"COMMON  SENSE  IN  THE    HOUSEHOLD"   SERIES. 


THE 


DINNER  YEAR-BOOK 


BY 


MABIOF  HAUL  AND, 

«  *  ' 

AUTHOR  OF  "COMMON  SENSE  IN  THE  HOUSEHOLD," 
'^BREAKFAST,  LUNCHEON  AND  TEA,"  ETC. 


NEW    YORK: 

CHARLES     SCRIBNER'S     SONS, 
1883. 


COPYRIGHT  BY 
CHARLE3  SCRIBNER'S  SONS. 

1878. 

\ 


TROW»S 

PRINTING  &  BOOKBINDING  Go.f 

205-213  Rast  izth  St.t 

NEW  YORK. 


TX737 


.familiar  (ftalk  will]  tl)e  Heater. 


"  Do  not  laugh  when  I  tell  you  that  one  of  the  most 
serious  perplexities  of  my  every-day  life  is  the  daily  recur- 
ring  question,  '  What  shall  we  have  for  dinner  ? '  "  writes 
a  correspondent. 

I  do  not  smile  at  the  naive  confession.  I  feel  more 
like  sighing  as  I  recollect  the  years  during  the  summers 
and  winters  of  which  the  same  query  advanced  with  me 
into  the  dignity  of  a  problem.  There  were  several  im- 
portant ends  to  be  compassed  in  the  successful  settle- 
ment of  the  question.  To  accomplish  an  agreeable  vari- 
ety in  the  family  bill  of  fare  ;  to  accommodate  appetites 
and  individual  preferences  to  the  season  and  state  of  the 
local  market ;  to  avoid  incongruous  associations  of  meats, 
vegetables,  sauces,  entrees  and  desserts  ;  to  build  frag- 
ments into  a  structure  about  which  should  linger  no  flavor 
of  staleness  or  sameness ;  so  to  manage  a  long  succession 
of  meals  that  yesterday's  repast  and  the  more  frugal  one 
lof  to-day  should  not  suggest  the  alternation  of  fat  and  lean 
[in  the  Hibernian's  pork,  or  the  dutiful  following  of  pen- 
ance upon  indulgence  ;  to  shun,  with  equal  care,  the  rock 
of  parsimony  and  the  whirlpool  of  extravagance  ; — but  why 
extend  the  list  of  dilemmas  ?  Are  they  not  written  in  the 
mental  chronicles  of  every  housewife  whose  conscience — 
be  her  purse  shallow  or  deep — will  not  excuse  her  from  a 
continual  struggle  with  the  left-overs  ?  Such  uncompro- 

282080 


2  ^  FAMILIAR   TALK. 

inising  bits  of  facts  do  these  same  "left-overs"  appear  in 
the  next  day's  survey  of^ways,  means,  and  capabilities, 
that  timid  mistresses  are  the  less  to  blame  for  often  wink- 
ing at  the  Alexandrine  audacity  with  which  the  cook  has 
disposed  of  the  knotty  subject  by  emptying  platters  and 
tureens  into  the  swill-pail, — which  should  stand  for  the 
armorial  bearings  of  her  tribe  wherever  found, — or  satisfied 
indolence,  and  what  goes  with  her  for  humanity,  by  toss- 
ing crusts,  bones,  and  "  cold  scraps  "  into  the  yawning 
basket  of  the  beggar  at  the  basement  door. 

One  of  these  days  I  mean  to  write  an  article,  scientific 
and  practical,  upon  the  genus,  "  basket-beggar."  For  the 
present,  take  the  word  of  one  who  has  studied  the  species 
in  all  its  varieties, — who  has  suffered  long,  and  certainly  not 
been  unkind  in  the  acquisition,  of  experience  upon  this 
head, — and  prohibit  their  visits  entirely,  and  at  all  seasons, 
"  Cold  cuts  "  and  the  "  heels  "  of  loaves  belong  to  you  as 
certainly  as  do  hot  joints  and  unmutilattrd  pies.  Issue 
your  declaration  of  independence  to  the  effect  that  you 
choose  to  dispense  charity  in  your  own  way,  and  that, 
as  an  intelligent  Christian  woman,  you  can  better  judge 
by  what  methods  to  relieve  want  and  aid  the  really  worthy 
poor,  than  can  the  ignorant,  irresponsible  creature  who*' 
lavishes  what  costs  her  nothing  upon  every  chance  spe- 
culator whose  lying  whine  excites  her  pity.  Sympathy 
which,  by  the  way,  would  generally  lie  dormant,  were  the  ; 
listener  to  the  piteous  tale  obliged  to  satisfy  the  peti- 
tioner  from  her  own- purse  or  wardrobe. 

Returning  from  what  is  not,  although  it  may  seem  to| 
be  a  digression,  let  us  talk  together  more  briefly  than  ia 
our  wont  in  these  familiar  conferences,  of  the  considera- 
tions that  have  moved  and  sustained  me  in  the  prepara- 
tion of  this  volume,  and  which  will,  I  hope,  make  it  a 
welcome  and  useful  counsellor  to  you.  First,  then,  the 


FAMILIAR   TALK.  3 

suggestion  and  interrogation  of  sincere  seekers  for  help- 
ful  advice  pertaining  to  that  most  important  of  the  triad 
of  daily  meals — "  THE  FAMILY  DINNER,"  superadded  to 
my  own  observation  and  experience  of  the  difficulties 
that  beset  the  subject.  Secondly,  the  discovery,  that  so 
far  as  I  have  been  able  to  push  my  investigations — and 
my  searching  has  been  keen  and  extensive — no  directory 
upon  this  particular  branch  of  culinary  endeavor  has  been 
published,  at  least  none  in  the  English  language.  We 
have  had  books,  some  of  them  admirable  helps  to  skilful, 
no  less  than  to  inexperienced  housekeepers,  upon  dinner- 
giving,  and  company  dinners,  and  "  little  dinner"  parties, 
not  to  refer  to  the  mighty  mountain  of  manuals  upon 
cookery  in  general ;  but,  up  to  the  time  of  the  present 
writing,  I  have  found  nothing  that,  to  my  appreciation, 
meets  the  case  stated  by  the  friend  whose  plaint  heads  this 
chapter. 

My  aim  has  been  to  write  out,  for  seven  days  of  four 
weeks  in  each  month,  a  menu  adapted,  in  all  things,  to 
the  average  American  market ;  giving  meats,  fish,  vegeta- 
bles, and  fruits  in  their  season,  and,  so  far  as  I  could  do  so 
upon  paper,  rendering  a  satisfactory  account  of  every 
pound  of  meat,  etc.,  brought,  by  my  advice,  into  the  kit- 
chen. I  have  taken  the  liberty  accorded  me  by  virtue  of 
our  long  and  intimate  acquaintanceship,  of  inspecting 
not  only  the  contents  of  your  market-basket,  but  each 
morning  the  treasures  of  larder  and  refrigerator ;  of  offering 
counsel  concerning  crumbs,  bones,  and  such  odds-and- 
ends  as  are  held  in  contempt  by  many  otherwise  thrifty 
managers — to  wit,  other  cold  vegetables  than  potatoes, 
and  dry  crusts  of  bread  and  cake,  while  of  gravy  and 
dripping  I  have  made  specialties.  I  have  tried,  more- 
over, to.  inspire  such  respect  for  made-over  dinners,,  as  we 
fee',  for  the  pretty  rugs  made  of  the  ravellings  of  Axmin- 


4  FAMILIAR   TALK. 

ster  carpets.  We  do  not  attempt  to  impose  them  upon 
ourselves  or  our  friends  as  "  pure  Persian."  But  neither 
do  we  blush  for  them  because  Mrs.  Million  Aire  across 
the  way  would  scorn  to  give  them  house-room.  Let 
"  CONSISTENCY  "  be  stamped  upon  every  appointment  of 
your  household,  and  even  the  parvenue  opposite  cannot 
despise  you.  Once  learn  the  truth  that  moderate,  or 
even  scanty  means  do  not  make  meanness  or  homeliness  a 
necessity,  and  act  upon  the  lesson,  and  you  can  set  criti- 
cism at  defiance.  Apropos  to  this  point  of  consistency, 
let  me  say,  in  explanation,  not  apology,  for  the  small  space 
devoted  to  company-dinners,  that  I  have  dealt  with  them 
upon  the  principle  that  ten  times  one  makes  ten.  Hav- 
ing, in  emulation  of  the  Eastern  beauty,  carried  the  calf 
with  ease  for  four  weeks,  you  will  hardly  appreciate  the 
difference  in  the  weight  of  the  cow  you  lift  upon  the  fifth. 
In  plainer  phrase,  give  John  and  the  children  good  din- 
ners, well-cooked,  and  daintily  served,  every  day,  and  the 
entertainment  of  half-a-dozen  friends  in  addition  to  the 
family  party  will  cease  to  be  a  stupendous  undertaking. 
They  have  a  saying  in  the  Southern  States  that  aptly 
expresses  the  labor  and  excitement  attendant  upon  such 
an  event  in  too  many  families  ;  the  straining  after  Mrs. 
Million  Aire's  diners  a  la  Russe>  which  presuppose  the 
despotism  of  a  chef  in  the  kitchen,  and  the  solemn  pomp 
of  a  Chief  Butler  in  the  salle  a  manger.  The  Southern 
description  of  the  frantic  endeavor  is — "  Trying  to  put  the 
big  pot  into  the  little  one,"  and  it  is  invariably  used  with 
reference  to  preparations  for  company.  Be  content,  my 
dear  sister,  to  put  into  your  little  pot  only  so  much  as  it 
will  decently  hold,  and  be  thankful  that  you  have  in  it  a 
sure  gauge  of  responsibility. 

I  have  spoken  of  dinners  for  four  weeks  in  each  month. 
I  have  written  receipts  for  this  number,  not  in  forgetful 


FAMILIAR   TALK.  5 

ness  of  the  fact  that  there  is  but  one  February  per  annum, 
but  because  the  need  of  adapting  the  bills  of  fare  to  the 
days  of  the  week,  instead  of  the  month,  was  absolute,  and  if 
I  wished  the  Dinner  Year-Book  to  be  a  perpetual  calen- 
dar, I  must  say  nothing  of  the  broken  week  that  some* 
time  ends  and  sometimes  begins  the  month.  The  diffi- 
culty of  disposing  satisfactorily  of  the  two  or  three  odd 
days  brought  to  my  mind,  while  blocking  out  my  work, 
the  summary  manner  in  which  one  of  my  baby-girls  once 
dismissed  a  somewhat  analogous  difficulty. 

"My  dear,"  I  said  to  her  one  night  as  she  concluded 
her  prayer  at  my  knee,  f  *  you  have  forgotten  to  pray  for 
your  little  cousins.  How  did  that  happen?  Don't  you 
want  our  Heavenly  Father  to  take  care  of  them  ?  " 

She^made  a  motion  of  again  bending  her  knees,  yawned 
sleepily,  and  tumbled  into  bed. 

"  Can't  help  it,  mamma  !  Baby  is  too  tired  !  Horace 
and  Eddie  must  scuffle  for  themselves  just  this  one  night !  " 

I  have  given  you  twenty-eight — nay,  counting  your 
possible  company-meal — twenty-nine  dinners  in  succes- 
sion to  little  purpose  if  you  cannot  collate  from  previous 
receipts  one  or" two  for  yourself,  and  be  the  better  for  the 
practice.  I  need  hardly  say  that  I  do  not  anticipate  or 
desire  slavish  adherence  to  the  plan  sketched  for  your  day 
or  week.  I  have  sketched — that  is  all — not  worked  out 
a  sum  in  which  addition  or  subtraction  would  materially 
affect  the  sum-total.  The  framework  is,  I  would  fain 
hope,  symmetrical.  I  expect  you  to  build  thereupon  as 
convenience  or  discretion  may  dictate. 


TOUCHING  SAUCEPANS. 


®oucl)ing  Saucepans. 

WHILE  it  is  true  that  the  finest  tools  will  not  impart 
skill  to  the  untrained  workman,  it  is  equally  a  matter  of 
fact  that  the  best  artisan  is  he  who  cares  most  jealously 
for  the  quality  and  condition  of  his  instruments  as  well  as 
for  the  finish  of  his  workmanship. 

A  visitor  once  asked  permission  to  witness  the  opera- 
tion of  cooking  a  beefsteak  in  my  kitchen,  saying  that  her 
husband  had  spoken  in  terms  of  commendation  of  those 
he  had  eaten  at  my  table.  Like  the  good  wife  she  was, 
she  desired  to  "  catch  the  trick,"  whatever  it  might  be, 
of  preparing  them  to  his  liking.  I  willingly  acceded  to 
her  request,  and  upon  her  return  to  the  parlor  her  hus- 
band inquired  eagerly  :  "  Did  you  learn 4he  secret?  " 

" Yes,"  was  the  smiling  answer.  "You  must  buy  me  a 
gridiron  !  " 

Up  to  that  time,  she  then  explained,  fried  steaks  had 
been  the  rule  in  her  house,  and  gridirons  a  thing  unheard 
or  unthought  of. 

A  fried  beefsteak  being,  as  I  have  elsewhere  stated,  a 
culinary  solecism,  I  have,  perhaps,  selected  an  extreme 
case  as  the  test  of  my  discourse  upon  the  necessity  of  a 
supply  of  fitting  utensils  for  the  proper  prosecution  of 
home-cookery.  Mrs.  Whitney's  idea  of  the  "  art-kitchen," 
so  charmingly  set  forth  in  "  We  Girls,"  may  not  be  so 
chimerical  (with  limitations)  as  most  practical  housewives 
— practised  in  nothing  more  than  in  the  exercise  of  pa- 
tience— are  apt  to  suppose.  They  tell  us  the  tale- 
known  already  too  sadly  well  to  each  of  us — of  the  im- 
possibility of  inducing  "girls"  who  are  tractable  and 
respectful  in  most  things,  to  accept  labor-saving  machines, 


TOUCHING  SAUCEPANS.  7 

and  the  thousand-and-one  ingenious  contrivances  for 
making  cooking  easier  and  even  graceful ;  of  the  hard 
usage  to  which  expensive  implements  are  subjected  in 
rude  hands,  the  motive-power  of  which  is  the  until! ed 
brain,  unrestrained  by  the  conscienceless  will ;  of  how 
innovations  are  openly  flouted,  or  secretly  sneered  at, 
"  until,"  say  they,  "  we  find  it  easier  to  let  the  cook  have 
her  own  way  down-stairs,  and  reconcile  ourselves,  as  best 
we  may,  to  obstinate  stupidity  and  unmerciful  breakages. 
As  to  art- kitchens," — a  shrug  and  a  groan, — "  we  are  thank- 
ful if  our  tenderest  care  can  keep  the  upper  stories  free 
from  the  vandalism  that  rages  below." 

Nevertheless,  acknowledging,  as  I  have,  personally,  rea- 
sons for  doing — the  truth  of  all  these  things — I  make  an- 
swer, "  Have  an  art-kitchen  for  yourself !  "  First,  give  your 
cook,  or  maid-of-all-work,  a  fair  trial.  It  is  a  duty  you  owe 
to  humanity  and  to  her  to  prove,  conclusively,  whether  her 
careless  or  destructive  habits  be  ingrain  and  wilful,  or 
merely  the  result  of  ignorance  and  bad  training.  There  are 
bad  mistresses,  let  us  remember, — and  more  still  who  are 
indifferent  or  incompetent.  If  "  our  girl "  has  a  heart  or  a 
conscience,  let  us  find  it.  Make  her  understand  the  value 
and  usefulness  of  the  appliances  you  have  furnished  for 
her  work,  where  and  how  they  are  to  be  kept,  and  set  her 
the  example  of  always  looking  for  and  putting  them  in 
their  proper  places.  If  they  are  misused,  show  your  re- 
gret decidedly,  but  still  kindly.  Should  all  means  of 
civilizing  her  taste  up  to  your  standard  fail,  make,  as  I 
have  advised,  an  art-kitchen  for  your  own  use.  Appro- 
priate one  corner  of  the  room,  where  cooking  is  done,  for 
your  operations,  and  arrange  there  your  pet  tools.  Have 
your  scoop  flour-sifter ;  your  patent  pie-lifter  and  oyster- 
broiler  ;  your  star-toaster  ;  your  pie-crimper,  vegetable  and 
nutmeg  graters ;  gravy-strainer,  colander,  biscuit-cutter, 


TOUCHING  SAUCEPANS. 

skimmers,  larding  needles,  wire,  and  perforated,  and  slit  and 
fluted  spoons  ;  your  weights  and  measures,  and  the  tidy, 
serviceable  tinned  and  enamelled  saucepans,  Scotch  kettles, 
frying-pans,  etc.,  that  will  retain  tidiness  and  serviceable 
qualities  so  long  in  your  care,  and  so  soon  come  to  grief 
in  boorish  clutches.  Set  all  these,  and  as  many  others  as 
you  like  and  can  afford  to  buy — always  including  the 
Dover  egg-beater  and  its  "  Baby  "  (made  for  whipping  one 
egg  to  more  purpose  than  one  egg,  or  anything  else  as 
small  was  ever  whipped  before) — in  array  upon  walls  and 
shelves,*  and.  let  the  logic  of  daily  events  prove  how  far 
they  will  deprive  work  of  the  wearing  vexations  attendant 
upon  long  searches  for  the  right  article,  and  its  wrong 
condition  when  found.  Make  your  helpers — one  and  all 
— comprehend  that  these  are  your  especial  property,  to 
be  used — and  kept  clean — by  no  one  else.  Let  them  be 
looked  down  upon  as  the  toys  of  a  would-be-busy  womaii 
by  the  superior  intellects  about  you,  should  they  see  fit 
thus  to  do,  and  provide  such  tools  as  are  suited  to  coarser 
fingers  for 'them  to  use.  The  chances  are  many  to  one 
that  your  dexterous  manipulation  of  your  instruments ;  the 
excellence  of  the  products  achieved  by  yourself  and  them  ; 
even  the  attractive  neatness  of  the  display  and  your 
corner,  will  win  skeptics,  first,  to  indulgence,  then,  admir- 
ation, then,  to  imitation.  If  you  can  afford  the  great 

*  It  gives  me  pleasure  to  state,  in  this  connection,  that  all  of  the 
articles  named  in  the  above  catalogue  (and  many  more)  are  made 
by  the  DOVER  STAMPING  COMPANY,  BOSTON,  MASS.,  88  AND  90 
NORTH  STREET.  The  inventors  of  the  inimitable  Egg-Beater  have 
proved  themselves  as  appreciative  in  other  respects  of  the  needs  of 
American  housewives,  and  as  ingenious  in  meeting  these.  I  call  at- 
tention  to  their  wares,  as  a  simple  act  of  justice  to  what  is  so  excel- 
lent  in  itself,  and  as  an  unsolicited  thank-offering  to  the  stranger-ben- 
efactors who  have  made  many  of  my  culinary  duties  a  pastime,  rather 
than  a  toil. 


TOUCHING  SAUCEPANS.  9 

luxury  of  a  pastry  or  mixing-room,  adjoining  the  kitchen, 
so  much  the  better  for  you  and  your  pious  undertaking. 
But  without  regard  to  what  may  be  the  effect  upon  others, 
have  your  saucepans,  of  whatever  designs  and  in  whatever 
quantities  you  like — taking  "  saucepan  "  as  a  generic 
term  for  every  description  of  mute  helpers  in  the  task  of 
elevating  cookery  into  a  fine  art,  or,  at  the  least,  in  re- 
deeming it  from  the  stigma  of  coarseness  and  vulgarity. 

Have,  also,  as  an  indispensable  adjunct  of  saucepans, 
appliances  for  cleansing  them.  There  is  nothing  inhe- 
rently degrading  in  dish-washing.  Provide  plenty  of 
towels  and  hot  water ;  a  mop  with  a  handle  and  a  loop  by 
which  to  hang  it  up  when  it  has  been  squeezed  and  shaken 
after  use ;  a  soap-shaker — a  neat  wire  cup,  enclosing 
the  soap,  and  furnished  with  a  handle  of  tinned  wire,  and 
a  dish-pan,  with  a  partition  running  across  the  middle, 
that  the  soiled  articles  may  be  rinsed  from  grease  in  one 
of  the  compartments  before  they  are  purified  thoroughly 
in  the  other.  Have,  also,  at  hand  a  can  or  box  of  wash- 
ing soda,  and  a  bottle  of  ammonia  for  taking  off  the  grease 
more  effectually  ;  a  cake  of  Indexical  silver  soap  in  a  cup, 
with  a  brush,  for  restoring  lustre  to  tins,  Britannia  or 
plated,  or  silver  ware.  Thus  armed,  the  cleansing  of  your 
implements  will  be  a  matter  of  brief  moment,  and  your 
work  in  the  kitchen  be,  in  no  sense,  a  hindrance  to  the 
stated  duties  of  the  day,  while  your  methods  and  occa- 
sional presence  cannot  fail  to  be  a  refining  influence  upon 
all  except  the  very  common  and  spiritually  unclean. 
Ladyhood,  if  thorough,  will  assent  itself,  even  behind  a 
scullion's  apron. 


JANUARY. 
first  tOeek,  Btmktg. 


Beef   Soup. 
Chicken  smothered  with  Oysters.  Celery  Salad. 

Mashed  Potatoes.  Cauliflower  au  gratin, 

Stewed  Tomatoes. 

Blanc  Mange  and  Cream. 

Sponge  Cake. 

Cocoa. 


BEEF  SOUP. 

3  Ibs.  of  lean  beef,  with  a  marrow-bone. 

\  Ib.  lean  ham  (or  a  ham-bone,  if  you  have  it). 

i  turnip. 

I  onion. 

i  carrot. 

J  of  a  cabbage. 

3  stalks  of  celery. 

3  quarts  of  water  —  cold,  of  course. 

Salt  and  pepper  to  taste. 

Cut  the  meat  very  fine,  and  crack  the  bones  well.  Put 
these  on  in  a  pot  with  a  close  top  ;  cover  with  a  quart  of 
water,  and  set  where  they  will  come  very  slowly  to  a  boil. 
If  they  do  not  reach  this  point  in  less  than  an  hour,  so 
much  the  better.  When  the  contents  of  the  pot  begin 
to  bubble,  add  the  remaining  two  quarts  of  cold  water, 
And  let  all  boil  slowly  for  three  hours  :  for  two  hours  with 
the  top  closed,  during  the  last  with  it  slightly  lifted. 
Wash  and  peel  the  turnip,  carrot,  and  'onion,  scrape  the 
celery,  and  wash  with  the  cabbage.  Cut  all  into  dice  and 
lay  in  cold  water,  a  little  salted,  for  half  an  hour.  Put  the 
carrot  on  to  stew  in  a  small  vessel  by  itself  ;  the  others 
all  together,  with  enough  water  to  cover  them.  Some 


12  JANUARY. 

think  the  carrot  keeps  color  and  shape  better  if  hot,, 
instead  of  cold  water  be  used  for  it.  Let  it  stew  until 
tender,  then  drain  off  the  water  and  set  it  aside  to  cool. 
The  other  vegetables  should  be  boiled  to  pieces.  Half 
an  hour  before  the  soup  is  to  be  taken  up,  strain  the  water 
from  the  cabbage,  etc.,  pressing  them  to  a  pulp  to  extract 
all  the  strength.  Return  this  to  the  saucepan,  throw  in  a 
little  salt,  let  it  boil  up  once  to  clear  it ;  skim  and  add  to 
the  soup.  Put  in  pepper,  and  salt — unless  the  ham  has 
salted  it  sufficiently — and  boil,  covered,  twenty  minutes. 
Strain  into  an  'earthenware  basin  ;  let  it  gefcool  enough 
for  the  fat  to  arise  to  the  surface,  when  take  off  all 
that  will  come  away.  Return  to  the  pot,  which  should 
have  been  previously  rinsed  with  hot  water,  boil  briskly 
for  one  minute,  and  throw  in  the  carrot.  Skim  and  serve. 

This  is  a  good,  clear  soup.  If  you  like  it  thicker,  dis- 
solve a  tablespoonful  of  gelatine  in  enough  cold  water  to 
cover  it  well — this  may  be  done  by  an  hour's  soaking — 
and  add  to  the  soup  after  the  latter  is  strained  and  cleared 
of  the  fat. 

When  practicable,  make  Sunday's  soup  on  Saturday, 
so  far  as  to  prepare  the  "  stock,"  or  meat  base.  Set  it 
away  in  an  earthenware  crock,  adding  a  little  salt.  This 
not  only  lessens  Sunday's  work,  but  the  unstrained  soup 
gathers  the  whole  strength  of  the  meat,  and  the  fat  can  be 
removed  in  a  solid  cake  of  excellent  dripping.  Indeed, 
it  is  a  good  rule  always  to  prepare  soup  stock  at  least 
twenty-four  hours  before  it  is  to  be  used  for  the  table. 

Try,  likewise,  to  make  enough  soup  for  Sunday  to  last 
over  Monday  as  well.  A  little  forethought  on  Saturday 
will  lessen  the  labors  and  increase  the  comfort  of  what  has 
been  somewhat  profanely  named  "  Job's  birthday,"  the  an* 
niversary  which  was  to  be  accursed  for  evermore. 

CHICKEN  SMOTHERED  WITH  OYSTERS. 
i  full-grown,  tender  chicken. 

1  pint*  of  oysters. 

2  tablespoonfuls  of  butter. 

3  "  "  cream. 

i  tablespoonful  of  corn-starch. 
Yolks  of  three  hard-boiled  eggs. 


FIRST  WEEK— SUNDAY.  13 

i  scant  cup  bread-crumbs. 
Pepper,  salt,  and  chopped  parsley. 

Prepare  the  chicken  as  for  roasting.  Stuff  with  a  dress- 
ing of  the  oysters  chopped  pretty  fine,  and  mixed  with  the 
bread-crumbs,  seasoned  to  taste  with  pepper  and  salt. 
Tie  up  the  neck  securely.  (This  can  be  done  on  Satur- 
day, if  the  fowl  be  afterwards  kept  in  a  very  cold  place.) 

Put  the  chicken  thus  stuffed  and  trussed,  with  legs  and 
wings  tied  close  to  the  body  with  soft  tape,  into  a  tin  pail 
with  a  tight  top.  Cover  closely  and  set,  with  a  weight  on 
the  top,  in  a  pot  of  cold  water.  Bring  gradually  to  a  boil, 
that  the  fowl  may  be  heated  evenly  and  thoroughly.  Stew 
steadily,  never  fast,  for  an  hour  and  a  half  after  the  water 
in  the  outer  kettle  begins  to  boil.  Then  open  the  pail 
and  test  with  a  fork  to  see  if  the  chicken  be  tender.  If 
not,  re-cover  at  once,  and  stew  for  half  or  three-quarters 
of  an  hour  longer.  When  the  chicken  is  tender  through- 
out, take  it  out  and  lay  upon  a  hot  dish,  covering  imme- 
diately. Turn  the  juices  left  in  the  pail  into  a  saucepan, 
thicken  with  the  corn-starch,  which  should  first  be  wet  up 
with  a  little  cold  milk,  then  the  chopped  parsley,  butter, 
pepper  and  salt,  and  the  yolks  of  the  hard-boiled  eggs 
chopped  fine.  Boil  up  once,  stir  in  the  cream,  and  take 
from  the  fire  before  it  can  boil  again.  Pour  a  few  spoon- 
fuls over  the  chicken,  and  serve  the  rest  in  a  sauce-tureen. 

CELERY  SALAD. 
2  bunches  of  celery. 
l  tablespoonful  of  salad  oil. 
4  tablespoonfuls  of  vinegar. 
i  small  teaspoonful  fine  sugar. 
Pepper  and  salt  to  taste. 

Wash  and  scrape  the  celery,  lay  in  ice-cold  water  until 
dinner-time,  when  cut  into  inch-lengths,  season,  tossing 
all  we!l  up  together,  and  serve  in  a  salad  bowl. 

CAULIFLOWER  au  gratin. 
i  large  cauliflower. 
4  tablespoonfuls  grated  cheese. 
i  cup  drawn  butter. 
Pepper  and  salt.     A  pinch  of  nutmeg. 


14  JANUARY. 

Boil  the  cauliflower  until  tender  (about  twenty  minutes), 
having  first  tied  it  up  in  a  bag  of  coarse  lace  or  tarlatan. 
Have  xeady  a  cup  of  good  drawn  butter,  and  pour  over 
the  cauliflower,  when  you  have  drained  and  dished  the 
latter.  Sift  the  cheese  thickly  over  the  top,  and  brown  by 
holding  a  red-hot  shovel  so  close  to  the  cheese  that  it 
singes  and  blazes.  Blow  out  the  fire  on  the  instant,  and 
send  to  the  table. 

MASHED  POTATOES. 

Pare  the  potatoes  very  thin,  lay  in  cold  water  for  an 
hour,  and  cover  well  with  boiling  water.  ("  Peach-blows" 
are  better  put  down  in  -cold  water.)  Boil  quickly,  and 
when  done,  drain  off  every  drop  of  water  ;  throw  in  a  little 
salt ;  set  back  on  'the  range  for  two  or  three  minutes. 
Mash  soft  with  a  potato-beetle,  or  whip  to  a  cream  with  a 
fork,  adding  a  little  butter  and  enough  milk  to  make  a 
soft  paste.  Heap  in  a  smooth  mound  upon  a  vegetable 
dish. 

STEWED  TOMATOES. 

Open  a  can  of  tomatoes  an  hour  before  cooking  them. 
Leave  out  the  cores  and  unripe  parts.  Cook  always  in 
tin  or  porcelain  saucepans.  Iron  injures  color  and  flavor. 
Stew  gently  for  half  an  hour ;  season  to  taste  with  salt, 
pepper,  a  little  sugar,  and  a  tablespoonful  of  butter. 
Gook  gently,  uncovered,  ten  minutes  longer,  and  turn 
into  a  deep  dish. 

BLANC  MANGE. 
i  liberal  quart  of  milk. 

1  oz.  Cooper's  gelatine. 
£  of  a  cup  of  white  sugar. 

2  teaspoonfuls  vanilla. 

Soak  the  gelatine  for  two  hours  in  a  breakfast-cup  of 
cold  water.  Heat  the  milk  to  boiling  in  a  farina-kettle, 
or  in  a  tin  pail  set  in  a  pot  of  hot  water.  Add  the  soaked 
gelatine  and  sugar,  stir  for  ten  minutes  over  the  fire,  and 
strain  through  a  thin  muslin  bag  into  a  mould  wet  with 
cold  water.  Flavor  and  set  in  a  cold  place  to  form.  To 
loosen  it,  dip  the  mould  for  one  instant  in  hot  water,  de 


FIRST  WEEK— SUNDAY.  IS 

tach  the  surface  from  the  sides  by  a  light  pressure  of  the 
fingers,  and  reverse  over  a  glass  or  china  dish.  Serve 
with  powdered  sugar  and  cream. 

By  all  means  have  Sunday  desserts  prepared  upon  the 
preceding  day.  To  this  end,  I  have  endeavored  to  give 
such  receipts  for  the  blessed  day  as  can  be  easily  made 
ready  on  Saturday. 

COCOA. 

6  tablespoonfuls  of  cocoa  to  each  pint  of  water. 
As  much  milk  as  you  have  water. 
Sugar  to  taste. 

Rub  the  cocoa  smooth  in  a  little  cold  water.  Have 
ready  on  the  fire  the  pint  of  boiling  water.  Stir  in  the 
grated  cocoa-paste.  Boil  twenty  minutes  ;  add  the  milk 
and  boil  five  minutes  more,  stirring  often. 
Sweeten  in  the  cups  to  suit  different  tastes. 
There  is  a  preparation  of  cocoa,  already  powdered, 
called  "  cocoatina,"  which  needs  no  boiling.  It  is  very 
good,  and  saves  the  trouble  of  grating  and  cooking.  I 
regret  that,  although  I  have  used  it  frequently  and  with 
great  satisfaction,  I  have  forgotten  the  name  of  the  manu- 
facturer. It  is  put  up  in  round  boxes,  like  mustard,  and 
is  quite  as  economical  for  family  use  as  the  cakes  of 
cocoa. 

SPONGE  CAKE. 

6  eggs.     The  weight  of  the  eggs  in  sugar. 

Half  their  weight  in  flour. 

i  lemon,  juice  and  rind. 

Beat  yolks  and  whites  very  light,  separately  of  course, 
the  powdered  sugar  into  the  yolks  when  they  are  smooth 
and  thick ;  next,  the  juice  and  grated  peel  of  the  lemon  ; 
then  the  whites  with  a  few  swift  strokes  ;  at  last,  the 
flour,  in  great,  loose  handfuls.  Stir  in  lightly,  but  thor- 
oughly. Too  much  beating  after  the  flour  goes  in  makes 
sponge  cake  tough.  Bake  in  round  tin  moulds,  buttered. 
Your  oven  should  be  steady.  When  the  cakes  begin  tc 
color  on  top,  cover  with  paper  to  prevent  burning. 
When  cool,  wrap  in  a  thick  cloth  to  keep  fresh. 


16  JANUARY. 

Jir0t  tDeek. 

Soup  a  1'Italienne. 
Breaded  Mutton  Chops. 

Baked  Macaroni,  with  Tomato  Sauce. 
Potato  Puff.  Apple  Sauce. 


Corn  Starch  Hasty  Pudding. 
Coffee. 


Said  an  irascible  householder  to  a  friend  from  another 
city,  whom  he  chanced  to  meet  in  the  street  one  day, 
"  Come  and  dine  with  me  !  But  I  give  you  warning  we 
shall  have  nothing  for  dinner  but  a  confounded  dress- 
maker!"  Few  of  the  great  middle  class,  who  are  the 
strength  and  glory  of  our  land,  would  dare  take  an  unex- 
pected guest  home  on  washing-day,  although  fewer  still 
would  dare  reveal,  as  frankly  as  did  our  blunt  citizen,  the 
cause  of  their  reluctance  to  unveil  the  penetralia  of  what 
are,  upon  all  days  save  Black  Monday  and  Blue  Tuesday, 
orderly  and  brightsome  households. 

Don't  interrupt  me,  please,  my  much-tried  and  much- 
trying  sister,  upon  whose  brow  the  plaits  of  Monday's 
tribulations  have  left  enduring  traces  !  I  know  Bridget 
is  always  cross  on  wash-day,  and  that  Katy  wears  an  ag- 
grieved air  from  morning  until  night ;  that  dusting,  china- 
washing,  and  divers  other  unaccustomed  tasks  are  ap- 
pointed unto  your  already  busy  self;  that  John  and  the 
boys  hate  "  pick-up  dinners ;  "  that  the  modest  bills  jf 
fare  set  down  in  this  book  for  the  second  and  third  days 
of  the  week  will,  at  the  first  glance,  seem  preposterous 
and  unfeeling.  You  will  survey  them  with  very  much 
the  same  feeling  as  moved  Pope  to  exclaim,  with  tears  in 
his  eyes,  "  From  an  old  friend  I  had  not  expected  this  !  " 
when  his  host,  having  allowed  him  to  eat  to  repletion  ft 
less  savory  viands,  had  brought  on,  without  a  note  of 
preparation,  the  poet's  favorite  dish,  a  fine  hare,  roasted 
with  truffles.  But  the  fact  remains  that  people  cannot 
swallow  enough  on  Sunday  to  support  Nature  through  the 
two  days'  journey  into  the  wilderness  of  making-clean  that 


FIRST   WEEK— MONDAY.  1 7 

follows  the  season  of  rest  and  devotion.  It  is  also  true 
that  your  husband  and  yourself,  with  school-children  and 
servants,  work  harder  on  Monday  than  upon  any  other  one 
day  of  the  seven,  and  that  your  food  should  be  nourishing. 
Should  Bridget  protest  against  "  hot  mate  and  soup  "  as 
unprecedented  and  "  onfaling,"  Bridget's  mistress  (by 
courtesy)  must  bring  another  unknown  commodity  to 
the  obstiuate  Celt,  to  bear  upon  the  subject — to  wit, 
BRAINS.  As  I  shall  try  to  show,  an  hour  given  by  your- 
self to  the  lower  regions — too  often  an  inferno  on  that 
direful  day — will  put  such  a  repast  before  unexpectant 
John  as  shall  have  for  his  eye  and  taste  none  of  the  char- 
acteristics of  a  "  pick-up  dinner." 

SOUP  1  L'ITALIENNE. 

The  stock  of  Sunday's  soup  strained  from  the  carrots. 

Half  a  cup  of  grated  cheese  and  a  cup  of  milk. 

2  tablespoon fuls  of  corn-starch  wet  up  with  water. 

2  eggs  beaten  light. 

Put  the  soup  on  fifteen  minutes  before  dinner,  where 
it  will  heat  quickly.  The  moment  it  boils,  draw  it  to  one 
side,  stir  in  the  corn-starch  and  milk  and  heat  anew,  stir- 
ring constantly  until  it  begins  to  thicken.  Set  it  again 
upon  the  side  of  the  range,  and  add  the  beaten  eggs. 
Cover  and  leave  it  where  it  will  keep  hot,  but  not  cook, 
while  you  scald  the  tureen  and,  put  the  grated  cheese  in 
the  bottom.  In  five  minutes  pour  the  soup  upon  the 
cheese,  stir  all  up  well,  and  it  is  ready  for  the  table. 

This  is  a  delicious  soup  and  easily  made. 

BREADED  MUTTON  CHOPS — BAKED. 
Trim  the  chops  neatly  and  put  aside  the  bones  and  bits 
of  skin  for  the  sauce  for  macaroni.  Pour  a  little  melted 
butter  over  the  meat.  Do  this  as  early  in  the  day  as 
convenient,  cover  them  and  let  them  stand  until  an  hour 
before  they  are  to  be  served.  Then,  roll  each  in  beaten 
egg,  next,  in  fine  cracker-dust,  (you  can  buy  it  ready 
powdered)  .and  lay  them  in  your  dripping-pan  with  a 
very  little  water  in  the  bottom — just  enough  to  keep  them 
from  burning.  Bake  quickly — covering  the  dripping-pan 
with  another — foi  half  an  hour.  Then  remove  the  upper 


1 8  JANUARY. 

baste  the  chops  with  butter  and  hot  water,  and  let  them 
brown.  When  done,  lay  them  upon  a  hot  dish  and  set 
in  the  open  oven  to  keep  warm.  Add  to  the  gravy 
in  the  dripping-pan  a  little  hot  water,  a  teaspoonful  of 
browned  flour,  a  tablespoonful  of  catsup,  a  small  quan- 
tity of  minced  onion,  pepper  and  salt.  Boil  up  once, 
slrain,  and  pour  over  the  chops. 

MACARONI  WITH  TOMATO  SAUCE. 

Break  the  macaroni  into  short  pieces  and  set  over  the 
fire  with  enough  boiling  water  to  cover  it  well,  as  it 
swells  to  treble  its  original  dimensions.  In  twenty  min- 
utes it  should  be  tender.  Drain  off  the  water  carefully, 
not  to  break  the  macaroni,  and  stir  lightly  into  it  pepper, 
salt,  and  a  tablespoonful  of  butter.  Turn  it  into  a  deep 
dish  and  pour  over  it  a  sauce  made  as  follows  :  To  the 
bones  and  refuse  bits  left  from  trimming  the  chops,  add  a 
pint  of  cold  water,  and  stew  slowly  upon  the  back  of  the 
range,  (lest  Bridget  should  be'  inconvenienced  thereby,) 
until  you  have  less  than  a  cupful  of  good  gravy.  Strain 
out  the  bones,  etc.,  season  to  taste,  and  add  what  was  left 
from  the  stewed  tomatoes  of  yesterday.  Having  had  the 
provision  for  to-day's  dinner  in  mind,  you  will  have  acted 
wisely  in  seeing  for  yourself  that  it  did  not  go  into  the 
swill-pail  under  the  head  of  "scraps."  Cook  tomatoes 
and  gravy  together  for  three  minutes  after  they  begin  to 
simmer,  and  pour,  smoking  hot,  over  the  macaroni.  Let 
it  stand  covered  a  few  minutes  before  serving. 

POTATO  PUFF. 

To  two  cupfuls  of  cold  mashed  potato  (more  of  yestei- 
day's  leavings),  add  a  tablespoonful  of  melted  butter,  and 
beat  to  a  cream.  Put  with  this  two  eggs  whipped  light, 
and  a  cupful  of  milk,  salting  to  taste.  Beat  all  well ;  pour 
into  a  greased  baking-dish,  and  bake  quickly  to  a  light 
brown.  Serve  in  the  dish  in  which  it  was  cooked. 

CORN-STARCH  HASTY  PUDDING. 
i  quart  of  fresh  milk, 
i  tablespoonful  of  butter. 

4  tablespoonfuls  of  corn-starch  wet  up  with  water. 
i  teaspoonful  of  salt. 


FIRST  WEEK— TUESDAY.  19 

Heat  the  milk  to  scalding,  and  stir  into  it  the  corn- 
starch  until  it  has  boiled  ten  minutes  and  is  thick  and 
smooth  throughout.  Add  salt  and  butter,  let  the  pud- 
ding stand  in  the  farina-kettle  in  which  it  has  been  boiled — • 
the  hot  water  around  it — for  three  minutes  before  turning 
it  into  a  deep  open  dish. 

Eat  with  butter  and  sugar,  or  with  powdered  sugar  and 
cream,  with  nutmeg  grated  over  it. 

COFFEE. 

A  French  coffee-pot  is  a  convenience  on  Monday.  If 
you  have  one,  you  know  how  to  use  it.  If  not,  put  a 
quart  of  boiling  water  into  your  coffee-pot ;  wet  up  a  cupful 
of  ground  cotfee  with  the  white  of  an  egg,  adding  the 
egg-shell,  and  a  little  cold  water.  Put  this  into  the  boil- 
ing hot  water,  and  boil  fast  ten  minutes.  Then,  add  half  a 
cup  of  cold»water,  and  set  it  upon  the  hearth  or  table  to 
"  settle"  for  five  minutes.  Pour  it  off  carefully  into  your 
metal  or  china  coffee-pot  or  urn. 


Jir0t  UJtck. 


Scotch  Broth. 

Rolled  Beefsteaks.  Cabbage  Salad. 

Browned  Potatoes.  Baked  Beans. 

Apple  and  Tapioca  Pudding. 
Hard  Sauce. 

SCOTCH  BROTH. 

3  Ibs.  of  veal  and  bones  from  neck  or  knuckle. 
3  quarts  of  water, 
i  onion. 
i  turnip. 

3  stalks  of  celery, 
i  cupful  pearl  barley. 
Salt  and  pepper  to  taste. 


20  JANUARY. 

Crack  the  bones  and  mince  the  meat  early  in  the  day, 
if  you  dine  near  midday,  and  put  on  with  the  cold  water. 
Soak  the  barley  in  lukewarm  water,  after  washing  it  well, 
and  when  it  has  lain  in  the  tepid  bath  for  two  hours,  put 
it  in  the  same  over  the  fire  to  cook  slowly,  keeping  it 
covered  fully  by  adding  hot  water  from  the  kettle.  Wasli, 
scrape  and  chop  the  vegetables  ;  cover  with  cold  water, 
and  stew  in  a  saucepan  by  themselves.  When  they  are 
very  soft,  rub  them  through  a  colander  ;  add  the  water 
in  which  they  were  cooked,  and  keep  hot  until  the  meat 
in  the  soup-kettle  has  boiled  to  rags.  For  this  purpose 
four  hours  are  better  than  three.  Strain  out  bone's  and 
meat ;  put  soup-stock,  barley  (with  the  water  in  which  it 
has  boiled),  vegetable  broth,  pepper,  and  salt,  into  one 
kettle  and  boil  slowly  for  thirty  minutes.  A  little  chopped 
parsley  is  an  improvement. 


ROLLED  BEEFSTEAKS. 

2  good  sirloin  steaks. 

Bread-crumbs. 

A  slice  of  fat  salt  pork. 

Seasoning,  a  little  minced  onion,  pepper  and  salt. 

Take  out  the  bones  from  the  steak  and  throw  them 
into  the  soup-pot.  If  your  butcher  has  not  already  done 
so,  beat  the  meat  flat  with  the  broad  side  of  a  hatchet, 
and  cover  it  with  a  force-meat  made  of  bread-crumbs, 
minced  pork,  and  half  an  onion.  Moisten  this  slightly 
with  water,  and  season  to  taste.  Roll  each  steak  up,' 
closely  enclosing  the  stuffing  ;  bind  with  twine  into  two  com- 
pact bundles  and  lay  in  a  dripping-pan.  Dash  a  cupful  of 
boiling  water  over  each,  cover  with  an  inverted  pan,  and 
bake  about  three-quarters  of  an  hour,  in  their  own  steam. 
At  the  end  of  this  time  remove  the  cover,  baste  with 
butter  and  dredge  with  flour  to  brown  the  meat.  When 
they  are  of  a  fine  color,  lay  upon  a  hot  dish.  Thicken 
the  gravy  with  a  little  browned  flour,  boil  up  and  send  to 
table  in  a  boat.  In  removing  the  strings  from  the  rolled 
beef  prior  to  serving,  clip  them  in  several  places,  that  the 
form  of  the  meat  may  not  be  disturbed. 


FIRST  WEEK— TUESDAY.  21 

CABBAGE  SALAD. 
i  small  head    of  cabbage,   chopped  fine,  or  cut   into 

shreds. 

t  cup  of  boiling  milk. 
£  of  a  cup  of  vinegar, 
i  tablespoonful  of  butter. 

1  tablespoonful  of  white  sugar. 

2  eggs  well  beaten. 

i  teaspoonful  essence  of  celery. 

Pepper  and  salt. 

Heat  milk  and  vinegar  in  separate  vessels.  To  the 
boiling  vinegar  add  butter,  sugar,  and  seasoning,  lastly 
the  chopped  cabbage.  Heat  to  scalding,  but  do  not  let 
it  boil.  Stir  the  beaten  eggs  into  the  hot  milk.  Cook 
one  minute  together  after  they  begin  to  boil.  Turn  the 
hoi:  cabbage  into  a  bowl ;  pour  the  custard  over  it ;  toss 
up  and  about  with  a  wooden  or  silver  fork,  until  all  the 
ingredients  are  well  mixed.  Cover  and  set  in  a  very  cold 
place  for  some  hours. 

This  is  a  very  delightful  salad,  quite  repaying  the 
trouble  of  cooking  the  dressing. 

BROWNED  POTATOES. 

Boil  large  potatoes  with  their  skins  on  ;  peel  them,  and, 
when  you  uncover  your  beef  for  browning,  lay  the  pota- 
toes in  the  dripping-pan  about  the  meat.  Dredge  and 
baste  them  as  well  as  the  beef.  If  not  quite  brown  when 
the  meat  is  ready,  leave  them  in  the  gravy  for  awhile, 
before  thickening  the  latter.  Drain  in  a  hot  colander, 
and  arrange  neatly  around  the  steaks  in  the  dish. 

BAKED  BEANS. 

Soak  dried  beans  all  night  in  soft  water,  exchanging 
this  in  the  morning  for  lukewarm,  and  this,  two  hours 
later,  for  still  warmer.  Let  them  lie  an  hour  in  this, 
before  putting  them  on  to  boil  in  cold  water.  When 
they  are  soft,  drain  and  turn  them  into  a  bake-dish.  Sea- 
son  with  pepper  and  salt,  with  a  liberal  spoonful  of  butter. 
Add  enough  boiling  water  to  prevent  them  from  scorching 
and  bake,  covered,  until  they  smoke  and  bubble.  Re 
move  the  cover,  and  brown.  Serve  in  the  bake-dish. 


22  JANUARY. 

APPLE  AND  TAPIOCA  PUDDING. 

i  teacupful  tapioca,  soaked  for  five  hours  in  3  teacup- 
fuls  of  warm  (not  hot)  water. 

8  juicy  pippins,  pared  and  cored. 

3  tablespoonfuls  of  sugar  and  a  saltspoonful  of  salt, 
with  a  few  whole  cloves. 

Arrange  the  apples  in  a  deep  dish ;  add  a  cup  of  cold 
water ;  cover,  and  steam  in  a  moderate  oven  until  tender 
all  through,  turning  them  once  or  twice.  Turn  off  -half 
the  liquid  and  pour  the  tapioca,  which  should  have  been 
soaked  in  a  warm  place,  over  the  apples,  when  you  have 
filled  the  hollows  left  by  the  cores  with  sugar  and  put  a 
clove  in  each.  The  tapioca  should  be  slightly  salted. 
Bake  one  hour,  or  until  the  tapioca  is  clear  and  crusted 
on  top.  Serve  in  pudding-dish. 

HARD  SAUCE. 

To  two  cups  of  powdered  sugar  add  half  a  cup  of  butter, 
slightly  warmed,  so  that  the  two  can  be  worked  up 
together.  When  they  are  well  mixed,  beat  in  half  a  tea- 
spoonful  of  nutmeg  and  the  juice  of  a  lemon.  Whip 
smooth  and  light,  mound  neatly  upon  a  butter-plate,  and 
set  in  the  cold  to  harden. 


JFirst 


Split  Pea  Soup. 
Halibut  Steaks.  Boiled  Leg  of  Mutton 

Caper  Sauce. 
Spinach.  Stewed  Potatoes. 

Cottage  Pudding  with  Liquid  Sauce. 

SPLIT  PEA  SOUP. 

1  pint  of  split  peas. 
4  quarts  of  water. 

2  Ibs,  of  beef  and  some  bones. 
Ib.  of  lean  bacon  or  ham. 


FIRST   WEEK— WEDNESDAY.  2$ 

3  stalks  of  celery,  the  white  part  only,  cut  fine. 

Juice  of  a  lemon. 

Stale  bread  cut  into  dice  and  fried. 
Soak  the  peas  all  night  in  soft  water,  changing  it  in  the 
morning  for  warm — not  hot.  Throw  this  off  after  an  hour 
and  cover  the  peas  with  four  quarts  of  cold  water.  Boil  in 
this — adding  the  meat,  cut  small,  the  bones  well  cracked 
and  the  celery — -four  hours.  Always  boil  soups  slowly. 
The  neglect  of  this  rule  leaves  in  the  kettle  a  mass  of 
toughened  meat  and  an  ocean  of  dish-water. 

When  you  are  ready  to  take  up  your  soup,  strain  in  a 
colander,  picking  out  and  casting  aside  bits  of  bones  and 
shreds  of  meat.  Rub  the  peas  and  celery  through  the 
holes  of  the  strainer  until  nothing  more  will  pass.  Season 
with  pepper  and  salt ;  add  the  juice  of  a  small  lemon,  and 
return  to  the  kettle,  which  must  first  be  rinsed  with  hot 
water.  Let  all  boil  together  two  minutes.  Should  it  not 
seem  so  thick  as  you  would  like,  you  can  put  in,  while  it 
is  boiling,  a  little  corn-starch  wet  up  with  cold  water. 
Put  a  couple  of  slices  of  stale  bread,  cut  into  dice  and 
fried  crisp  in  dripping,  in  the  heated  tureen,  and  pour  the 
soup  upon  them. 

HALIBUT  STEAKS — FRIED. 

Wash  and  wipe  the  steaks.  Roll  each  in  flour,  and  fry 
upon  a  buttered  griddle,  turning  carefully  with  a  spatula, 
or  cake-turner,  when  the  lower  side  is  done.  They  should 
be  of  a  nice  brown,  and  tender  throughout.  Remove  to  a 
hot  dish  and  garnish  with  sliced  lemon ;  in  carving,  see 
that  a  bit  of  the  lemon  goes  to  each  person,  as  many  pre- 
fer it  to  any  other  sauce  for  fish.  Send  around  potatoes' 
with  the  steak.  Worcestershire  is  a  good  store-sauce  for 
fish  and  game.  Anchovy  is  pre-eminently  a  fish  sauce,  buf 
many  do  not  like  it. 

LEG  OF  MUTTON  —BOILED. 

Do  not  have  the  mutton  too  fat  or  too  large.  Cut  off 
the  shank,  which  the  butcher  will  have  nicked  for  you, 
leaving  about  two  inches  beyond  the  ham.  Wash  and 
wipe  carefully  and  boil  in  hot  water,  with  a  little  salt,  unti! 


24  .JANUARY. 

a  fork  will  readily  pierce  the  thickest  part.  About  ten  or 
twelve  minutes  to  the  pound  is  a  good  rule  in  boiling  fresA 
meat.  Serve  with  caper  sauce.  Since  you  intend  to  use 
the  liquor  in  which  the  meat  is  boiled  for  to-morrow's  soup, 
do  not  oversalt  it.  But  sprinkle,  instead,  salt  over  the  leg 
of  mutton  after  it  is  dished  ;  rub  it  all  over  with  butter  and 
jet  in  a  hot  oven  for  a  single  minute. 

CAPER  SAUCE. 

1  cup  of  the  liquor  in  which  the  meat  has  been  boiled. 

2  teaspoonfuls  of  flour  rubbed  smooth  in  a  little  water. 

Salt  to  taste. 

2  tablespoonfuls  of  butter. 

About  two  dozen  capers  or  green  nasturtium-seed. 

Heat  the  liquor  to  boiling,  and  skim  before  stirring  in 
the  flour,  which  must  be  perfectly  free  from  lumps,  and 
rubbed  smooth  in  cold  water.  Stir  until  the  sauce  thickens 
evenly.  It  is  best  to  cook  all  sauces  in  a  vessel  set  within 
a  larger  one  of  hot  water.  When  it  has  boiled  about  a 
minute,  add  the  butter  gradually,  stirring  each  bit  in  well 
before  putting  in  more.  Salt,  and  drop  in  the  capers. 
Let  it  just  boil,  and  turn  into  a  sauce-boat. 

SPINACH. 

Pull  the  spinach  from  the  stalks,  leaf  by  leaf;  wash  care- 
fully, and  leave  in  cold  water  one  hour.  Boil  in  hot  water 
fifteen  minutes.  Drain  very  dry  in  a  colander ;  chop  ex- 
tremely fine  in  a  wooden  bowl,  then  return  to  the  saucepan 
with  a  tablespoonful  of  butter,  a  little  salt,  and  a  teaspoon- 
•ful  of  white  sugar.  As  it  heats  beat  it  up  with  a  wooden 
spoon  until  it  is  a  soft  paste.  Let  it  bubble  up  once,  and 
dish.  Lay  a  hard-boiled  egg  or  two,  cut  in  thin  slices, 
upon  the  surface.  Few  vegetables  are  more  often  ruined 
in  the  cooking  than  spinach.  The  above  receipt  is  simple 
and  good. 

STEWED  POTATOES. 

Pare  and  cut  into  large  dice  some  good  potatoes.  Lay 
in  cold  water  half  an  hour.  Stew  in  cold  water,  a  little 
salted.  There  should  be  enough  water  to  cover  there 


FIRST  WEEK— WEDNESDAY.  2$ 

well.  When  they  are  tender  and  begin  to  crumble  at  the 
edges,  drain  off  half  the  water,  and  pour  in  as  much  milk. 
When  they  are  again  scalding  hot,  stir  in  a  lump  of  butter 
the  size  of  an  egg  (for  a  large  dish)  rolled  in  flour,  salt, 
pepper  and  chopped  parsley  to  taste.  Boil  up  once  and 
serve  in  a  covered  dish. 

COTTAGE  PUDDING. 
i  cup  of  powdered  sugar, 
i  cup  of  sweet  milk. 

1  tablespoonful  of  butter. 

2  eggs,  beaten  light,  yolks  and  whites  separately. 
Saltspoonful  of  salt. 

About  3  cups  of  Hecker's  prepared  flour,  enough  for 
cake-batter. 

Rub  the  butter  well  into  the  sugar  ;  add  beaten  yolks  ; 
the  milk,  salt,  then  whipped  whites  and  yolks  alternately. 
Bake  in  a  buttered  mould.  When  you  can  bring  out  the 
testing-straw  clean  from  the  middle  of  the  loaf,  turn  it 
out  upon  a  dish.  Cut  in  slices  while  hot,  as  it  is  wanted. 

One  who  has  never  tried  it  can  hardly  believe  that  the 
result  of  a  receipt  which  may  be  tried  fearlessly  by  a 
novice  in  cookery,  could  be  the  really  elegant  pudding 
just  described. 

It  is  also  as  economical  as  toothsome. 

SAUCE  FOR  COTTAGE  PUDDING. 

2  cups  of  powdered  sugar. 

2  tablespoonfuls  of  butter. 

i  cup  of  boiling  water. 

i  glass  sherry  wine. 

Nutmeg  or  cinnamon  to  taste. 

Rub  the  butter  into  the  sugar;  add  hot  water  gradu- 
ally ;  then  spice  and  wine.  Cover  tightly  to  keep  in  the 
strength  of  the  wine,  and  set  for  twenty  minutes  in  a 
saucepan  of  boiling  water.  Stir  up  and  send  to  table. 

2 


26  JANUARY. 

first  tthek. 


Vermicelli  Soup. 

Scalloped  Oysters.  Mince  of  Mutton  with  Potato  Frill, 

Baked  Tomatoes.  Celery. 

Tipsy  Trifle. 
Apples  and  Nuts. 

VERMICELLI  SOUP. 

Take  off  all  the  fat  from  the  broth  in  which  your  mutton 
was  cooked  yesterday,  and  boil  it  down  slowly  to  two- 
thirds  of  the  original  quantity.  Stew  to  pieces,  in  another 
vessel,  a  stalk  of  celery,  one  small  onion,  a  carrot,  -and  a 
bunch  of  sweet  herbs  —  all  cut  up  fine.  A  ham-bone,  if 
you  have  it,  or  a  couple  of  slices  of  lean  ham,  will  be  an 
improvement  to  the  broth.  Strain  the  soup  ;  rub  the 
vegetables  through  a  fine  colander  with  the  water  in 
which  they  were  boiled  ;  return  to  the  fire  with  a  double 
handful  of  vermicelli  broken  into  short  pieces  ;  boil  for 
ten  minutes  ;  add  a  tablespoonful  of  butter  rolled  in  flour  ; 
boil  up  and  serve. 

Send  around  a  saucer  of  grated  cheese  with  vermicelli 
and  macaroni  soups.  It  is  a  great  improvement  to  the 
flavor  arid  consistency.  Each  person  may  take  as  much 
or  as  little  as  he  likes. 

SCALLOPED  OYSTERS. 
i  quart  of  fine  oysters. 

1  coffee-cupful  of  pounded  crack-er. 

2  great  spoonfuls  of  butter. 

•£•  cupful  of  cream  or  rich  milk. 

Pepper  and  salt  to  taste. 

Butter  a  baking-dish  and  cover  the  bottom  pretty 
thickly  with  pounded  cracker.  Wet  with  oyster  liquor 
and  a  few  spoonfuls  of  cream.  Next,  lay  oysters,  one 
deep,  closely  over  these.  Pepper  and  salt,  and  stick  a 
bit  of  butter  upon  each.  Another  layer  of  crumbs,  wet 


FIRST  WEEK— THURSDAY.  27 

as  before  ;  more  oysters,  and  proceed  in  like  order  until 
your  dish  is  full,  making  the  top  layer  of  crumbs  with 
butter  dotted  over  it.  Set  in  the  oven,  invert  a  plate  or 
tin  pan  over  the  dish,  and  bake  until  the  juice  bubbles  up 
to  the  top.  Uncover  ;  set  upon  the  upper  grating  of  the 
oven  to  brown,  and  send  to  table  in  the  bake-dish.  Pass 
around  sliced  lemon  with  it. 

Oysters,  like  fish,  follow  immediately  after  soup,  and 
are  a  course  by  themselves. 

MINCE  OF  MUTTON  WITH  POTATO  FRILL. 
The  remains  of  yesterday's  mutton,  minced,  but  not 
very  fine.  e 

1  cupful  of  drawn  butter. 

2  tablespoonfuls  of  cream,  or  rich  milk. 

Pepper,  salt,  and  mace  to  taste,  also  chopped  parsley. 

1  button  onion. 

2  eggs,  well  beaten. 

Heat  the  sauce  to  a  boil,  add  the  seasoning  and  the 
onion,  chopped  very  fine  ;  then,  the  meat.  Draw  the 
saucepan  to  the  side  of  the  range,  and  let  it  stand, 
closely  covered,  in  boiling  water  for  ten  minutes.  Set 
again  over  the  fire  and  bring  to  boiling  point.  Add  the 
eggs  and  milk  and  set  back  at  the  side  for  five  minutes, 
still  covered.  The  mince  should  never  really  boil  after 
the  meat  goes  in. 

POTATO  FRILL. 

Boil  and  mash  some  potatoes ;  working  in  a  little  milk 
and  butter,  but  not  so  much  as  to  make  the  paste  very 
soft.  Season  with  salt,  and,  while  still  hot,  knead  in  a 
beaten  egg.  Shape  this  paste  into  a  fence,  on  the  inside 
round  of  a  shallow  dish ;  fluting  it  regularly  with  the  round 
handle  of  a  knife..  Set  for  one  minute  in  a  hot  oven,  but 
not  long  enough  to  cause  the  fence  to  crack.  Glaze 
quickly  with  butter,  and  pour  the  meat  carefully  within 
the  wall.  The  mince  should  not  be  so  thin  as  to  wash 
away  the  "frill."  If  well  managed  this  is  a  pretfv  and  a 
savory  dish. 


28  JANUARY. 

BAKED  TOMATOES. 

i  can  of  tomatoes. 

Stale  bread,  crumbed  fine. 

i  tablespoonful  of  butter. 

Pepper,  salt,  a  little  chopped  parsley,  and  white  sugar. 

Drain  off  two-thirds  of  the  liquor  from  the  tomatoes  \ 
salt  it  and  set  aside  for  another  day's  soup.  One  has  no 
excuse  for  waste  whose  "stock-pot"  is  always  near  at 
hand.  Little  comes  amiss  to  it.  Cover  the  bottom  of  a 
bake-dish  with  crumbs ;  lay  the  tomatoes  evenly  upon  this 
bed ;  season  with  pepper,  salt,  sugar,  and  parsley,  with 
bits  of  butter  here  and  there.  Strew  bread-crumbs  over 
all,  a  thicker  layer  than  at  the  bottom  ;  put  tiny  pieces  of 
butter  upon  this,  ^nd  bake,  covered,  about  thirty-five  min- 
utes. Take  off  the  cover  and  brown  upon  the  upper  shelf 
of  the  oven.  Do  not  let  it  stay  there  long  enough  to  get 
dry. 

C  E  LERY — RAW. 

Wash,  trim,  and  scrape  the  stalks,  "selecting  those  that 
are  white  and  tender.  Crisp  by  leaving  them  in  very  cold 
water  until  they  are  wanted  for  the  table.  Arrange  neatly 
in  a  celery-stand.  Pass  between  the  oysters  and  meat. 

TIPSY  TRIFLE. 

i  quart  of  milk. 

3  eggs>  whites  and  yolks  beaten  separately. 

i  stale  sponge-cake. 

i  cup  of  sugar. 

Flavoring  of  vanilla. 

i  cup  of  sherry  wine. 

A  few  spoonfuls  of  currant  jelly. 

Make  a  custard  of  the  milk,  sugar,  the  yolks  of  the  eggs 
and  the  whites  of  two.  Put  in  the  latter  ingredients 
when  the  milk  almost  boils,  and  stir  until  it  begins  to 
thicken.  Flavor  when  cold.  Put  a  layer  of  sliced  cake 
in  the  bottom  of  a  glass  bowl.  Wet  with  the  wine  and  a 
few  spoonfuls  of  custard,  and  when  it  is  quite  soaked,  put 
on  more  cake.  Proceed  in  this  manner  until  the  cake 
and  wine  are -used  up,  when  pour  on,  a  little  at  a  time,  the 


FIRST  WEEK— FRIDAY.  2$ 

remainder  of  the  custard  ;  holding  down  the  cake  with  a 
broad  spoon  as  you  do  this  to  keep  it  from  floating.  Lay 
a  heavy  plate  upon  it.  for  the  same  purpose,  while  you  pre- 
pare a  meringue  by  whipping  stiff  the  rest  of  the  whites, 
and  then  beating  in  the  currant  jelly.  Cover  the  trifle 
with  this  just  before  dinner-time. 

APPLES  AND  NUTS. 

Polish  the  apples,  and  crack  the  nuts,  unless  you  have 
plenty  of  nut-crackers.  Give  a  knife  to  each  apple-plate, 
and  teach  the  children  to  pare  them  neatly  for  themselves, 
instead  of  "  munching  "  like  rabbits  at  family  dinners,  and 
being  awkwardly  ill  at  ease  when  "  company  "  is  present. 
Silver  or  ivory  knives  are  better  for  fruit  than  steel. 


fmt 


Soupe  Maigre. 

Boiled  Cod.  Roast  Duck  with  Bread  Sauce. 

Mashed  Potatoes.  Rice  Croquettes. 

Stewed  Celery. 

Apple  Pie. 

SOUPE  MAIGRE. 
i  quart  of  milk. 
3  pints  of  water. 
i  onion. 
i  turnip. 

3  stalks  of  celery. 

1  potato  (large). 

Quarter  of  a  small  cabbage,  sliced. 
•J  cup  of  bread-crumbs,  very  dry. 

2  eggs,  beaten  light. 

Parsley,  pepper,  and  salt  to  taste. 

4  tablespoonfuls  of  butter. 


30  JANUARY. 

Clean,  scrape,  and  mince  the  vegetables,  and  put  on  to 
cook  in  cold  water,  enough  to  cover  them  well.  When 
they  are  scalding  hot,  drain,  and  cover  them  with  three 
pints  of  boiling  water.  Stew  slowly  in  this  until  they  are 
reduced  to  pulp.  Rub  through  a  colander,  season,  and 
heat  again  to  boiling.  Stir  in  the  bread-crumbs  ;  then  the 
butter,  very  gradually.  Have  the  milk  ready,  heated  in 
another  vessel,  and  pour  into  the  soup- kettle  at  this  junc- 
ture. Let  the  soup  get  very  hot,  but  not  boil.  Set  upon 
the  side  of  the  range,  and,  dipping  out  a  cupful,  add  it,  a 
little  at  a  time,  to  the  beaten  eggs.  When  well  mixed, 
return  eggs  and  liquor  to  the  rest  of  the  soup  ;  stir  over  the 
fire  for  an  instant,  but  never  to  boiling,  and  serve  in  a  hot 
tureen. 

The  eggs  should  not  be  allowed  to  curdle  in  the  liquor ; 
hence  the  need  of  carefulness  in  following  the  directions 
above  given.  A  little  grated  cheese  is  a  pleasant  accom- 
paniment to  this  soup,  each  person  adding  it  as  pleases 
him. 

BOILED  COD. 

Lay  the  fish  in  cold  water,  a  little  salt,  for  half  an  hour. 
Wipe  dry,  and  sew  up  in  a  linen  cloth,  coarse  and  clean, 
fitted  to  the  shape  of  the  piece  of  cod.  Have  but  one  fold 
over  each  part.  Lay  in  the  fish-kettle,  cover  with  boiling 
water,  salted  at  discretion.  Allow  nearly  an  hour  for  a 
piece  weighing  four  pounds. 


SAUCE. 

To  one  gill  of  boiling  water  allow  as  much  milk ;  stir 
into  this,  while  boiling,  two  tablespoonfuls  of  butter, 
added  gradually,  a  tablespoonful  of  flour  wet  up  with  cold 
water,  and,  as  it  thickens,  the  chopped  yolk  of  a  boiled 
egg  and  one  raw  egg,  beaten  light.  Take  directly  from 
the  fire,  season  with  pepper,  salt,  a  little  chopped  parsley 
and  the  juice  of  a  lemon,  and  set,  covered,  in  boiling  water, 
but  not  over  the  fire,  for  five  minutes,  stirring  occasion- 
ally. Pour  part  of  the  sauce  over  the  fish  when  dished ; 
the  rest  in  a  boat.  Send  around  mashed  potatoes  with  it. 


FIRST  WEEK—FRIDAY.  31 

ROAST  DUCK. 

Clean  the  duck  very  carefully,  rinsing  it  out  with  a 
little  soda  and  water,  and  afterwards  with  fresh  water.  Lay 
in  cold,  salted  water  for  an  hour.  Wipe  dry,  inside  anc* 
out,  and  stuff  with  a  dressing  of  bread-crumbs,  seasoned 
with  pepper  and  salt,  a  very  little  powdered  sage  and  a 
"  suspicion  "  of  minced  onion.  Sew  up  ;  dash  a  cup  of 
boiling  water  over  them,  as  they  lie  in  the  dripping-pan, 
and  roast,  covered,  for  the  first  half-hour.  Remove  the 
Cover,  and  baste  freely — three  times  with  butter  and 
water,  four  or  five  times  with  the  gravy  from  the  pan. 
Stew  the  giblets  in  a  little  salted  water,  and  reserve  to 
piece  out  to-morrow's  salmi.  Dish  the  ducks  upon  a  hot 
platter. 

BREAD  SAUCE. 

Skim  the  fat  well  from  the  gravy  left  in  the  dripping- 
pan  ;  have  ready  a  handful  of  bread-crumbs  (stale),  wet 
up  with  hot  water.  Thicken  the  gravy  with  these  when 
it  has  come  to  a  boil ;  season  with  pepper,  salt,  and  a 
pinch  of  mace.  Boil  all  together  once  and  serve. 

MASHED  POTATOES. 

See  receipt  for  Sunday. 

While  I  would  spare  you  all  waste  of  time  and  pains 
in  looking  up  receipts  in  other  parts  of  this  volume,  I  yet 
deem  it  hardly  worth  while  to  write  out  in  full  the  same 
directions  twice  for  the  same  week— or  month. 

RICE  CROQUETTES. 

i  cup  of  cold  boiled  rice. 

i  teaspoonful  of  sugar,  and  half  as  much  salt 

i  teaspoonful  of  melted  butter. 

i  egg,  beaten  light. 

Enough  milk  to  make  the  rice  into  stiff  paste. 

Sweet  lard  for  frying. 

Work  rice,  butter,  egg,  etc.,  into  an  adhesive  paste,  beat 
ing  each  ingredient  thoroughly  into  the  mixture.  Flour 
your  hands  and  make  the  rice  into  oval  balls.  Dip  each 
in  beaten  egg,  then  in  flour,  or  cracker -dust,  and  fry 


32  JANUARY. 

in  boiling  lard,  a  few  at  a  time,  turning  each  with  great 
care.  When  the  croquettes  are  of  a  fine  yellow-brown, 
take  out  with  a  wire  spoon  and  lay  within  a  heated  col- 
ander to  drain  off  every  drop  of  fat.  Serve  hot,  with 
sprigs  of  parsley  laid  about  them,  in  an  uncovered  dish. 

STEWED  CELERY. 

Cut  the  celery  into  inch  lengths  ;  cover  with  cold 
water  and  stew  until  tender.  Turn  off  the  water  and  sup- 
ply its  place  with  enough  milk  to  cover  .the  celery.  When 
this  begins  to  boil  stir  in  a  good  lump  of  butter  rolled  in 
flour ;  pepper  and  salt  to  taste,  and  stew  gently  five  min- 
utes. 

You  will  like  this  vegetable  thus  prepared.  Eat,  if 
you  like,  with  a  little  lemon- juice  or  vinegar. 

APPLE  PIE. 

i  quart  of  flour,  dried  and  sifted. 

£  Ib.  of  lard. 

\  Ib.  of  butter. 

Ice-water  to  make  stiff  paste. 

Chop  the  lard  into  the  dry  flour.  Wet  with  ice-water 
into  stiff  paste,  touching  as  little  as  may  be  with  your 
hands.  Roll  out  very  thin,  always  from  you.  Stick  bits 
of  butter  all  over  the  sheet ;  roll  up  tightly  as  you  would 
a  sheet  of  paper.  Beat  flat  with  your  rolling-pin,  roll 
out  again,  and  again  baste  with  butter.  Repeat  the 
operations  of  rolling  up,  rolling  out,  and  basting  until 
your  butter  is  used  up.  Set  the  roll  of  pastry  in  a  cold, 
dry  place  for  at  least  one  hour.  All  night  would  not  be 
too  long.  When  it  is  crisp  and  firm,  roll  out  and  line  your 
buttered  pie-plates.  The  bottom  crust  should  be  thinner 
than  the  upper.  And.  as  a  rule,  you  would  do  well  to 
give  the  roll  of  pastry  intended  for  the  latter  a  "  baste  " 
or  two  more  than  that  meant  for  the  lower. 

Pare,  core  and  slice  juicy,  tart  apples  ;  put  a  layer 
upon  the  inner  crust,  sprinkle  with  sugar  thickly — scatter 
a  few  cloves  upon  the  sugar  ;  then  another  layer  of  ap- 
ples, and  so  on,  until  the  dish  is  fall.  Cover  with  crust, 


FIRST  WEEK— SATURDAY.  33 

pressed  down  firmly  at  the  edges,  and  bake.     Eat  warm, 
or  cold,  with  white  sugar  sifted  over  the  top. 
y    Apple  pie  is  very  good  with  cream  poured  over  each 
slice. 


,fir0t 


Macaroni  Soup. 

Ham  and  Eggs.  Salmi  of  Duck. 

Fried  Parsnips.  Stewed  Salsify. 

Sweet  Potatoes  —  in  Jackets. 

Rosie's  Rice  Custard. 


MACARONI  SOUP. 

4  quarts  of  cold  water. 

3  Ibs.  of  coarse,  lean  beef,  cut  into  thin  strips. 
2  or  3  Ibs.  of  bones,  broken  small. 

4  onions,  sliced. 

i  bunch  of  sweet  herbs,  chopped. 

Tomato  juice  or  catsup. 

J  Ib.  of  macaroni. 

A  few  salt  pork  bones. 

Fry  the  meat  until  half  done,  in  a  very  little  dripping. 
Take  it  out  and  fry  the  onions  and  bones  in  the  same 
gravy.  Put  all  into  a  soup-kettle  with  the  herbs,  and 
cover  with  4  quarts  of  water  (cold).  Bring  to  a  slow 
boil,  and,  at  the  end  of  four  hours,  strain  into  a  great 
bowl  to  cool,  in  order  that  the  fat  may  rise  and  be  taken 
off.  Meanwhile,  make  ready  your  macaroni  by  breaking 
it  into  short  bits,  covering  well  with  boiling  water,  a 
little  salted,  and  stewing  slowly  twenty  minutes,  or  until 
tender.  Add  a  lump  of  butter  the  size  of  a  walnut ;  let 
it  stand,  covered,  for  a  few  minutes,  while  you  season 
the  soup,  adding  the  tomato  juice  or  catsup.  Boil,  skim, 

2* 


34  JANUARY. 

and  thicken  with  a  tablespoonful  of  corn-starch  wet  up 
with  cold  water.  When  it  is  again  on  the  boil,  turn  in 
the  macaroni,  taking  care  not  to  break  it.  Heat  to 
scalding,  but  do  not  boil ;  pour  out,  and  serve. 

HAM  AND  EGGS. 

Cut  your  slices  of  ham  of  a  uniform  size  and  shape, 
cutting  off  the  rind.  Fry  quickly  in  their  own  fat.  Re- 
move from  the  pan  with  a  wire  spoon  so  soon  as  they  are 
done,  and  arrange  upon  a  Hot  dish,  setting  this  within  the 
open  oven,  or  upon  a  pot  of  boiling  water  to  keep  warm. 
Drop  the  eggs,  as  you  break  them,  into  the  hot  fat  left 
in  the  frying-pan.  Do  not  put  so  many  in  as  to  crowd 
one  another.  Each  egg  should  preserve  its  individuality. 
Cook  about  three  minutes,  without  turning.  Take  up 
with  a  spatula,  or  cake-turner,  and  lay  one  upon  each  slice 
of  ham.  Do  not  send  the  gravy  to  table.  Strain,  and  use 
for  dripping. 

SALMI  OF  DUCK. 

From  the  cold  ducks  left  after  yesterday's  dinner  cut 
all  the  meat  in  as  neat  slices  as  you  can,  leaving  the 
joints  of  legs  and  wings  whole.  Take  off  the  skin  ;  break 
the  carcass  into  pieces,  and  put  these,  with  the  stuffing, 
into  a  saucepan  with  a  fried  onion,  some  sweet  herbs, 
pepper,  salt,  and  a  pinch  of  allspice!  Cover  with  cold 
water  and  stew  gently,  after  it  reaches  the  boil,  for  one 
hour.  Cool,  that  the  fat  may  rise  and  be  taken"  off. 
Strain  the  gravy  when  you  have  skimmed  it ;  return  to 
the  saucepan,  boil  and  skim  again,  and  stir  in  two  table- 
spoonfuls  of  browned  flour,  wet  with  cold  water ;  lastly, 
stir  in  a  great  spoonful  of  butter.  Stew  five  minutes  long- 
er, and  put  in  the  meat.  Draw  to  one  side  of  the  range, 
and  set,  closely  covered,  in  a  pot  of  boiling  water  for  ten 
minutes.  The  meat  must  be  thoroughly  heated  and 
steeped  in  the  gravy,  but  not  boil.  Take  the  meat  out 
with  a  perforated  spoon,  pile  neatly  upon  a  dish  and  pour 
the  gravy  over  it.  Garnish  with  triangles  of  stale  bread 
fried  crisp,  and  send  a  piece  to  each  person  who  is  helped 
to  salmi. 


FIRST  WEEK— S A  TURD  A  Y.  35 

FRIED  PARSNIPS. 

Boil,  until  tender,  in  hot  water  slightly  salted ;  let  them 
get  almost  cold,  scrape  off  the  skin,  and  cut  in  thick, 
long  slices.  Dredge  with  flour  and  fry  in  hot  dripping, 
turning  as  they  brown.  Drain  very  dry  in  a  hot  colan- 
der ;  pepper  and  salt  and  serve. 

STEWED  SALSIFY. 

Scrape  the  roots,  dropping  each  into  cold  water  as  you 
do  this,  that  they  may  not  change  color.  Cut  in  pieces 
an  inch  long ;  cover  with  hot  water  and  stew  until  tender. 
Drain  off  two-thirds  of  the  water  and  add  enough  milk  to 
cover  the  salsify.  Stew  ten  minutes  in  this  ;  put  in  a 
good  lump  of  butter  rolled  thickly  in  flour.  Pepper  and 
salt.  Boil  up  for  one  minute. 

SWEET  POTATOES — IN  JACKETS. 

Parboil  in  their  skins  when  you  have  washed  them,  se- 
lecting such  as  are  of  like  size.  Then  put  in  a  moderate 
oven  and  bake  until  soft  all  through.  You  can  ascer- 
tain this  by  pinching  the  largest.  Wipe  off  and  serve  in 
their  skins. 

ROSIE'S  RICE  CUSTARD. 

i  quart  of  milk. 

3  eggs,  well  beaten. 

4  tablespoonfuls  of  sugar, 
i  tablespoonful  of  butter, 
i  cup  boiled  rice. 

A  little  salt. 

Half  the  grated  rind  of  a  lemon. 

Boil  the  rice,  drain,  and  stir,  while  hot,  into  the  milk. 
Beat  the  eggs  well ;  rub  butter  and  sugar  to  a  cream  with 
lemon-peel  and  a  little  salt,  and  stir  into  the  warm  milk. 
Mix  well  and  bake  in  a  buttered  dish  in  a  brisk  oven. 
Eat  warm  or  cold.  We  like  it  better  warm,  with  a  little 
cream  poured  over  it  when  served  in  saucers. 


36  .   JANUARY. 

Beconir  QJak.  Sunbag. 

Soupe  au  Julienne. 

Roast  Turkey.  Cranberry  Sauce. 

Mashed  Potatoes,  Browned.  Stewed  Corn. 

Celery. 

Tropical  Snow. 
Light  Cakes  and  Coffee. 

SOUPE  AU  JULIENNE. 

6  Ibs.  of  lean  beef.  If  possible,  get  it  from  the  shin 
and  have  the  accompanying  bones  cracked  to  bits. 

6  quarts  of  water — cold. 

Prepare  the  stock  on  Saturday.  Put  meat  and  bones 
into  a  pot  with  a  close  cover,  pour  on  the  water,  and  set 
it  where  it  will  heat  very  slowly.  Boil,  also  very  slowly, 
six  hours,  at  the  back  of  the  range.  Should  the  water  sink 
fast  in  the  pot,  replenish  from  the  boiling  tea-kettle.  At 
the  end  of  six  hours,  turn  the  soup,  meat,  bones  and  all, 
into  an  earthenware  vessel ;  pepper  and  salt  it  and  set  on 
the  cellar  floor,  covered,  until  next  day.  Take  off,  then, 
the  cake  of  excellent  dripping  from  the  top ;  strain  the 
soup  and  set  over  the  fire,  about  an  hour  before  dinner, 
and  heat  gradually. 

The  vegetables  should  be — 

2  carrots. 

3  turnips. 

Half  a  head  of  cabbage. 

i  pint  Shaker  corn,  soaked  overnight. 

6  stalks  of  celery. 

i  quart  of  tomatoes. 

i  large  onion. 

Clean,  scrape,  and  mince  all  these,  except  the  corn 
and  tomatoes.  Cut  the  carrot  into  dice  and  stew,  by  it- 
self, in  a  little  cold  water.  Boil  the  corn  in  enough  water 
to  cover  it,  and  add  more  hot  water  as  it  swells.  Cover 


SECOND    WEEK— SUNDAY.  37 

the  minced  vegetables  with  cold  water,  and  so  soon  as  it 
boils,  turn  it  off,  and  replenish  with  boiling,  from  the  ket- 
tle. This  will  take  away  the  rank  taste  from  cabbage  and 
onion.  When  they  are  soft  enough  to  pulp,  strain  well, 
but  without  pressing,  into  the  soup.  It  is  needless  to 
add  the  vegetables,  as  the  strength  is  in  the  liquor.  Boil 
up  and  skim  the  soup  before  putting  in  the  boiled  corn 
and  the  canned  tomatoes,  which  should  be  cut  up  small, 
and  the  unripe  parts  removed.  Boil  fifteen  minutes,  add 
the  carrot,  season  to  taste,  and  serve.* 

ROAST  TURKEY. 

Rinse  out  the  turkey  well  with  soda  and  water ;  then 
with  salt,  lastly  with  fair  water.  Stuff  with  a  dressing 
made  of  bread-crumbs,  wet  up  with  butter  and  water  and 
seasoned  to  your  taste.  Stuff  the  craw  and  tie  up  the 
neck.  Fill  the  body  and  sew  up  the  vent.  I  need  hardly 
say  that  these  strings  are  to  be  clipped  and  removed  after 
the  fowl  is  roasted.  Tie  the  legs  to  the  lower  part  of  the 
body  that  they  may  not  "  sprawl,"  as  the  sinews  shrink. 
Put  into  the  dripping-pan,  pour  a  teacupful  of  boiling 
water  over  it,  and  roast,  basting  often,  allowing  about  ten 
minutes'  time  for  every  pound.  Be  careful  not  to  have 
your  oven  too  hot — especially  during  the  first  half-hour  or 
so.  The  turkey  would,  otherwise,  be  dry  and  blackened 
on  the  outside  and  raw  within.  And  remember  how 
much  of  the  perfection  of  roasting  meats  and  poultry  de- 
pends upon  basting  faithfully.  Boil  the  giblets  tender  in 
a  little  water.  When  the  turkey  is  done,  set  it  where  it 
will  keep  warm  ;  skim  the  gravy  left  in  the  pan  ;  add  a 
little  boiling  water  ;  thicken  slightly  with  browned  flour ; 
boil  up  once  and  add  the  giblets  minced  fine.  Season  to 
taste ;  give  another  boil,  and  send  to  table  in  a  gravy- 
boat. 

CRANBERRY  SAUCE. 

Wash  and  pick  over  the  cranberries  ;  put  on  to  cook 
in  a  tin  or  porcelain  vessel,  allowing  a  teacupful  of  water 

*  As  I  have  mentioned  in  "  Breakfast,  Luncheon,  and  Tea,"  you 
can  spare  yourselves  the  trouble  of  preparing  the  vegetables  for  this 
%oup  by  buying  those  shred  and  dried  for  this  purpose,  put  up  ill 
packages  and  sold  by  grocers. 


38  JANUARY. 

to  each  quart.  Stew  slowly,  stirring  often  until  they  are 
as  thick  as 'marmalade.  Take  from  the  fire  in  little  over 
an  hour,  if  they  have  cooked  steadily,  sweeten  plentifully 
with  white  sugar,  and  strain  through  coarse  tarlatan,  or 
mosquito-net,  into  a  mould  wet  with  cold  water. 

Do  this  on  Saturday.  On  Sunday,  turn  out  into  a  glass 
dish. 

MASHED  POTATOES — BROWNED. 

Having  mashed  them  in  the  usual  manner,  mound 
them  smoothly  upon  a  shallow  earthenware  dish  and  set 
them  in  a  quick  oven,  glazing  them  with  butter  as  they 
color.  They  should  be  of  a  light  brown.  Slip  the 
mound  from  a  coarser  to  a  finer  platter  by  the  help  of 
your  cake-turner.  It  is  still  better  if  you  have  one  of 
the  pretty  "  enamelled  "  bake-dishes  lined  with  porcelain, 
with  silver  stands  for  the  table.  They  are  invaluable  for 
puddings,  scallops,  etc. 

STEWED  CORN. 

Stew  one  quart  of  canned  corn  in  its  own  liquor,  set- 
ting the  vessel  containing  it  in  an  outer,  of  hot  water. 
Should  the  corn  be  exceptionally  dry,  add  a  little  cold 
water.  When  tender,  pour  in  enough  milk  to  cover  the 
corn,  bring  to  a  boil,  and  put  in  a  tablespoonful  of  butter 
rolled  in  flour,  and  salt  to  taste.  Stew  gently,  stirring 
well,  three  or  four  minutes,  and  turn  into  a  deep  dish. 
Keep  the  vessel  containing  the  corn  closely  covered  while 
it  is  cooking.  The  steam  facilitates  the  process  and  pre- 
serves the  color  of  the  corn. 


CELERY 

Is  the  usual  accompaniment  of  roast  turkey.  Prepare 
by  selecting  the  blanched  stalks,  scraping  off  the  rust,  cut- 
ting off  all  but  the  youngest  and  tenderest  tops,  and  laying 
these  in  cold  water  to  crisp  until  wanted  for  the  table. 
Garnish  your  turkey  with  alternate  light  and  dark  green 
sprigs  of  celery. 


SECOND    WEEK— MONDAY.  39 

TROPICAL  SNOW. 

8  sweet  oranges. 

i  grated  cocoanut. 

i  glass  of  pale  sherry. 

i  cup  of  powdered  sugar. 

5  red  bananas. 

Peel  and  cut  the  oranges  into  small  pieces  by  dividing 
each  lobe  crosswise  into  thirds.  Extract  the  seeds  and 
put  a  layer  of  the  fruit  in  the  bottom  of  a  glass  dish. 
Pour  a  little  wine  upon  it,  and  strew  with  powdered  sugar. 
The  cocoanut  must  have  been  prepared  by  removing  the 
rind  and  throwing  it  into  cold  water  for  some  time  before 
grating  it.  Over  the  layer  of  oranges  spread  one  of  cocoa- 
nut  ;  cut  the  bananas  into  very  thin,  round  slices,  and  lay 
these,  one  deep,  upon  the  cocoanut.  Repeat  the  order 
just  given  until  your  dish  is  full  and  the  oranges  and  bana- 
nas used  up.  The  top  layer  must  be  of  cocoanut,  heaped 
high,  sprinkled  with  powdered  sugar  and  garnished  about 
the  base  with  slices  of  banana.  Eat  soon,  as  the  oranges 
toughen  in  the  wine. 

Supplement  this  pretty,  but  not  substantial  dessert  by  a 
salver  of  lady's-fingers,  and  macaroons,  and  a  good  cup  of 
coffee. 


Seronir  tDeek.  fttonfoag. 

Next  Day's  Soup. 

Turkey  Scallop.  Panned  Oysters. 

Roast  Potatoes.  Tomato  Sauce. 

Floating  Island. 
Tea. 


NEXT  DAY'S  SOUP. 

Julienne  soup,  like  most  other  soups  the  base  of  which 
is  meat,  is  better  when  warmed  over  the  second  day.     Set 


4O  JANUARY. 

it  over  the  fire  where  it  will  heat,  not  too  quickly,  almosi 
to  a  boiL  It  will  not  "  put  back "  the  business  of  the 
day  twent)  minutes,  and  be  a  welcome  addition  to  your 
dinner. 

TURKEY  SCALLOP. 

Cut  the  meat  from  yesterday's  turkey.  .Crack  the  car 
cass  to  pieces,  and  put,  with  bits  of  skin,  fat,  and  gristle, 
into  a  saucepan ;  cover  with  cold  water,  and  set  on  to  stew 
slowly  into  gravy.  Chop  the  meat  very  fine ;  strew  the 
bottom  of  a  greased  bake-dish  with  crumbs,  and  cover 
this  with  a  thick  stratum  of  minced  turkey,  stuffing,  and 
tiny  bits  of  butter.  Pepper  and  salt,  and  put  on  more 
crumbs,  then  meat,  and  so  on.  Stale  bread  is  better  for 
this  scallop  than  cracker-dust.  Having  used  up  all  your 
meat  and  reserved  enough  crumbs  for  a  thick  upper  crust, 
cover  the  dish  and  put  aside  in  a  cool  place  until  your 
gravy  is  ready.  It  is  economy  of  time,  on  Monday,  to 
slip  in  such  work  as  this  between  the  many  "  must  be's  " 
of  the  season.  Your  scallop  will  be  none  the  worse  for 
waiting  some  hours  before,  or  after,  the  gravy  is  added, 
provided  you  keep  it  covered.  When  the  gravy  has  drawn 
all  the  substance  from  bones,  etc.,  strain  it  and  return  to 
the  saucepan  with  what  was  left  in  yesterday's  gravy-boat, 
having  first  skimmed  the  latter.  Boil  up,  thicken  with 
browned  flour  wet  up  with  cold  water ;  bring  to  another 
boil ;  pour  over  the  scallop,  saving  a  little  to  wet  the  top. 
Now  comes  your  layer  of  fine  bread-crumbs.  Wet  these 
with  the  gravy  in  a  bowl,  season  to  taste,  beat  to  a  soft 
paste  with  a  couple  of  eggs  and  spread  evenly  over  the 
scallop.  Invert  a  plate  over  the  bake-dish  and  set  in  the 
oven.  When,  at  the  end  of  half  an  hour  or  so,  the  gravy 
bubbles  up  at  the  sides,  remove  the  cover  and  brown. 
Serve  in  the  pudding-dish. 


PANNED  OYSTERS. 

A  four-course  dinner  is  hardly  in  order  in  most  house- 
holds on  Monday.  You  can,  if  you  like,  and  have  an  effi- 
cient table-waiter,  bring  on  oysters,  as  usual,  between  soup 
and  meat.  But  there  will  be  no  violation  of  the  "  unities 


SECOND    WEEK— MONDAY.  4* 

of  the  drama"  of  a  family  dinner,  if  you  send  around  >oui 
oysters,  scallop,  and  vegetables  together. 

i  quart  of  oysters. 
Some  thin  slices  of  toast. 
Butter,  salt,  and  pepper. 

Have  ready  some  "  patty  pans  " — the  more  nearly  upright 
the  sides  the  better.  Cut  stale  bread  in  rounds  to  fit  the 
bottoms  of  these.  Toast,  and  lay  a  piece  in  each.  Wet 
with  oyster  liquor  and  put  into  each  pan  as  many  oysters 
as  it  will  conveniently  hold.  Pepper  and  salt ;  put  a  bit 
of  butter  upon  each  ;  arrange  all  in  a  large  dripping-pan  ; 
invert  another  of  the  same  size  over  it,  and  bake  eight 
minutes,  or  until  the  oysters  "ruffle."  Send  hot  to  table 
in  the  pans. 

You  can  toast  the  bread  at  breakfast-time  if  you  choose. 
The  oysters  can  go  into  the  oven  when  the  soup  is  poured 
out,  and  be  in  good  season  on  the  table.  By  this  arrange- 
ment they  will  not  interfere  with  the  other  "baked  meats." 
Panned  oysters  are  always  popular,  and  there  is  no  more 
simple  manner  of  cooking  this  favorite  shell-fish. 


ROAST  POTATOES. 

Choose  large,  fair  potatoes,  wash  and  wipe,  and  bake 
until  soft  to  the  grasp.  Three-quarters  of  an  hour  should 
suffice.  Take  out,  before  the  oysters  go  in ;  wipe  off  dust 
and  ashes,  and  serve  in  a  heated  napkin.  This  will  keep 
them  hot  a  long  time,  yet  prevent  them  from."  sweating." 


TOMATO  SAUCE. 

Open  a  can  of  tomatoes  at  least  one  hour  before  it  is  to 
be  used,  and  empty  into  an  earthenware  basin,  that  no 
close  or  metallic  taste  may  linger  about  them.  Cook  in 
tin  or  porcelain.  Stew  half  an  hour,  gently ;  add  salt, 
pepper,  a  teaspoonful  of  sugar,  and  three  of  butter,  a 
handful  of  dry  bread-crumbs — or,  if  you  have  any  stewed 
corn  left  from  yesterday,  use  that  instead  of  bread.  Cook 
ten  minutes  longer,  and  turn  out. 


42  JANUARY. 

FLOATING  ISLAND. 

1  quart  of  milk. 

4  eggs,  whites  and  yolks  beaten  separately. 
4  tablespoonfuls  (great  ones)  of  sugar. 

2  teaspoonfuls    extract   of    bitter    almond   or   vanilla. 

(COLGATE'S  extracts  are  the  best  in  market,  and  do 
not  spoil  within  a  few  days  after  they  are  uncorked, 
as  the  manner  of  some  is.) 
\  cup  of  currant  jelly. 

Heat  the  milk  to  scalding,  but  not  boiling.  Beat  the 
yolks,  stir  into  them  the  sugar,  and  pour  upon  them, 
gradually  and  mixing  well,  a  cupful  of  the  hot  milk.  Re- 
turn to  the  saucepan  and  boil  until  it  begins  to  thicken. 
You  can  do  this  while  breakfast  is  cooking,  before  the 
Moloch  clothes-boiler  goes  on.  When  cool,  flavor -and 
pour  into  a  glass  dish.  Heap  upon  the  top  a  meringue 
of  the  whites  whipped  until  you  can  cut  it,  into  which 
you  have  beaten  the  jelly,  a  teaspoonful  at  a  time. 

TEA. 

"  A  comfortable  cup  of  tea  "  never  comes  amiss  to  a 
fagged  housewife,  be  it  served  at  breakfast,  luncheon,  or 
dinner.  The  best  way  to  insure  its  goodness— that  is, 
that  it  be  strong,  hot  and  fresh — is  to  have  your  own  tea- 
urn  or  kettle  on  the  table,  with  a  spirit-lamp  burning 
under  it.  Scald  the  tea-pot,  put  in  the  tea ;  cover  with 
boiling  water  ;  put  a  "  cosey  "  or  a  thick  napkin  about  it, 
and  let  it  stand  five  minutes  before  filling  with  more 
boiling  water.  Wait  a  minute  longer  and  pour  out. 


SECOND    WEEK— TUESDAY.  43 


geeonir 


Mutton  Soup  with  Tapioca. 

Salmon  Pudding.  Beefsteak. 

Potatoes  a  la  Lyonnaise.         Macaroni  with  Cheese. 

Susie's  Bread  Pudding. 

MUTTON  SOUP  WITH  TAPIOCA. 

3  Ibs.  perfectly  lean  mutton.     The  scrag  makes  good 

soup  and  costs  little.  » 

2  or  3  Ibs.  of  bones,  well  pounded. 

1  onion. 

2  turnips. 
2  carrots. 

2  stalks  of  celery. 

A  few  sprigs  of  parsley.     If  you  have  any  tomatoes 
left  from  yesterday,  add  them. 

4  tablespoonfuls  of  pearl  or  granulated  tapioca   (not 

heaping  spoonfuls). 
4  quarts  of  water. 

Put  on  the  meat,  cut  in  small  pieces,  with  the  bones, 
in  two  quarts  of  cold  water.  Heat  very  slowly,  and 
when  it  boils  pour  in  two  quarts  of  hoi  water  from  the 
kettle.  Chop  the  vegetables  ;  cover  with  cold  water.  So 
soon  as  they  begin  to  simmer,  throw  off  the  first  water, 
replenishing  with  hot,  and  stew  until  they  are  boiled  to 
pieces.  The  meat  should  cook  steadily,  never  fast,  five 
hours,  keeping  the  pot-lid  on.  Strain  into  a  great  bowl  ; 
let  it  cool  to  throw  the  .fat  to  the  surface  ;  skim  and  re- 
turn to  the  fire.  Season  with  pepper  and  salt,  boil  up, 
take  off  the  scum  ;  add  the  vegetables  with  their  liquor. 
Heat  together  ten  minutes,  strain  again,  and  bring  to  a 
slow  boil  before  the  tapioca  goes  in.  This  should  have 
been  soaked  one  hour  in  cold  water,  then  cooked  in  the 
same  within  another  vessel  of  boiling  water  until  each 
grain  is  clear.  It  is  necessary  to  stir  up  often  from  the 


44  JANUARY. 

bottom  while  cooking.     Stir  gradually  into  the  soup  until 
the  tapioca  is  dissolved. 

Send  around  grated  cheese  with  this  soup. 

SALMON  PUDDING. 
i  can  preserved  salmon. 

3  eggs* 

4  tablespoonfuls  melted  butter. 

£  cup  fine  bread-crumbs. 
Pepper,  salt,  and  minced  parsley. 

Mince  the  fish,  draining  off  the  liquor  for  the  sauce. 
Rub  in  the  butter  until  thoroughly  incorporated.  Work 
in  the  crumbs,  the  seasoning,  at  last  the  beaten  eggs. 
Put  into  a  buffered  pudding-mould,  set  in  a  dripping-pan 
full  of  hot  water.  Cover  the  mould,  and  steam  in  the 
oven,  keeping  the  water  in  the  pan  at  a  fast  boil,  filling  up 
as  it  evaporates,  for  one  hour.  Set  it  in  cold  water  one 
minute  when  you  have  taken  it  from  the  oven.  This  will 
make  it  shrink  from  the  sides  and  turn  out  easily  upon  a 
flat  dish. 

SAUCE    FOR  THE   ABOVE. 

i  cupful  of  milk  heated  to  a  boil  and  thickened  with  a 
tablespoonful  of  corn-starch,  previously  wet  up 
with  cold  water. 

The  liquor  from  the  salmon. 

i  great  spoonful  of  butter. 

i  raw  egg,  beaten  light. 

Juice  of  half  a  lemon. 

Mace  and  cayenne  pepper  to  taste. 

Put  the  egg  irito  the  thickened  milk  when  you  have 
stirred  in  the  butter  and  liquor  ;  take  from  the  fire,  season, 
and  let  it  stand  in  hot  water  three  minutes,  covered. 
Lastly,  put  in  the  lemon-juice  and  turn  out  immediately. 
Pour  it  all  over  and  about  the  pudding.  Cut  the  latter 
into  slices  when  helping  it  out. 

BEEFSTEAK. 

First  of  all,  let  me  recommend  the  plan  of  broiling  a 
steak  under,  instead  of  over  the  grate.  I  have  found  so 


SECOND    WEEK— TUESDAY.  45 

many  and  manifest  advantages  in  the  former  method  that 
I  have  had  a  gridiron  made  to  fit  beneath  my  range. 

Wipe  the  steak  dry,  and  broil  upon  a  buttered  gridiron, 
turning  frequently,  whenever  it  begins  to  drip.  When 
done,  which  should  be  in  twelve  minutes,  if  your  fire  is 
clear  and  strong,  lay  upon  a  hot  dish — a  chafing-dish  is 
best — season  with  pepper  and  salt  (not  until  then), 
and  butter  very  liberally.  Put  over  it  a  hot  cover,  and 
wait  five  minutes  before  sending  to  table,  to  draw  the 
juices  to  the  surface  and  allow  the  seasoning  to  pene- 
trate the  steak. 

POTATOES  X  LA  LYONNAISE. 

Parboil  a  dozen  potatoes  at  breakfast-time,  and  set 
aside,  when  you  have  peeled  them,  as  they  should  get 
perfectly  cold.  When  you  are  ready  to  cook  them,  heat 
some  butter,  or  good  dripping,  in  a  frying-pan  ;  fry  in  it 
one  small  onion,  chopped,  fine,  until  it  begins  to  change 
color — say  about  one  minute.  Then  put  in  the  potatoes, 
cut  into  dice,  not  too  thick  or  broad.  Stir  well  and  cook 
five  minutes,  taking  care  the  potatoes  do  not  break  to 
pieces.  They  must  not  brown.  Put  in  some  minced 
parsley  just  before  taking  them  up.  Drain  dry  by  shaking 
in  a  heated  colander.  Serve  very  hot. 

MACARONI  WITH  CHEESE. 

Cook  half  a  pound  of  pipe  macaroni,  broken  into  inch 
lengths,  in  boiling  water  until  tender.  Drain  this  off,  and 
substitute  a  cupful  of  cold  milk.  When  the  macaroni  has 
again  come  to  a  boil,  season  with  pepper  and  salt  and  stir 
in  a  great  spoonful  of  butter  ;  lastly,  two  tablespconfuls 
of  dry,  grated  cheese.  Turn  into  a  deep  dish,  strew  moie 
cheese  thickly  over  it,  and  it  is  ready  for  use. 

SUSIE'S  BREAD  PUDDING. 
i  quart  of  milk. 
4  eggs. 

3  cups  very  fine,  dry  bread-crumbs, 
i  tablespoonful  of  melted  butter. 
i  teacupful  white  sugar. 
Juice  and  half  the  grated  peel  of  a  lemon. 


46  JANUARY. 

Rub  butter  and  sugar  together.  Beat  the  yolks  of  the 
four  eggs  and  the  white  of  one  very  light  ;  mix  the  butter 
and  sugar  with  these.  Soak  the  crumbs  in  the  milk,  and 
beat  in  with  the  other  ingredients,  hard  and  fast.  Add 
the  lemon  last.  Bake  in  a  buttered  dish.  When  nearly 
done  and  fully  "  set,"  even  in  the  middle,  spread  with  a 
meringue  made  of  the  reserved  whites,  beaten  stiff  with 
a  little  sugar.  It  is  good  eaten  warm — not  really  hot — 
or  cold,  especially  if  a  little  cream  be  poured  over  each 
saucerful. 


tiftttk. 


Bean  Soup. 

Fillet  of  Veal,  Stuffed.  Baked  Corn. 

Potato  Cakes.  Canned  String-Beans. 

Baked  Apple  Dumplings. 
.      Brandy  Sauce. 

BEAN  SOUP. 

Soak  a  quart  of  dried  beans  all  night  in  soft  water. 
Throw  this  off  next  morning,  and  cover  the  beans  for  two 
hours  in  water  a  little  more  than  lukewarm.  Put  over 
the  fire  with  five  quarts  of  cold  water,  and  one  pound  of 
salt  pork.  A  -bone  of  veal  or  beef  may  be  added,  if  you 
have  it.  Boil  slowly  for  at  least  four  hours  :  shred  into 
it  a  small  onion,  four  stalks  of  celery,  pepper  —  the  pork 
may  salt  it  sufficiently  —  simmer  half  an  hour  longer,  rub 
through  a  colander  until  only  husks  and  fibres  remain,  and 
send  to  table.  Pass  sliced  lemon  with  it. 

FILLET  OF  VEAL  —  STUFFED. 

Make  ready  a  force-meat  of  bread-crumbs,  chopped 
thyme  and  parsley  ;  pepper,  salt,  and  a  pinch  of  nutmeg  \ 


SECOND    WEEK— WEDNESDAY.  47 

a  little  dripping  for  shortening ;  moisten  with  warm  water 
and  bind  with  a  raw  egg. 

If  your  butcher  has  not  "put  up"  the  fillet,  remove 
the  bone,  pin  the  meat  into  a  round  with  skewers ;  then 
bind  firmly  with  a  strip  of  muslin  passed  two  or  three 
times  about  it.  Fill  the  cavity  left  by  the  bone  with 
dressing,  and  thrust  the  same  between  the  folds  of  the 
meat,  besides  making  cuts  with  a  sharp  knife  to  receive 
more.  Tuck  in  a  strip  of  fat  pork  here  and  there.  Baste 
three  times  with  salt  and  water  while  roasting,  afterwards 
with  its  own  gravy.  At  last,  dredge  once  with  flour  and 
baste  with  butter.  Cut  the  bands,  draw  out  the  skewers 
carefully,  and  serve. 

BAKED  CORN. 

To  one  can  of  corn  allow  a  pint  of  milk  (more  if  the  corn 
be  dry),  three  eggs,  two  tablespoonfuls  of  melted  butter, 
one  of  white  sugar,  pepper  and  salt  to  taste.  Beat  the 
eggs  very  light,  rub  butter  and  sugar  together  and  stir  in 
hard  ;  next,  the  corn  and  seasoning ;  finally,  the  milk. 
Beat  hard,  and  bake  in  a  buttered  dish  for  half  an  hour, 
covered.  Then  brown  by  lifting  the  top.  Send  up  in 
the  bake-dish. 

POTATO  CAKES. 

Boil  and  mash  the  potatoes,  working  in  salt  and  butter 
and  an  egg  or  two — beaten  light.  Let  them  get  cold ; 
make  into  cakes  of  size  and  shape  to  suit  yourself;  roll 
in  raw  egg,  then  in  flour,  or  cracker-dust,  and  fry  quickly 
in  hot  dripping.  Take  each  up  as  soon  as  it  is  done,  and 
drain  with  a  wire  spoon,  before  laying  upon  a  hot  dish. 

CANNED  STRING-BEANS. 

Cook  in  their  own  liquor  half  an  hour,  or  until  very 
tender.  First,  however,  cut  them  into  neat  lengths. 
The  comeliness  of  the  dish  depends  upon  this.  When 
almost  done,  stir  in  a  tablespoon ful  of  butter,  with  salt 
and  pepper.  Simmer  ten  minutes  longer,  and  serve  by 
draining  off  the  liquid  and  heaping  the  beans  upon  a  hot 
dish,  with  a  bit  of  butter  on  the  top.  If  the  can  does  not 


4$  JANUARY. 

contain  liquor  enough  to  cover  the  beans,  add  a  little 
cold  water  in  cooking  them. 

BAKED  APPLE  DUMPLINGS. 

i  quart  prepared  flour. 

i  tablespoonful  of  butter  and  the  same  of  lard. 

i  pint  of  milk. 

i  saltspoonful  of  salt. 

Some  ripe  apples. 

-  Chop  the  shortening  into  the  flour  when  you  have  sifted 
and  salted  the  latter.  Wet  up  with  milk  and  roll  out 
quickly  in  a  sheet  less  than  half  an  inch  thick.  Cut  into 
squares  ;  lay  in  the  centre  of  each  a  tart,  juicy  apple, 
pared  and  cored.  Bring  the  corners  of  the  square  to- 
gether and  pinch  to  join  them  neatly.  Lay  in  a  baking- 
pan,  the  joined  edges  downward,  and  bake  to  a  fine 
brown.  When  done,  brush  over  with  butter  and  shut  the 
oven-door  for  a  minute  more  to  glaze  them.  Sift  powdered 
sugar  over  them,  and  eat  hot. 

These  are  more  wholesome  and  more  easily  prepared 
than  boiled  dumplings.  Eat  with  sweet  sauce. 

BRANDY  SAUCE. 

2  cups  of  powdered  sugar. 

j-  cup  of  butter. 

i  wineglass  of  brandy.     That  from  brandied  peaches — 

the  liqueur,  if  you  have  it. 
i  teaspoonful  mixed  cinnamon  and  mace. 

Warm  the  butter  slightly,  work  in  the  sugar  until  they 
form  a  rich  cream,  when  add  brandy  and  spice.  Beat 
hard  ;  shape  by  putting  into  a  mould  made  very  wet  with 
cold  water,  and  set  in  a  cool  place  to  harden.  Should  it 
not  turn  out  readily  by  shaking  gently,  d'p  for  a  second 
in  hot  water. 


SECOND    WEEK—  THURSDAY.  49 


Veal  and  Sago  Soup. 

Jugged  Rabbit.  Scalloped  Potatoes. 

Sweet  Potatoes,  Fried.       Minced  Celery  with  Egg  Dress  jng. 

Macaroni  and  Almond  Pudding. 

VEAL  AND  SAGO  SOUP. 
3  Ibs.  veal. 
\  Ib.  pearl  sago. 

3  quarts  of  water. 

4  eggs. 

i  pint  of  milk. 

Cut  the  meat  into  bits  ;  put  on  with  the  water  and  boil 
very  slowly,  with  the  pot-lid  laid  on  loosely,  four  hours, 
until  the  meat  is  in  rags.  Strain  through  coarse  net,  or  a 
wire  soup-strainer  (which  you  ought  to  possess),  season 
with  pepper  and  salt,  and  return  to  the  kettle  when  you 
have  scalded  it  out.  . 

Meanwhile,  the  sago  should  have  been  washed  and 
soaked  in  lukewarm  water,  for  an  hour.  .Stir  it  into  the 
broth  and  let  them  simmer,  stirring  often,  half  an  hour. 
Heat  the  milk  scalding  hot  in  another  vessel,  beat  the 
yolks  of  the  eggs  light,  reserving  the  whites  for  your 
pudding;  pour  gradually  over  these  a  cupful  of  the  hot 
milk,  and  stir  carefully  into  the  soup  with  all  the  milk. 
Taste,  to  see  if  it  needs  more  seasoning  ;  add  a  little 
Chopped  parsley,  if  you  like  ;  let  it  almost  boil  and  pour 
into  the  tureen.  It  should  be  about  as  thick  as  boiled 
custard.  Should  the  sago  thicken  it  too  much,  add  boil- 
\ng  water. 

A  relishful  and  wholesome  soup. 

JUGGED  RABBIT. 

i  full-grown  but  tender  rabbit  or  hare. 
£  Ib.  corned  ham. 
i  cup  of  good  gravy,  saved  from  yesterday's  roast. 


50  JANUARY. 

Dripping  for  frying. 

i  onion,  sliced. 

Juice  of  i  lemon. 

i  tablespoonful  currant  jelly. 

Parsley,  pepper  and  salt,  and  browned  flour. 
Joint  the  rabbit,  and  lay  for  an  hour  in  salted  water. 
Wipe  dry  and  fry  in  the  dripping,  with  the  onion,  until 
brown.  Put  in  the  bottom  of  a  tin  pail,  or  farina-kettle, 
a  layer  of  salt  pork  cut  into  strips  ;  upon  this  one  of 
rabbit.  Sprinkle  with  pepper  and  a  little  salt.  Scatter 
fried  onion  over  the  rabbit  and  proceed  in  this  order  un- 
til your  meat  is  used  up.  Pour  in  the  gravy ;  cover 
the  vessel,  and  set  it  in  another  of  cold  water.  Bring 
gradually  to  a  boil  and  stew  steadily  one  hour,  or  until 
tender.  Arrange  the  meat  upon  a  dish  ;  strain  the  gravy, 
thicken  with  browned  flour  wet  up  with  cold  water ;  boil 
up  once  ;  stir  in  the  jelly  and  lemon-juice,  heat  to  boiling, 
and  pour  over  the  rabbit.  If  you  have  no  gravy,  use  a 
little  butter  and  water  instead. 

SCALLOPED  POTATOES. 

3  cups  mashed  potato. 

3  tablespoonfuls  of  milk. 

3  hard-boiled  eggs. 

2  tablespoonfuls  of  butter. 

i  handful  very  dry  bread-crumbs. 

Salt. 

Work  butter,  milk,  and  salt  into  the  hot  mashed  potatoes. 
Put  a  layer  in  the  bottom  of  a  pudding-dish  well  greased ; 
cover  this  with  thin  slices  of  egg  ;  salt  and  pepper ;  an- 
other stratum  of  potato,  and  so  on,  until  the  dish  is  full. 
Strew  bread-crumbs  thickly  over  the  uppermost  layer  of 
potatoes.  Stick  bits  of  butter  over  this  and  bake,  covered, 
until  hot  throughout;  then  brown  quickly.  Send  up  in 
the  pudding-dish. 

A  simple  and  nice  side-dish. 

SWEET  POTATOES — FRIED. 

Boil,  peel,  and  when  cold,  slice  the  potatoes  neatly. 
Fry  in  good  dripping  until  they  are  of  a  light  brown 
Drain  from  the  fat  and  eat  hot. 


SECOND    WEEK— THURSDAY.  5 1 

MINCED  CELERY  WITH  EGG  DRESSING. 
Scrape  and  wash  the  celery  and  cut  into  half-inch 
lengths,  having  first  crisped  it.  in  cold  water.  Rub  the 
yolks  of  two  hard-boiled  eggs  to  a  paste  with  a  tablespoon- 
ful  of  oil  ;  add  salt,  pepper,  a  little  powdered  sugar, 
vinegar  to  make  the  mixture  liquid,  and  pour  over  the 
celery  Serve  in  a  salad-bowl  and  eat  at  once,  lest  the 
celery  should  toughen  in  the  vinegar. 

MACARONI  AND  ALMOND  PUDDING. 
J  Ib.  macaroni. 
3  pints  of  milk. 

1  cup  of  white  sugar. 

2  tablespoonfuls  of  butter. 
5  eggs. 

\  Ib.  sweet  almonds,  blanched  and  chopped. 
Rose-water  and  bitter  almond  flavoring. 
A  little  salt  and  nutmeg. 

Simmer  the  macaroni  half  an  hour  in  a  pint  of  the  milk. 
When  tender,  but  not  broken,  put  in  butter  and  salt. 
Take  the  saucepan  from  the  fire  and  turn  out  the  con- 
tents to  cool  while  you  make  a  custard  of  the  rest  of  the 
milk,  the  eggs  and  sugar.  Add  the  latter  to  the  scalding 
milk,  but  do  not  boil  the  custard.  Chop  the  almonds 
when  you  have  blanched  them,  /.  <?.,  taken  off  the  skins 
with  boiling  water.  As  you  chop,  put  in  a  few  drops  of 
rose-water  from  time  to  time,  to  prevent  oiling.  When 
the  macaroni  is  almost  cold,  mix  it  with  the  custard, 
breaking  it  as  little  as  may  be.  Season,  and  last  of  all, 
stir  in  the  chopped  almonds.  Bake  in  a  well-buttered 
pudding-di^h.  Spread  with  the  meringue  made  from  the 
whites  of  the  eggs  reserved  from  the  soup.  Eat  warm 
with  powdered  sugar  and  cinnamon. 


52  JANUARY. 


ttkek.  JTriirag. 


Fish  Chowder. 

Fricasseed  Chicken,  White.  Potatoes  a   I'ltalienne. 

Tomatoes  Stewed  with  Onion.        Cheese  Fondu. 

Sponge  Gingerbread. 
Chocolate. 


FISH  CHOWDER. 

3  Ibs.  of  cod,  cut  into  strips  an  inch  thick  and  four 
inches  long,  and  freed  from  bone  so  far  as  is  pos 
sible  without  breaking  the  fish. 

1  pint  of  oysters. 

2  large  onions  cut  into  thin  slices. 

About  £  Ib.  Boston  crackers,  split,  and  buttered  thickly. 

Pepper  and  salt. 

i  cup  of  milk. 

Parsley. 

Cover  the  bottom  of  your  soup-kettle  with  the  fish ; 
pepper  and  salt ;  strew  with  sliced  onion,  and  this  with  the 
split  crackers,  buttered  sides  down.  Follow  this  order  until 
your  ingredients  are  all  in  the  pot,  and  cover  them  with 
cold  water.  Stew  gently  for  an  hour,  keeping  the  water 
at  the  original  level  by  replenishing  from  the  tea-kettle. 
By  this  time  the  fish  should  be  thoroughly  done,  if  it  has 
cooked  steadily.  Take  it  up  with  a  perforated  skimmer, 
and  cover  in  the  tureen  to  keep  hot,  while  you  strain  the 
chowder  to  get  out  the  bones,  returning  the  crackers  with 
the  liquor  to  the  soup-kettle,  when  you  have  rinsed  it  out. 
Thicken  with  two  teaspoonfuls  of  corn-starch  wet  up 
in  a  cup  of  milk,  and  when  this  has  boiled,  add  the  oys- 
ters, cut  small,  two  great  spoonfuls  of  butter,  and  a  little 
chopped  parsley.  Stew  for  three  minutes,  pour  slowly 
over  the  fish  in  the  tureen.  Send  sliced  lemon  around  with 
it. 

This  is  a  most  palatable  chowder  when  properly  pre- 
pared. You  can  use  fewer  crackers,  if  von  Dislike  a  thick 
soup. 


SECOND    WEEK— FRIDAY.  53 

FRICASSEED  CHICKEN — WHITE. 
One  pair  of  full-grown  fowls. 
\  Ib.  salt  pork  cut  into  strips. 
2  eggs. 

1  cupful  of  milk. 

2  tablespoonfuls  of  flour  and  the  same  of  butter, 
i  onion. 

Parsley,  pepper  and  salt. 

Joint  the  fowls  neatly,. and  cut  the  back,  neck,  and 
breast  apart  from  each  other,  the  latter  into  two  pieces. 
Lay  them  in  salt  water  for  half  an  hour.  Put^  them  into 
a  pot  with  enough  cold  water  to  cover  them,  and  the 
pork  cut  into  thin  strips.  Cover  and  heat  very  slow>y. 
Stew  constantly,  but  never  fast,  for  one  hour  after  it 
comes  to  a  boil,  or  until  the  chickens  are  tender.  The 
time  will  depend  upon  their  age.  If  they  are  tough,  put 
them  on  early  and  cook  all  the  more  slowly.  Add  now 
the  onion,  parsley,  and  pepper,  with  salt,  if  needed. 
Heat  again,  and  stir  in  the  flour  wet  up  in  the  cup  of 
milk.  Beat  the  egg's  and  pour  upon  them  a  cupful  of 
hot  gravy ;  mix  well,  and  put  back  into  the  soup  with  the 
butter.  Just  as  the  stew  begins  to  simmer  again,  remove 
from  the  fire.  Take  out  and  pile  the  chicken  upoi*  a 
dish  ;  then  pour  the  gravy  over  all. 

POTATOES  A  L'ITALIENNE. 

Instead  of  mashing  the  potatoes  with  a  beetle  or  spoon, 
whip  them  up  light  with  a  silver  fork.  When  they  are 
fine  and  mealy,  beat  in  a  few  spoonfuls  of  milk,  a  table- 
spoonful  of  butter,  the  yolks  of  two  eggs,  pepper  and  salt. 
Whip  into  a  creamy  heap  before  adding,  with  a  few  Dex- 
terous strokes,  the  stiffly-frothed  whites.  Pile  roughly  up 
on  a  buttered  pie-dish ;  brown  quickly  in  the  oven,  and 
transfer,  with  the  help  of  a  cake-turner,  to  a  flat  dish. 

Make  a  rather  too  abundant  dish,  according  to  this  re- 
ceipt, as  the  residue  will  be  found  useful  in  to-morrow's 
bill  of  fare. 

TOMATOES  STEWED  WITH  ONION. 
Stew  in  the  usual  manner,  adding  a  small  onion  minced 
fine.     When  they  have  cooked  half  an  hour,  season  with 


54  JANUARY. 

pepper,  salt,  a  little  sugar,  and  a  good  spoonful  of  butter, 
Simmer  ten  minutes  more,  uncovered,  and  turn  out. 

CHEESE  FONDU.  <* 

1  cup  of  bread-crumbs,  dry  and  fine. 

2  scant  cups  of  fresh  milk. 

•J-  Ib.  dry,  rich  cheese,  grated. 

3  eggs,  whipped  light. 

i  tablespoonful  of  melted  butter. 
Pepper  and  salt. 

A.  pinch  of  soda,  dissolved  in  hot  water. 
Soak  the  crumbs  in  the  milk ;  beat  in  the  eggs,  the  but- 
ter, seasoning — lastly,  the  cheese.     Pour  into  a  neat  pud- 
ding-dish, strew  dry  bread-crumbs  over  the  top,  and  bake 
in  a  quick  oven  until  delicately  browned.     Serve  in  the 
pudding-dish,  and  at  once,  as  it  falls  in  cooling. 
Very  good ! 

SPONGE  GINGERBREAD. 

5  cups  of  flour,  dried  and  sifted.     Measure  after  sifting. 

1  cup  of  molasses. 

2  tablespoonfuls  of  butter. 
i  cup  of  sugar. 

1  rather  larger  cup  of  sour,  or  buttermilk. 

2  teaspoonfuls  of  saleratus  (not  soda),  dissolved  in  hot 

water. 

2  teaspoonfuls  ginger. 

i  teaspoonful  of  cinnamon. 

Mix  molasses,  sugar,  butter,  and  spice  together.  Warm 
slightly,  and  beat  hard  for  five  minutes.  Add  the  milk, 
then  the  soda,  lastly  the  flour.  Beat  three  minutes,  and 
bake  in  a  broad,  shallow  pan.  Take  heed  that  it  does  not 
burn.  Eat  warm. 

CHOCOLATE. 

6  tablespoonfuls  of  chocolate  to  each  pint  of  boiling 

water. 

As  much  milk  as  you  have  chocolate. 
Sweeten  to  taste. 

Rub  the  chocolate  smooth  in  a  little  cold  water,  and 
stir  into  the  hot.  Boil  twenty  minutes ;  put  in  the  milk, 


SECOND    WEEK— SATURDAY.  5$ 

and  boil  five  minutes  more,  stirring  often.  Sweeten  a/ 
pleasure,  while  boiling,  or  in  the  cups.  Send  around  with 
the  warm  gingerbread  and  some  slices  of  mild  cheese. 
You  will  not  regret  not  having  prepared  a  more  pretentious 
dessert. 


Seccmb  iDeek. 


Clear  Gravy  Soup. 
Oyster  Salad.  Calf's  Liver  a  la  Mode. 

Salsify  Fritters.  Ftetatoes  a  la  Duchesse. 


Corn-meal  Fruit  Pudding. 

CLEAR  GRAVY  SOUP. 

5  Ibs.  lean  beef,  the  coarser  parts,  of  course. 
Some  bones. 

2  slices  of  lean  corned  ham. 
2  carrots. 
2  turnips. 

6  stalks  of  celery. 

J  package  Coxe's  gelatine. 

Pepper  and  salt. 

A  bunch  of  sweet  herbs. 

Dripping. 

5  quarts  of  cold  water. 

Cut  the  meat  into  dice  and  slice  the  onions.  Fry  the 
latter  brown  in  some  good  dripping.  Take  them  out,  and 
fry  the  meat  in  the  same  fat,  turning  often,  until  it  has  a 
thick  brown  coat.  Put  it,  drained  from  the  fat,  into  the 
soup-kettle,  with  two  quarts  of  cold  water,  and  set  where 
it  will  come  to  a  boil  in  about  an  hour.  The  bones  should 
also  be  fried,  and  put  into  the  pot  with  the  meat.  When 
these  fairly  boil,  skim,  add  three  quarts  of  cold  water,  and 
stew  gently  four  hours.  If  you  dine  early,  the  soup  should 
go  on  before  breakfast.  Put  herbs  and  vegetables,  in- 
cluding the  fried  onions,  all  chopped  up,  into  a  saucepan, 


56  JANUARY. 

with  enough  cold  water  to  cover  them,  and  boil  to  pieces. 
Strain  the  soup  half  an  hour  before  dinner ;  season,  re- 
turn to  the  pot ;  boil  and  skim.  Strain  the  vegetable 
liquor  into  it,  without  squeezing  or  rubbing.  Boil  up 
once  more,  skim  well,  and  put  in  the  gelatine,  which 
should  have  soaked  one  hour  in  a  little  cold  water.  Sim- 
mer five  minutes  and  pour  out. 

The  soup  should  be  of  a  clear,  light  brown.  Should  the 
color  not  suit  you,  burn  a  tablespoonful  of  sugar  in  a  tin 
cup,  add  three  or  four  spoonfuls  of  boiling  water,  stir  until 
you  get  a  deep  color,  and  turn  off  the  water  into  the  soup. 
It  will  not  injure  the  flavor. 

Please  never  lose  sight  of  the  cardinal  principle  that  all 
the  essence,  strength,«and  taste  should  be  extracted  from 
meat,  vegetables,  etc.,  in  soup-making,  and  that  the  soup 
which  boils  fast  is  lost.  Take  plenty  of  time,  and  cast  an 
eye  into  the  kitchen  from  hour  to  hour  until  you  have  edu- 
cated your  cook  up  to  a  glimmering  appreciation  of  this 
law  of  enlightened  cookery. 

OYSTER  SALAD. 

i  quart  of  oysters,  cut,  not  chopped,  into  small  piece:.. 

i  bunch  of  celery,  also  cut  small. 

i  tablespoonful  best  oil. 

i  small  spoonful  of  salt,  and  the  same  of  pepper,  like- 
wise of  mustard  (made). 

•J  cup  cider  vinegar. 

Saltspoonful  of  powdered  sugar. 

Drain  the  liquor  from  the  oysters  and  cut  them  up. 
Add  the  minced  celery.  Prepare  the  seasoning,  putting  in 
the  vinegar  last,  and  pour  the  mixture  over  the  celery  and 
oysters.  Toss  up  well  with  a  silver  fork.  Do  this,  just 
before  dinner,  as  the  salad  will  be  injured  by  lying  long  in 
the  dressing. 

CALF'S  LIVER  A  LA  MODE. 

1  calf  s  liver. 

£  Ib.  fat  salt  pork. 

2  tablespoonfuls  of  butter,  or  dripping. 
2  small  onions. 

i  tablespoonful  chopped  parsley  and  marjoram. 


SECOND    WEEK -SATURDAY.  57 

2  tablespoonfuls  of  vinegar. 

i  teaspoonful  mixed  cloves,  mace,  and  allspice. 

i  tablespoonful  Worcestershire  sauce. 

Pepper  and  salt  to  taste. 

Wash  the  liver  thoroughly,  and  soak  half  an  hour  in 
salted  water.  Wipe,  make  incisions  about  an  inch  apart, 
and  lard  with  strips  of  pork,  projecting  slightly  on  each 
side.  Fry  the  onions  and  herbs  in  the  dripping.  Take 
them  out,  put  in  the  liver,  and  fry  both  sides  to  a  light 
brown.  Turn  all  into  a  saucepan,  with  the  vinegar  and 
water  to  cover  the  liver — barely.  Cover  closely,  and  stew 
gently  an  hour  and  a  half.  Lay  the  liver  on  a  hot  dish,  strain 
the  gravy,  return  to  the  fire,  thicken  with  a  tablespoonful 
of  browned  flour,  put  in  the  sauce  and  spice ;  boil  up  and 
pour  some  of  it  over  the  liver,  the  rest  into  a  gravy-boat. 
What  is  left  from  dinner  will  be  nice  for  luncheon  or  tea, 
cut  horizontally  in  thin  slices. 

SALSIFY  FRITTERS. 

1  bunch  salsify. 

2  eggs. 

•£•  cup  milk. 

Flour  for  thin  batter. 

Lard,  or  dripping. 

Salt  to  taste. 

Scrape  and  grate  the  roots,  and  stir  into  a  batter  made 
of  the  beaten  eggs,  the  milk,  and  flour.  Grate  the  salsify 
directly  into  this,  that  it  may  not  blacken  by  exposure  to 
the  air.  Salt,  and  drop  a  spoonful  into  the  boiling  fat  to 
see  if  it  is  of  the  right  consistency.  As  fast  as  you  fry  the 
fritters,  throw  into  a  hot  colander  to  drain.  One  great 
spoonful  of  batter  should  make  a  fritter. 

POTATOES  A  LA  DUCHESSE. 

Cut  the  remnants  of  yesterday's  potatoes  a  I  Italienne 
into  rounds  with  a  cake-cutter,  dipped  in  cold  water.  Set 
like  biscuits,  but  not  so  near  as  to  touch  one  another,  in 
a  greased  pan,  and  bake  quickly,  brushing  top  and  sides 
with  beaten  egg  when  they  begin  to  brown.  Serve  upon 
a  heated  napkin  folded  flat,  on  a  platter. 
3* 


5  JANUARY. 

CORN-MEAL  FRUIT  PUDDING. 
i  heaping  cup  white  Indian  meal. 

3  pints  of  milk. 
i  cup  of  flour. 

4  beaten  eggs. 

1  cup  of  white  sugar. 

2  tablespoonfuls  of  melted  butter. 

•J-  Ib.  of  raisins,  seeded  and  cut  in  two. 

i  teaspoonful  of  salt,  and  same  of  mixed  mace  and  cin- 
namon. 

i  teaspoonful  of  soda,  and  two  teaspoonfuls  of  cream 
of  tartar,  sifted  twice  with  the  flour. 

Scald  a  pint  of  milk  and  wet  up  the  meal  with  it,  stirring 
well.  While  it  is  cooling,  add  the  flour,  wet  into  batter 
with  a  pint  of  cold  milk.  Heat  the  remaining  pint,  and 
when  scalding,  add  sugar  and  eggs.  Beat  this  gradually, 
hard  and  long,  into  the  cooled  paste.  When  well  mixed, 
put  in  butter,  spice,  and  the  fruit  dredged  with  flour. 
Beat  fast  and  deep  for  two  minutes.  Bake  in  a  buttered 
dish,  in  a  tolerably  brisk  oven.  Cover  with  paper  as  it 
brow  as.  It  ought  to  be  done  in  three-quarters  of  an  hour. 
Eat  Uot,  with  butter  and  sugar. 


®l)u*j&  ftjttk.  Stmtrag. 

Tomato  Soup. 
Roast  Beef,  with  Yorkshire  Pudding, 

Macaroni  al  Napolitano. 

Potatoes  au  naturel.     French  Beans,  Saute. 
Apple  Sauce.  Made  Mustard. 

Narcissus  Blanc-mange. 
Coffee. 


TOMATO  SOUP. 

Stew  one  can  of  tomatoes  half  an  hour  ;  strain  and  rub 
through   a  colander   iwto  the  soup  left  from   yesterday. 


THIRD   WEEK— SUNDAY.  59 

Heat   to  a  slow  boil,  and  simmer  together  ten  minutes 
before  serving. 

ROAST  BEEF,  WITH  YORKSHIRE  PUDDING. 
Have  your  meat  ready  for  roasting  on  Saturday,  always 
Roast  upon  a  grating  or  several  clean  sticks  (not  pine)  laid 
over  the  dripping-pan.   Dash  a  cup  of  boiling  water  over  the 
beef  when  it  goes  into  the  oven  ;  baste  often,  and  see  that 
the  fat  does  not  scorch.     About  three-quarters  of  an  hour 
before  it  is  done,  mix  the  pudding. 

YORKSHIRE  PUDDING. 

1  pint  of  milk. 

4  eggs,  whites  and  yolks  beaten  separately. 

2  cups  of  flour — prepared  flour  is  best, 
i  teaspoonful  of  salt. 

Use  less  flour  if  the  batter  grows  too.  stiff.  Mix 
quickly ;  pour  off  the  fat  from  the  top  of  the  gravy  in  the 
dripping-pan,  leaving  just  enough  to  prevent  the  pudding 
from  sticking  to  the  bottom.  Pour  in  the  batter  and  con- 
tinue to  roast  the  beef,  letting  the  dripping  fall  upon  the 
pudding  below.  The  oven  should  be  brisk  by  this  time. 
Baste  the  meat  with  the  gravy  you  have  taken  out  to  make 
room  for  the  batter. 

In  serving,  cut  the  pudding  into  squares  and  lay  about 
the  meat  in  the  dish.  It  is  very  delicious. 

MACARONI  AL  NAPOLITANO. 
\  Ib.  of  macaroni.  < 

2  nice  sweetbreads. 

1  small  onion,  minced. 
Parsley,  pepper,  and  salt. 

2  tablespoonfuls  of  butter. 

Wash  the  sweetbreads  ;  lay  in  salted  water  fifteen  min- 
utes, and  stew  with  the  onion,  in  a  pint  of  cold  water,  a 
little  salt,  until  done,  as  may  be  seen  by  cutting  into  the 
thickest  part.  Wash  the  macaroni  when  you  have  broken 
it  into  small  bits,  and  cook  gently  until  tender,  but  not  to 
breaking,  in  the  hot  broth  from  which  you  have  taken  the 
sweetbreads  and  strained  the  onion.  Stew  in  a  farina 


6O  JANUARY. 

kettle  or  tin  saucepan  set  in  hot  water.  Chop  the  sweet- 
breads ;  stir  the  butter  into  the  macaroni,  which  should 
have  absorbed  all  the  broth ;  then  the  minced  sweet- 
breads. Season  with  parsley,  pepper,  and  salt ;  cover 
closely  and  leave  in  the  hot  water,  but  not  over  the  fire, 
five  minutes  before  turning  into  a  deep  dish. 

POTATOES  AU  NATUREL 

Are,  with  all  their  high-sounding  name,  only  the  homely 
vegetables  boiled  in  their  skins.  Put  on  in  cold  water, 
bring  to  a  slow  boil,  and  increase  the  heat  until  a  fork  will 
pierce  the  largest.  Throw  in  salt ;  turn  off  every  drop  of 
the  water ;  set  back  on  the  range,  without  the  cover,  for 
two  minutes  to  dry,  peel,  and  send  to  table  in  a  napkin. 

FRENCH  BEANS,  SAUTE. 

Open  a  can  of  French  or  "string"  beans;  cut  into 
inch  lengths  and  boil  in  the  can  liquor,  adding  a  little  cold 
water,  if  needed,  for  twenty  minutes.  Drain,  return  to 
the  saucepan  with  two  tablespoonfuls  of  butter  and  a  little 
salt  and  pepper.  Toss  constantly  with  a  fork  until  they 
are  hissing  hot,  but  not  until  they  scorch.  Serve  in  a  hot 
vegetable  dish. 

APPLE  SAUCE. 

Pare,  core,  and  slice  tart  apples,  and  stew  in  water 

enough  to  cover  them  until  they  break  to  pieces.     Beat 

to  a  pulp  with  a  good  lump  of  butter  and  plenty  of  sugar. 

*Eat  cold.     Make  enough  for  several  meals,  as  it  will  keep 

a  week  at  this  season. 

MADE  MUSTARD. 
4  tablespoonfuls  English  mustard. 
2  teaspoonfuls  of  salt. 

The  same  quantity  of  salad  oil  and  white  sugar, 
i  teaspoonful  of  pepper. 
Vinegar  to  make  a  smooth  paste — that  from  celery,  or 

onion  pickle,  if  you  have  it. 
Rub  mustard,  oil,  sugar,  pepper,  and  salt  together  \  wet, 


THIRD    WEEK— SUNDAY.  6 1 

by  degrees,  with  vinegar,  beating  very  hard  at  the  last, 
when  the  proper  consistency  has  been  gained. 

This  is  far  superior  to  mustard  as  usually  mixed  for  the 
table. 

NARCISSUS  BLANC-MANGE. 

i  quart  of  milk. 

1  package  of  Cooper's  gelatine,  soaked  in  two  cups  of 

cold  water. 
Yolks  of  4  eggs,  beaten  light. 

2  cups  of  white  sugar. 

Vanilla  and  rose-water  for  flavoring. 
Less  than  2  cups  of  rich  cream. 

Heat  the  milk  to  scalding  ;  stir  in  gelatine  and  sugar. 
When  these  are  dissolved,  take  out  a  cupful  and  pour,  by 
degrees,  over  the  beaten  yolks.  Return  to  the  saucepan 
and  stir  together  over  the  fire  for  two  minutes  after  the 
boiling  point  is  reached.  Take  from  the  range,  flavor 
with  rose-water,  and  pour  into  a  mould  with  a  cylinder  in 
the  centre,  previously  wet  with  cold  water.  Next  day, 
turn  cut  upon  a  dish  with  a  broad  bottom,  and  fill  the 
hollow  in  the  middle  with  the  cream,  whipped  light  with  a 
little  powdered  sugar  and  flavored  with  vanilla.  Pile 
more  whipped  cream  about  the  base. 

Send  your  coffee  around  after  the  blanc-mange  has  been 
eaten.  A  spoonful  of  whipped  cream,  without  the  vanilla, 
will  give  a  touch  of  elegance  to  the  beverage.  Let  this 
happy  thought  come  to  you  while  you  are  preparing  the 
cream,  and  before  the  flavoring  goes  in. 


62  JANUARY. 

JHontraj). 


Variety  Soup. 
Beef  Pudding.  Scored  Potatoes. 

Canned  Peas.  Mixed  Pickles. 

Apple  Meringue. 
Crackers  and  Cheese. 


VARIETY  SOUP. 

Chop  a  quarter  of  a  small  cabbage,  a  turnip,  and  some 
sweet  herbs ;  cover  with  cold  water,  and  heat  to  boiling. 
Throw  off  the  first  water,  and  add  a  quart  more  of  cold. 
Put  in  the  roast-beef  bones,  after  you  have  cut  off  the 
meat,  with  a  slice  or  two,  or  bone,  of  ham.  Stew  all  two 
hours  at  the  back  of  the  range.  Half  an  hour  before  dinner, 
warm  up  what  was  left  from  Sunday's  soup.  Strain  the 
hot  liquor  in  which  your  cabbage,  etc..  have  boiled,  into 
this.  Pick  out  bits  of  bones  and  meat  from  the  colander, 
mashing  the  vegetables  as  little  as  possible ;  put  these 
into  the  soup,  with  any  macaroni  or  beans  you  may  have 
left  over ;  season  to  your  liking ;  simmer  for  ten  minutes  ; 
thicken  with  a  tablespoonful  of  corn-starch,  and  pour  out. 
This  will  not  be  a  "show-soup,"  but  it  will  be  savory 
and  nutritious. 

BEEF  PUDDING. 

i  pint  of  milk. 

3  eggs. 

A  cupful  of  prepared  flour. 

A  little  salt. 

i  tablespoonful  of  melted  butter. 

Cut  the  meat  from  yesterday's  roast  into  neat  pieces  ; 
lay  them  in  the  bottom  of  a  buttered  pudding-dish,  season 
well,  and  pour  a  few  spoonfuls  of  cold  gravy  over  them, 
letting  it  soak  into  the  meat  while  you  prepare  a  batter 
according  to  the  above  directions,  taking  care  not  to  get 
it  too  stiff.  Pour  over  the  meat  and  bake  in  a  quick  oven, 
Eat  hot. 


THIRD    WEEK— TUESDAY.  63 

SCORED  POTATOES. 

Mash  in  the  usual  way,  mixing  rather  soft ;  heap  and 
/ound  upon  a  greased  pie-plate  ;  score  deeply  in  triangles 
with  the  back  of  a  carving  or  butcher's  knife  ;  brown  in 
the  oven,  and  slip  carefully  to  another  dish. 

CANNED  PEAS. 

Open  a  can  of  peas  an  hour  before  cooking  them,  that 
there  may  be  no  musty,  airless  taste  about  them,  and  turn 
into  a  bowl.  When  ready  for  them  put  on  in  a  farina- 
kettle — or  one  saucepan  within  another — of  hot  water. 
If  dry,  add  cold  water  to  cover  them,  and  stew  about 
twenty-five  minutes.  Drain,  stir  in  a  generous  lump  of 
butter ;  pepper  and  salt. 

APPLE  MERINGUE. 

Butter  a  neat  pudding-dish,  and  nearly  fill  it  with  apple 
sauce.  Cover  and  leave  in  the  oven  until  it  is  smoking 
hot.  Draw  to  the  oven  door  and  spread  with  a  meringue 
made  of  the  whites  of  three  eggs,  whipped  stiff  with  a  little 
powdered  sugar.  (Your  pudding  will  be  much  nicer,  by 
the  way,  if  you  have  beaten  the  yolks  into  the  stewed 
apple  before  putting  it  into  the  dish.)  Shut  the  oven 
door  long  enough  to  brown  the  meringue  very  lightly. 
Eat  nearly  or  quite  cold,  with  sugar  and  cream. 

Send  around  crackers  and  cheese  as  an  accompaniment. 


®l)tvb  fttek. 


Celery  Soup. 

Veal  Cutlets  with  Ham.          Cauliflower  with  Cream  Saucd 
Stewed  Potatoes.  ,  Mixed  Pickles. 

Jam  Pudding. 
Tea,  and  Albert  Biscuits. 

CELERY  SOUP. 

3  Ibs.  of  veal,  and  some  bones  of  the  same. 
2  onions. 


64  JANUARY. 

2  bunches  of  celery,  using  the  white  parts  only. 

3  quarts  of  cold  water. 

1  pint  of  fresh  milk. 

2  dessertspoonfuls  of  corn-starch. 
Pepper  and  salt. 

2  tablespoonfuls  of  butter. 

Some  fried  bread. 

Cut  the  veal  up  small,  crack  the  bones,  and  put  on  in 
cold  water.  Boil  slowly  four  hours,  replenishing  with 
boiling  water  should  the  broth  sink  to  less  than  two- 
thirds  of  the  original  quantity.  Strain,  pressing  all  the 
strength  out  of  the  meat.  Cut  the  celery  into  bits,  and 
stew  in  the  broth,  with  the  minced  onions,  until  so  soft 
that  you  can  rub  through  a  colander.  Strain  a  second 
time,  and  return  the  soup,  with  the  pulped  celery,  to  the 
fire.  Season,  and  thicken  with  the  corn-starch  wet  up  in 
the  pint  of  milk.  Stir  until  it  boils,  and  lastly,  put  in, 
carefully,  the  butter,  after  which  take  from  the  range. 
Have  ready  a  double  handful  of  fried  bread  in  the  tureen, 
and  pour  the  soup  upon  it. 

VEAL  CUTLETS  AND  HAM. 

2  Ibs.  of  veal  cutlets,  neatly  trimmed,  and  the  same  of 
sliced  ham. 

Yolks  of  2  eggs.  • 

Bread-  or  cracker-crumbs. 

Dripping  for  frying. 

Divide  each  cutlet  into  pieces  about  two  inches  wide  by 
three  inches  long,  and  cut  the  ham  into  slices  of  corre- 
sponding size.  Dip  in  the  egg,  then  roll  in  the  bread- 
crumbs, and  fry — the  ham  first,  afterwards  the  veal,  until 
nicely  browned  on  both  sides.  Sprinkle  salt  upon  the 
veal  cutlets.  Arrange  upon  the  dish  in  alternate  slices 
of  veal  and  ham,  overlapping  one  another.  Anoint  the 
ham  with  butter  mixed  with  a  little  mustard ;  the  veal 
with  butter  melted  up  with  a  spoonful  of  tart  jelly. 

CAULIFLOWER  WITH  CREAM  SAUCE. 
Boil   your    cauliflower,    when  you  have    washed    and 
trimmed   it,  and   tied   it   up   in    coarse  net  or  taiietan. 


THIRD    WEEK—  TUESDA  Y.  6$ 

Cook  in  boiling  water  slightly  salted,  keeping  the  stalk 
end  uppermost.  Prepare,  in  another  saucepan,  the  dress- 
ing, by  adding  to  a  cup  of  scalding  milk  a  tablespoonful 
of  corn-starch  wet  up  with  cold  water,  two  tablespoonfuls 
of  butter,  pepper  and  salt  at  discretion.  Drain,  the  cauli- 
flower, remove  the  net,  put  into  a  deep  dish,  the  flower 
up,  and  drench  with  the  boiling  sauce. 

STEWED   POTATOES. 

Cut  into  slices,  cook  until  tender,  but  not  to  breaking, 
in  hot  water.  Turn  half  of  this  off  and  replace  by  as 
much  milk,  in  which  some  slices  of  onion  have  been 
boiled  and  strained  out.  Add  pepper  and  salt,  a  good 
lump  of  butter  rolled  in  flour,  and  some  chopped  parsley. 
Simmer  three  minutes,  and  turn  into  a  vegetable  dish. 

MIXED  PICKLES, 
Home-made  or  bought,  should  be  passed  with  the  cutlets. 

JAM  PUDDING. 

3  cups  of  milk. 

4  eggs. 

f  of  a  cup  of  sugar. 

Bread  and  butter. 

Sweet  jam — berry,  peach,  or  quince. 
Spread  slices  of  stale  bread  with  butter,  then  with  jam. 
Fit  them  closely  into  a  buttered  pudding-dish  until  it  is 
two-thirds  full.  Make  a  custard  by  adding  the  beaten 
eggs  and  sugar  to  the  scalding  milk,  but  do  not  let  them 
boil.  Lay  a  heavy  saucer  upon  the  bread  and  butter  to 
prevent  floating,  and  moisten  gradually  with  the  hot  cus- 
tard. Let  all  soak  for  f.fteen  minutes  before  the  dish 
goes  into  the  oven.  When  it  is  hot  throughout,  take  off 
the  saucer,  that  the  pudding  may  brown  equally.  Eat 
cold. 

TEA,   AND  ALBERT  BISCUITS 
May  follow  the  pudding. 


66  JANUARY. 


Sheep's-head  Soup. 

Roast  Hare,  with  Currant  Jelly.        Macaroni,  with  Ham. 
Stuffed  Potatoes.  Turnips. 

Fig  Pudding. 


SHEEP'S-HEAD  SOUP. 

Get  your  butcher  to  clean  a  sheep's  head  with  the  skin 
on,  as  he  would  a  calfs  head  for  soup.  Let  him  also 
split  it  in  half  that  you  may  get  at  the  brains.-  Take 
them  out,  with  the  tongue,  and  set  aside.  Break  the  bone 
of  the  head,  wash  it  well  in  several  waters,  and  soak  for  half 
an  hour  in  salted  water.  Cover  it  with  fresh  water,  and 
heat  gradually  to  a  boil.  Drain  off  the  water,  and  thus 
remove  any  peculiar  odor  from  the  wool  or  other  causes, 
and  add  four  quarts  of  cold  water,  with  two  turnips,  two 
roots  of  salsify,  two  carrots,  two  stalks  of  celery,  and  a 
bunch  of  sweet  herbs,  all  chopped  .fine.  Boil  slowly  four 
hours.  Strain  the  soup  into  a  bowl,  pressing  all  the 
nourishment  out  of  the  meat,  and  let  it  stand  in  a  cool 
place  until  the  fat  rises  thickly  to  the  surface  to  be  taken 
off.  The  vegetables  should  be  soft  enough  to  pass  freely 
through  a  fine  colander,  or  coarse  strainer,  when  rubbed. 
While  the  soup  cools,  prepare  the  force-meat  balls.  The 
tongue  and  brains  should  have  been  cooked  and  chopped 
up,  then  rubbed  to  a  paste  together  and  mixed  with  an 
CvUial  quantity  of  bread-crumbs,  salt,  pepper,  and  parsley, 
bound  with  a  raw  egg,  and  rolled  into  small  balls,  dipped 
in  flour.  Set  them,  not  so  near  as  to  touch  one  another, 
in  a  tin  plate  or  dripping-pan,  and  put  in  a  quick  oven 
until  a  crust  is  formed  upon  the  top,  when  they  must  be 
allowed  to  cool.  Return  the  skimmed  broth  to  the  fire  ; 
season ;  boil  up  once  ;  take  off  the  scum,  and  add  a 
cup  of  milk  in  which  you  have  stirred  a  tablespoonful 
of  corn-starch.  Simmer,  stirring  all  the  while,  for  two 
minutes  after  it  boils.  Put  the  force-meat  "balls  into  the 


THIRD    WEEK— WEDNESDAY.  6? 

tureen  and  pour  the  soup  gently  over  them  so  as  not  to 
break  them. 

This  is  a  good  and  cheap  soup,  and  deserves  to  be 
better  known. 

ROAST  HARE. 

Have  the  hare  skinned  and  well  cleaned.  Cooks  are 
often  careless  about  the  latter  duty.  Stuff,  as  you  would 
a  fowl,  with  a  force-meat  of  bread-crumbs,  chopped  fat 
pork,  a  little  sweet  marjoram,  onion,  pepper,  and  salt, 
just  moistened  withjiot  water.  Sew  up  the  hare  with  fine 
cotton  ;  tie  the  legs  close  to  the  body  in  a  kneeling  posi- 
tion. The  English  cook  it  with  the  head  on,  but  we  take  it 
off  as  more  seemly  in  our  eyes.  Lay  in  the  dripping-pan, 
back  uppermost ;  pour  two  cups  of  boiling  water  over  it ; 
cover  with  another  pan  and  bake,  closely  covered,  except 
when  you  baste  it  with  butter  and  water,  for  three-quar- 
ters of  an  hour.  Uncover,  baste  freely  with  the  gravy 
until  nicely  browned  :  dredge  with  flour  and  anoint  with 
butter  until  a  fine  froth  appears  on  the  surface.  Take  up 
the  hare,  put  on  a  hot  dish,  and  keep  covered  while  you 
make'  the  gravy.  Strain,  and  skim  that  left  in  the  pan  ; 
season,  thicken  with  browned  flour,  stir  in  a  good  spoon- 
ful of  currant-jelly,  and  some  chopped  parsley;  boil  up; 
pour  a  few  spoonfuls  of  it  over  the  hare  ;  serve  the  rest 
in  a  gravy-boat.  Clip,  instead  of  tearing  hard  at  the  cot- 
ton threads.  Send  currant-jelly  around  with  it. 

MACARONI  AND  HAM. 

Break  the  macaroni  into  inch  lengths,  and  stew  ten 
minutes  in  boiling  water.  Meanwhile,  cut  two  slices  of 
corned  (not  smoked)  ham  into  dice,  wash  well  and  put  on 
to  boil  in  a  cup  of  cold  water.  Drain  the  macaroni,  and 
when  the  ham  has  cooked  (or  ten  minutes  after  coming  to 
a  boil,  pour  it,  with  the  liquor,  over  the  macaroni.  Sea- 
son with  pepper,  simmer  in  a  closed  farina-kettle  for  fif- 
teen minutes ;  add  a  little  chopped  parsley,  covei,  and 
let  it  stand  a  minute  more,  and  serve  in  a  deep  dish.  The 
fatter  the  ham  the  better  for  this  dish.  Always  pass  grated 
cheese  with  stewed  macaroni. 


68  JANUARY. 

STUFFEJO  POTATOES. 

Wash  and  wipe  large,  fair  potatoes,  and  bake  soft. 
Cut  a  round  piece  from  the  top  of  each,  and  carefully  pre- 
serve it.  Scrape  out  the  inside  with  a  spoon  without 
breaking  the  skin,  and  set  aside  the  empty  cases  with  the 
covers.  Mash  the  potato  which  you  have  taken  out, 
smoothly,  working  into  it  butter,  a  raw  egg,  a  little  cream, 
pepper,  and  salt.  When  soft,  heat  in  a  saucepan  set  over 
the  fire  in  boiling  water.  Stir  until  smoking  hot,  fill  the 
skins  with  the  mixture,  put  on  the  caps,  set  in  the  oven 
for  three  minutes,  and  send  to  table  wrapped  in  a  heated 
napkin. 

TURNIPS. 

Boil,  sliced  or  quartered,  until  soft  all  through  ;  drain 
well  and  mash  in  a  colander  with  a  wooden  spoon  or 
beetle,  very  quickly,  lest  they  should  cool.  Cold  turnips 
are  detestable.  Work  in  a  little  salt  and  a  good  lump  of 
butter ;  serve  in  a  hot  dish,  smoothly  rounded  on  top, 
with  a  pat  of  pepper  here  and  there. 


FIG  PUDDING. 

•J-  Ib.  good  dried  figs,  washed,  wiped,  and  minced. 

2  cups  fine,  dry  bread-crumbs. 

3  eggs- 

•j-  cup  beef  suet,  powdered. 
2  scant  cups  of  milk. 
•J-  cup  of  white  sugar. 
A  little  salt. 

A  pinch  of  soda,  dissolved  in  hot  water  and  stirred  into 
the  milk. 

Soak  the  crumbs  in  the  milk.  Add  the  eggs,  beaten 
light,  with  the  sugar,  salt,  suet,  and  figs.  Beat  three  min- 
utes, put  in  a  buttered  mould  with  a  tight  top  ;  set  in 
boiling  water  with  a  weight  on  the  cover,  to  prevent  the 
mould  from  upsetting,  and  boil  three  hours. 

Eat  hot,  with  hard  sauce,  or  butter  and  powdered  sugar, 
mixed  with  nutmeg.  It  is  very  good. 


THIRD   WEEK— THURSDAY.  69 


Sljuir  tthek. 


Veal  and  Rice  Broth. 
Stewed  Mutton  a  la  Jardiniere.  Potato  Puff. 

Pork  and  Beans.  Grape  Jelly. 

Miijced  Pudding. 
Apples,  Nuts,  and  Raisins. 

VEAL  AND  RICE  BROTH. 

4  Ibs.  knuckle,  of  veal,  well  broken  up. 

1  onion. 

2  stalks  of  celery. 

•£  cup  of  rice,  washed  and  picked  over. 

Chopped  parsley,  pepper,  and  salt. 

i  cup  of  milk. 

4  qts.  of  cold  water. 

i  tablespoonful  corn-starch. 

Put  on  the  veal  and  bones,  with  the  onion  and  celery 
minced,  in  four  quarts  of  cold  water.  Boil  gently  after 
it  begins  to  bubble,  four  hours,  keeping  the  pot-lid  on. 
Soak  the  rice  in  lukewarm  water,  enough  to  cover  it  well 
— adding  warmer  as  it  swells — for  one  hour.  Cook  in 
the  same  water,  never  touching  with  a  spoon,  but  shaking 
up  from  the  bottom,  now  and  then.  Strain  and  press 
the  soup  into  a  bowl ;  cool  to  throw  up  the  fat  for  the 
skimmer,  and  return  to  the  pot.  Salt  and  pepper  ;  boil 
up  and  skim,  and  stir  in  the  corn-starch  wet  up  in  the 
milk.  Simmer  three  minutes  ;  put  in  the  rice  with  the 
water  in  which  it  was  boiled,  and  the  parsley.  Simmer 
\  ery  gently  five  minutes,  and  pour  out. 

MUTTON  I  LA  JARDINIERE. 

5  Ibs.  of  mutton,  breast  or  neck,  all  in  one  piece. 
2  onions,   } 

1  carrot,    v  peeled. 

2  turnips,  ) 


7O  JANUARY. 

1  pint  canned  tomatoes. 
A  few  sprigs  of  cauliflower. 

2  stalks  of  blanched  celery. 
Pepper  and  salt. 

2  tablespoonfuls  of  butter. 

i  tablespoonful  of  corn-starch. 

Dripping  for  frying. 

Fry  the  mutton  (whole)  in  a  •  large  frying-pan,  until  it  is 
lightly  browned  on  both  sides.  .  Put  into  a  deep,  broad 
saucepan  with  all  the  vegetables  (also  whole)  except  the 
tomatoes  ;  cover  with  cold  water,  and  stew,  closely  cov- 
ered, for  an  hour  after  they  begin  to  boil.  Take  out  the 
vegetables,  and  set  aside  ;  add  boiling  water  to  the  meat, 
if  it  is  not  covered,  and  simmer  steadily,  never  fast,  two 
hours  longer.  The  meat  should  be  tender  throughout, 
even  the  fibres.  Turn  off  all  the  gravy,  except  about 
half  a  cupful,  fit  the  pot-lid  on  very  tightly,  and  leave  the 
meat  where  it  will  keep  just  below  the  cooking-point. 
Strain  the  gravy  you  have  poured  off;  leave  it  to  cool 
until  the  fat  rises.  Skim,  and  return  to  the  pot  with  the 
tomatoes.  Season,  and  boil  fast,  skimming  two  or  three 
times,  until  it  is  reduced  to  one-half  the  original  quantity, 
or  just  enough  to  half  cover  the  meat.  Thicken  with 
corn-starch,  and  put  in  the  meat,  with  its  juices  from  the 
bottom  of  the  pot.  Simmer,  closely  covered,  half  an 
hour.  Cut  the  now  cooled  vegetables  into  neat  dice  ; 
put  the  butter  into  a  saucepan,  and  when  it  is  hot,  the 
vegetables.  Shake  all  together  until  smoking  hot,  season, 
add  a  little  gravy  from  the  meat,  and  leave  them  to  keep 
hot  in  it  while  you  dish  the  mutton.  Put  it  in  the  middle 
of  a  flat  dish,  and  put  the  vegetables  around  it  in  separate 
mounds,  with  sprigs  of  parsley  or  celery  between.  Pour 
gravy  over  the  mutton. 

Try  this  dish.  It  is  not  difficult  of  preparation,  diffuse 
as  I  have  made  the  directions.  It  is,  if  well  managed 
and  discreetly  seasoned,  a  family  dinner  of  itself,  and  a 
very  cheap  one. 

POTATO  PUFF. 

Mash  the  potatoes  as  usual ;  beat  in  more  milk  than  is 
your  custom,  and  a  couple  of  eggs,  whipping  all  to  a  cream, 


THIRD    WEEK— THURSDAY.  Jl 

and  seasoning  well.     Pour  into  a  buttered  pudding-dish, 
and  bake  quickly  to  a  good  brown. 

PORK  AND  BEANS. 

Soak  a  quart  of  dried  beans  overnight  in  soft  water. 
Change  this  for  more  and  warmer"  in  the  morning,  and, 
two  hours  later,  put  them  on  to  boil  in  cold.  When  they 
are  soft,  drain  well,  put  into  a  deep  dish  ;  and  sink  in  the 
middle  a  pound  of  salt  pork  (the  ."middling"  is  best), 
leaving  only  the  top  visible.  The  pork  should  have  been 
previously  parboiled.  Bake  to  a  fine  brown.  It  is  well  to 
score  the  pork  in  \ong  furrows  to  mark  the  slices,  before 
baking. 

MINCED  PUDDING. 

4  large  juicy  pippins,  pared,  cored,  and  chopped. 
£  Ib.  of  raisins,  seeded  and  chopped. 
2  tablespoonfuls  beef  suet,  freed  from  strings  and  rubbed 

to  powder. 

12  almonds,  blanched  and  minced. 
•J  cup  of  sugar  for  pudding,  and  three  tablespoonfuls  for 
custard. 

1  pint  of  milk. 
Stale  bread. 
Butter  to  spread  it. 

2  eggs. 
Nutmeg. 

Cut  the  crust  from  the  bread  and  slice  evenly.  Butter 
a  shallow  pudding-dish,  and  line  it  with  the  slices,  fitted 
neatly  together,  and  well  buttered.  Spread  thickly  with  a 
mixture  of  the  ingredients  just  enumerated,  to  wit :  apples, 
raisins,  suet,  and  almonds,  sweetened,  with  sugar,  and 
spiced  with  nutmeg.  They  should  form  a  paste  and  ad- 
here to  the  bread.  Make  a  custard  by  scalding  and 
sweetening  the  milk,  then  pouring  gradually  over  the 
eggs  Soak  the  bread,  etc.,  with  this  by  pouring  it  on,  a 
few  spoonfuls  at  a  time,  until  the  dish  is  full.  Bake  in  a 
moderate  oven,  for  a  time  covered,  lest  it  should  dry  out 
Eat  cold,  with  powdered  sugar  sifted  over  the  top. 

APPLES,  NUTS,  AND  RAISINS 
Should  be  served  on  clean  plates  after  the  pudding. 


72  JANUARY. 


<SI)trir  tlhek.  Jrttrag. 

Puree  of  Peas. 
Fried  Bass.  Roast  Chicken. 

Mashed  Potatoes.  Stewed  Celery. 

Fried  Salsify.  Crab-apple  Jelly, 

Margherita  Lemon  Custard. 

PURE" E  OF  PEAS. 

1  pint  of  split  peas,  soaked  overnight  in  soft  water. 
3  onions — small. 

3  stalks  of  celery. 

2  carrots — small. 

i  bunch  of  sweet  herbs, 
i  pint  of  tomatoes. 
Season  to  taste. 

3  tablespoonfuls  of  butter  rolled  in  flour. 
3  quarts  of  water. 

Put  all  on  to  cook  together,  except  the  tomatoes  and 
butter.  The  vegetables  must  be  chopped  fine.  Stew 
steadily  and  gently  three  hours.  Rub  to  a  puree  through 
a  siere,  and  put  in  the  tomatoes,  freed  of  bits  of  skin  and 
cores>  and  cut  into  bits.  Season,  and  return  to  the  fire  to 
stew  for  twenty  minutes  longer,  closely  covered.  Stir  in 
the  butter — divided  into  teaspoonfuls,  each  rolled  in  flour. 
Boil  up  and  serve.  Dice  of  fried  bread  should  be  put  into 
the  tureen. 

FRIED  BASS. 

Clean,  wipe  dry,  inside  and  out,  dredge  with  flour,  and 
season  with  salt.  Fry  in  hot  butter,  beef-dripping,  or  sweet 
lard.  Half  butter  half  lard  is  a  good  mixture  for  frying 
fish.  The  moment  the  fish  are  done  to  a  good  brown, 
take  them  from  the  fat  and  drain  in  a  hot  colander.  Gar- 
nish with  parsley. 


THIRD    WEEK— FRIDAY.  73 

MASHED  POTATOES 
Must  accompany  the  fish. 

ROAST  CHICKEN. 

Wash  well  in  three  waters,  adding  a  little  soda  to  the 
second.  Stuff  with  a  mixture  of  bread-crumbs,  butter^ 
pepper,  and  salt.  Fill  the  crops  and  bodies  of  the  fowls ; 
sew  them  up  with  strong,  not  coarse  thread,  and  tie  up  the 
necks.  Pour  a  cupful  of  boiling  water  over  the  pair,  and 
roast  an  hour — or  more,  if  they  are  large.  Baste  three 
times  with  butter  and  water,  four  or  five  times  with  their 
own  gravy. 

Stew  the  giblets,  necks,  and  feet  in  water,  enough  to 
cover  them  well.  When  you  take  up  the  fowls,  add  this 
liquor  to  the  gravy  left  in  the  dripping-pan,  boil  up  once, 
thicken  with  browned  flour  ;  add  the  giblets  chopped  fine  ; 
boil  again,  and  send  up  in  a  gravy-boat. 

Should  there  be  more  gravy  than  you  need,  set  it  away 
carefully.  Each  day  brings  forth  a  need  for  such. 

CRAB-APPLE  JELLY 
Is  a  pleasing  sauce  for  roast  fowls. 

STEWED  CELERY. 

Select  the  best  blanched  stalks,  and  lay  aside  in  cold 
water.  Stew  three  or  four  stalks  of  the  coarser  parts, 
minced,  with  a  small  onion,  a  few  sprigs  of  parsley,  also 
chopped,  and  a  bone  of  ham,  or  other  meat.  Stew  for  an 
hour  in  enough  water  to  cover  them  ;  strain,  pressing  hard. 
Cut  the  choicer  celery  into  pieces  two  inches  long ;  pour 
over  them  the  "  stock  "  from  the  strainer,  season  with  pep- 
per, and,  if  needed,  salt.  Stew  until  very  tender.  Stir  in  a 
good  tablespoonful  of  butter,  and  a  little  corn-starch,  wet 
up  in  cold  water.  Simmer  gently  three  minutes,  and  dish. 

FRIED  SALSIFY. 

Scrape  and  lay  in  cold  water  ten  minutes.     Boil  tender, 
drain,  and  when  cold,  mash  with  a  wooden  spoon,  picking ' 
out  the  fibrous  parts.     Wet  to  a  paste  with  milk,  work-ia 
a  little  butter,  and  an  egg  and  a  half  for  each  cupful  of 


74  JANUARY. 

salsify.  Beat  the  eggs  very  light.  Season  to  taste,  make 
into  round,  flat  cakes,  dredge  with  flour,  and  fry  to  a  light 
brown.  Drain  off  the  fat,  and  serve  hot. 

MARGHERITA  LEMON  CUSTARD. 

5  eggs. 

i  quart  of  milk. 

Half  the  grated  peel  of  a  lemon. 

5  tablespoonfuls  of  white  sugar. 

Beat  the  whites  of  two  eggs  and  the  yolks  of  five  very 
light ;  add  the  sugar  and1  pour  over  these  the  milk,  scald- 
ing hot.  Lastly,  put  in  the  grated  peel,  pour  into  a  but- 
tered pudding-dish,  and  set  in  a  pan  of  hot  water.  Put 
both  into  the  oven,  and  bake  the  custard  until  it  is  well 
"  set."  Then  spread  with  a  meringue  made  of  the  re- 
served whites  beaten  stiff  with  a  little  powdered  sugar. 
Shut  the  oven  door,  and  cook  the  meringue  until  slightly 
tinged  with  yellow-brown.  Eat  cold. 


(Jtjirir 


English  Soup. 

Mutton  Chops,  Broiled.  Browned  Potato. 

Stewed  Tomatoes.  Sweet  Pickle*. 


Orange  Fritters  with  Beehive  Sauce. 
Coffee. 


ENGLISH  SOUP. 

6  Ibs.  brisket  of  beef,  cut  into  thin  strips, 
2  onions,  sliced  and  fried  in  dripping. 
The  bones  of  yesterday's  chickens. 

2  carrots. 

3  turnips. 

4  stalks  of  celery. 

i  bunch  of  sweet  herbs. 


THIRD    WEEK— SATURDAY.  ?$ 

%  lb.  of  vermicelli. 

Pepper  and  salt  at  discretion. 

6  quarts  of  cold  water. 

Put  the  beef,  cut  into  strips,  the  "  carcasses "  of  the 
chickens  broken  to  pieces,  and  three  quarts  of  cold  water, 
ir.to  a  large  soup-pot,  and  heat  gradually.  When  it  boils, 
skim  well,  and  add  the  fried  onion  and  other  vegetables, 
cut  fine,  and  three  quarts  more  of  cold  water.  Stew,  with 
the  pot-lid  on,  five  hours,  after  it  again  boils,  giving  it  no 
attention  save  to  see  that  it  never  J^oils  fast,  and  that  the 
liquid  has  not  diminished  to  less  than  three-quarters  of  the 
original  quantity.  Strain  at  the  end  of  this  time,  first  tak- 
ing out  the  meat  that  has  not  boiled  to  shreds,  and  the 
bones.  Rub  the  vegetables  through  the  colander  ;  after- 
wards strain  the  soup  again  through  your  wire  strainer  or 
sieve,  into  the  kettle  when  you  have  washed  it  put.  Sea- 
son, and  simmer  ten  minutes  after  the  boil  recommences, 
skimming  often.  Break  the  vermicelli  into  short  lengths, 
put  into  the  soup  when  you  have  taken  out  two  quarts 
for  Sunday's  "  stock."  Cook  gently  twelve  minutes  after 
the  vermicelli  goes  in.  • 

At  first  glance,  the  quantity  of  meat  prescribed  for  this 
soup  may  seem  extravagant ;  but,  apart  from  the  fact  that 
the  coarser  and  cheaper  quality  is  used,  you  must  note 
that  you  have  now  the  foundation  of  three  days'  soups, 
and  that  you  have  saved  time,  no  less  than  moneyy  «fey 
making  this  as  I  have  directed.  It  is  by  the  -long,  intell 
gent  look  ahead  that  the  mistress  proves  her  right  to 
title. 


MUTTON  CHOPS — BROILED. 

Next  to  beef,  good  mutton,  properly  cooked,  desei 
the  most  prominent  place  among  the  meats  upon  y 
weekly  bill  of  fare.     It  is  digestible,  nutritioiis,  and,  a 
rule,  popular.     I  therefore  offer  no  apology  for  the  re: 
lar  and  frequent  appearance  of  these  two  standard  artic 
of  diet  upon  these  pages.     They  may  well  be  named  the 
two  staves  of  healthful  existence — for  civilized  humanity^ 
at  least. 

Trim  your  mutton  chops,  if  your  butcher  has  negle< 
to  do  it,  leaving  a  naked  end  of  bone  as  a  "  handle  "  upon 


76  JANUARY. 

each.  Lay  them  for  fifteen  minutes  in  a  little  melted 
butter,  turning  them  several  times.  Then  hold  each  up 
for  a  moment,  to  let  all  the  butter  drip  off  that  will,  and 
broil  over  a  clear  fire,  watching  constantly  and  turning 
them  often  when  the  falling  fat  threatens  a  blaze  from  be- 
low. If  your  gridiron  is  beneath  the  grate,  they  can  be 
cooked  far  more  satisfactorily,  and  with  one^tenth  of  the 
trouble.  Pepper  and  salt  when  they  are  laid  upon  a  hot 
dish,  and  put  a  bit  of  butter  upon  each. 

SWEET  PICKLES 

"  Go  "  well  with  broiled  chops.  For  receipts  for  these 
and  other  pickles,  with  preserves  and  fruit  jellies,  the 
reader  is  respectfully  referred  to  "  COMMON  SENSE  IN 
THE  HOUSEHOLD,  No.  i,  GENERAL  RECEIPTS." 

BROWNED  POTATO. 

Mash  your  potatoes  with  milk,  butter,  and  salt ;  hea,p 
as  irregularly  as  possible  in  a  vegetable  dish,  and  hold  a 
red-hot  shovel  close  to  them.  They  will  brown  more 
quickly  if  you  glaze  them  with  butter  so  soon  as  a  crust 
is  formed 'by  the  hot  shovel,  then  heat  it  again  and  repeat 
the  browning. 

STEWED  TOMATOES. 

fo  one  can  of  tomatoes  allow  a  saltspoonful  of  salt, 
as  much  pepper,  a  teaspoonful  of  sugar,  and  a  great 
lespoonful  of  butter.     Drain  off  half  the  liquor,  season 
and  stew  fast  for   twenty  minutes,  in  a  vessel  set 
iin  another  filled  with  water  on  the  hard  boil.     This 
jipt  was  given  to  me  by  a  notable  housewife.     It  ii 
th  trying  for  her  sake — and  variety's. 

ORANGE  FRITTERS. 

3  cups  of  milk. 

2  cups  of  prepared  flour. 

4  eggs. 

A  little  salt. 

Lard  for  frying. 

6  or  8  sweet  oranges. 

A  little  powdered  sugar. 


THIRD    W^EK— SATURDAY.  77 

Take  the  peel  and  thick  white  skin  from  the  oranges. 
Slice,  and  take  out  the  seeds.  Make  a  batter  of  the  in- 
gredients given  above,  taking  care  not  to  get  it  too  thin. 
Dip  each  slice  in  this  dexterously  and  fry  in  boiling  lard. 
Drain  in  a  hot  colander,  and  eat  with  the  sauce  given 
below. 

BEEHIVE  SAUCE. 

£  cup  of  butter. 

2  cups  of  sugar. 

Juice  and  peel  of  a  lemon. 

£  teaspoonful  of  nutmeg. 

\  cup  of  currant  jelly,  or  cranberry  syrup. 

Make  hard  sauce  in  the  usual  way  by  creaming  the  but- 
ter and  sugar.  Before  beating  in  the  lemon-juice  and 
nutmeg,  set  aside  three  tablespoon fuls  to  be  colored. 
Having  added  lemon  and  spice  to  the  larger  quantity, 
color  the  less  by  whipping  in  currant  jelly  or  cranberry 
syrup,  until  it  is  of  a  rich  pink.  Shape  the  white  sauce 
into  a  conical  mound.  Roll  &  sheet  of  note  paper  into 
a  long,  narrow  funnel,  tie  a  string  about  it  to  keep  it  in 
shape,  and  fill  with  colored  sauce.  Squeeze  it  gently 
through  the  aperture  at  the  small  end,  beginning  at  the 
base,  and  winding  round  the  cone  to  the  top,  guiding  it 
so  that  the  white  will  show  prettily  between  the  pink 
ridges. 

The  effect  is  pleasing  and  costs  little  trouble  to  pro- 
duce. 

COFFEE 

Is  believed  by  some  to  aid  digestion,  and,  since  fritters 
are  not  generally  classed  among  very  wholesome  dainties, 
it  may  be  as  well  to  give  John  and  John's  wife — not  the 
children — a  cup  of  the  fragrant  elixir  as  a  possible  pre- 
ventive against  an  attack  of  dyspepsia.  It  always  lendi 
grace  even  to  a  homely  dinner. 


JANUARY. 


German  Sago  Soup. 

Boiled  Turkey  with  Oyster  Sauce.      Savory  Rice  Pudding* 
Potatoes  au  Maitre  d'hotel.  Celery. 

Grape  Jelly. 

Mince  Pie. 
Bananas  and  Oranges. 


GERMAN  SAGO  SOUP. 

Soak  half  a  cup  of  German  sago  in  enough  water  to 
cover  it  entirely  for  two  hours.  Heat  yesterday's  soup 
to  boiling,  with  a  little  of  the  reserved  "  stock,"  should  the 
supply  be  too  small ;  stir  in  the  sago  with  a  little  salt, 
until  dissolved,  and  serve. 

BOILED  TURKEY  AND  OYSTER  SAUCE. 

15  oysters. 

A  little  milk,  bread-crumbs,  butter  and  seasoning. 

Wheat  flour. 

Chop  about  fifteen  oysters  and  work  up  with  them 
bread-crumbs,  a  spoonful  of  butter,  with  pepper  and  salt. 
Stuff  the  turkey  as  for  roasting  ;  sew  it  up,  neatly,  in  a  thin 
cloth  fitted  to  every  part,  having  dredged  the  cloth  well 
inside  with  flour.  Boil  slowly,  especially  at  first,  allowing 
fifteen  minutes  to  a  pound.  The  water  should  be  luke- 
warm when  the  turkey  goes  in.  Salt  and  save  the  liquor 
in  which  the  fowl  was  boiled. 

OYSTER  SAUCE. 
12  oysters,  cut  into  thirds. 

1  cupful  of  milk. 

2  tablespoonfuls  of  butter. 

2  teaspoonfuls  rice,  or  wheat  flour. 
Flavoring  to  taste. 
Chopped  parsley. 


FOURTH  WEEK— SUNDAY.  79 

Drain  the  liquor  from  the  oysters  before  you  cut  them 
up.  Boil  the  liquor  two  minutes,  and  add  the  milk. 
When  this  is  scalding  hot  strain  and  return  to  the  sauce- 
pan. Wet  the  flour  with  cold  water  and  stir  into  the 
sauce.  As  it  thickens,  put  in  the  butter,  then  pepper  and 
salt,  with  a  very  little  parsley.  The  juice  of  a  half  a 
lemon  is  a  pleasant  flavoring.  Stir  it  in  after  taking  the 
sauce  from  the  fire.  Before  this,  and  so  soon  as  the  flour 
is  well  incorporated  with  the  other  ingredients,  add  the 
oysters,  each  cut  into  three  pieces.  Simmer  f  ve  minutes 
and  pour  into  a  gravy-tureen.  Some  also  pour  a  little 
over  the  turkey  on  the  dish.  Garnish  with  slices  of  boiled 
egg  and  celery  tops. 


SAVORY  RICE  PUDDING. 

i  teacupful  of  rice. 

Giblets  of  the  turkey. 

A  slice  of  fat  salt  pork,  chopped  very  fine. 

Half  a  small  onion,  also  minced. 

i  small  cup  of  milk. 

i  tablespoonful  of  butter. 

Pepper  and  salt. 

Wash  the  rice  thoroughly ;  clean  the  giblets ;  soak 
them  an  hour  in  salted  water,  cut  each  into  several 
pieces,  and  put  on  to  stew  with  the  pork  and  rice  in  nearly 
a  quart  of  cold  water.  Cook  slowly  until  the  giblets  are 
tender  and  the  rice  soft.  The  grains  should  be  kept  as 
whole  as  possible,  so  do  not  use  a  spoon  in  stirring,  but 
shake  up  the  saucepan,  which  should  be  set  in  another 
of  boiling  water.  The  rice  should,  by  this  time,  be  nearly 
dry.  Take  out  the  giblets  and  chop  fine.  Pour  on  the 
rice  the  milk,  previously  heated  with  the  minced  onions> 
and  then  strained.  When  this  is  again  scalding,  stir  in 
the  giblets,  then  the  butter  and  seasoning.  Cover  and 
simmer  for  ten  minutes.  Wet  a  round  or  oval  pan  with 
cold  water  ;  press  the  rice  firmly  into  it,  so  that  it  may 
take  the  shape,  and  turn  out  carefully  upon  a  flat  dish. 
Set  in  the  oven  for  two  minutes  before  sending  to  table, 
It  should  be  stiff  enough  to  take  the  mould,  yet  not  dry. 


8O  JANUARY. 

POTATOES  AU  MAiTRE  o'H6TEL. 

Slice  cold  boiled  potatoes  a  quarter  of  an  inch  thick, 
and  put  into  a  saucepan  containing  enough  milk,  already 
heated,  to  cover  them — barely.  When  all  are  smoking 
hot,  add  a  tablespoonful  or  more  of  butter,  pepper,  salt, 
and  minced  parsley.  Add  a  teaspoonful  of  flour  wet  in 
cold  water;  heat  quickly  to  a  boil ;  put  in  the  juice  of  ha?f 
a  lemon  ;  pour  into  a  deep  dish  without  further  cooking.  . 

CELERY  AND  GRAPE  JELLY 

Should   flank   the   castor,  or   epergne,  or  whatever  may 
be  your  centre-piece. 

MINCE  PIE. 

A  receipt  for  mince-meat  will  be  found  in  the  proper 
order  in  the  menu  for  next  December.  I  take  it  for 
granted  that,  like  the  wise  woman  you  are,  you  have  laid 
up  in  the  store-room  enough  from  your  Christmas  supply 
to  last  for  some  weeks  to  come.  If  not,  let  me  advise 
you  to  get  a  box  of  "  ATMORE'S  CELEBRATED  MINCE- 
MEAT," and  fill  your  pastry-crusts,  instead  of  repeating  so 
soon  the  tedious  operation  so  lately  performed.  It  comes 
in  neat,  wooden  cans,  and  is  really  good.  If  you  like,  you 
can  add  more  sugar  and  brandy.  N.  B. — My  John  has  a 
sweet  tooth.  Has  yours  ? 

Make  the  paste  by  rubbing  into  a  quart  of  your  best 
flour  one-third  of  a  pound  of  sweet  lard.  Chop  it  in  with 
a  broad  knife,  if  you  have  plenty  of  time.  Wet  up  with 
ice- water,  roll  out  very  thin,  and  cover  with  "  dabs  "  of 
butter,  also  of  the  best.  Fold  into  a  tight  roll,  flatten  with 
a  few  strokes  of  the  rolling-pin,  and  roll  out  into  a  sheet 
as  thin  as  the  first ;  baste  again  with  the  butter ;  roll  up 
and  out  into  a  third  sheet  hardly  thicker  than  drawing- 
paper  ;  a  third  time  dot  with  butter,  and  fold  up  closely. 
Having  used  as  much  butter  for  this  purpose  as  you  have 
lard,  set  aside  your  last  roll  for  an  hour  in  a  very  cold 
place.  Then  roll  out,  line  your  pie-plates  with  the  paste, 
fill  with  mince-meat ;  put  strips,  cut  with  a  jagging-iron, 
across  them  in  squares  or  triangles,  and  bake  in  a  steady, 
never  a  dull,  heat. 


FOURTH  WEEK— MONDAY.  8 1 

These  pies,  like  all  others,  must  be  made  on  Saturday, 
and  warmed  up  for  Sabbath — unless  you  prefer  to  line 
your  plates  on  Saturday,  and  set  them  aside  until  next 
day,  then  fill  the  raw,  crisp  paste  with  the  mince-meat, 
and  bake.  The  paste  will  be  the  better,  instead  of  worse, 
for  standing  overnight,  and  the  trouble  of  baking  scarcely 
exceed  that  of  warming  over. 

BANANAS  AND  ORANGES 

May  solace  the  disappointment  of  the  dyspeptic  or  very 
juvenile  members  of  the  family  party,  who  "  dare  not  touch 
mince  pie." 


Jburtl)  tlUek.  illonbag. 

Combination  Soup. 

Mince  of  Fowl.  Turkey  Salad. 

Sweet  Potatoes,  Baked.  Brussels  Sprouts. 


Sweet  Macaroni,  with  Brandied  Fruit. 
Chocolate. 

COMBINATION  SOUP. 

Put  the  remains  of  yesterday's  soup  and  of  the  stock 
reserved  on  Saturday  together,  and  heat  almost  to  boiling. 
Split  and  toast  crisp  half  a  dozen  Boston  crackers  ;  butter 
while  hot,  set  in  the  oven  until  the  butter  has  soaked  in, 
when  put  on  more.  Lay  in  the  bottom  of  your  soup- 
tureen,  wet  with  a  little  boiling  milk,  and  when  they  have 
soaked  this  up,  pour  on  the  soup. 

MINCE  OF  FOWL. 

Set  what  was  left  of  yesterday's  oyster-sauce  over  the 

fire  to  heat,  thinning,  if  necessary,  with  a  little  milk.     Or, 

if  you  have  no  sauce,  substitute  a  cupful  of  drawn  butter, 

made  from  the  liquor  in  which  the  turkey  was  boiled  OB 

4* 


82  JANUARY. 

Sunday,  reserving  the  rest  for  another  day's  soup.  Cut 
the  meat  closely  fiom  the  bones  of  the  turkey  (saving 
these,  also).  Set  aside  the  white  flesh  for  a  nice  little  dish 
of  salad.  Cut  the  rest,  freed  from  skin  and  gristle,  into 
pieces  of  nearly  uniform  length,  not  more  than  an  inch 
long.  When  your  sauce  boils,  put  in  the  meat,  simmer 
until  smoking  hot,  then  take  off  the  saucepan,  and  pour 
gradually  over  two  beaten  eggs.  Cover  the  bottom  of  a 
pudding-dish  with  bread-crumbs,  when  you  have  greased  it 
well ;  season  the  mince  to  taste  ;  fill  up  the  dish  with  it ;  put 
another  layer  of  bread-crumbs,  on  top,  and  stick  bits  of 
butter  over  these.  Bake  covered,  until  bubbling  hot,  then 
brown  lightly.  This  will  be  found  very  delightful. 

TURKEY  SALAD. 

The  white  meat  of  the  turkey  cut  up  in  small  pieces. 
An  equal  quantity  of  blanched  celery,  also  cut  into  lengths. 
Salt  slightly,  and  when  dinner  is  nearly  ready  pour  over 
them  a  dressing  made  of  the  yolks  of  three  hard-boiled 
eggs  rubbed  to  a  powder  with  a  teaspoonful  of  sugar, 
naif  as  much  salt,  pepper  and  made  mustard,  when 
worked  into  a  paste  with  two  tablespoonfuls  of  oil,  and 
six  of  vinegar.  Toss  up  the  salad  well  with  a  silver  fork, 
and  garnish  with  white  of  egg  cut  into  rings. 


SWEET  POTATOES — BAKED. 

Select  those  which  are  nearly  of  a  size,  and  not  too 
large,  or  so  small  as  to  shrivel  into  dry  husks.  Wash, 
wipe,  and  bake  in  a  moderate  oven  until,  by  pinching, 
you  find  that  they  are  soft  at  heart. 

BRUSSELS  SPROUTS. 

Wash  carefully,  cut  off  the  lower  part  of  the  stems,  and 
lay  in  cold  water,  slightly  salted,  for  half  an  hour.  Cook 
quickly,  in  boiling  water,  with  a  very  little  salt,  for  fifteen 
minutes,  or  until  tender.  Drain  thoroughly,  heap  neatly 
upon  a  dish,  and  put  a  few  spoonfuls  of  melted  butter, 
peppered  to  taste,  upon  them.  Eat  hot. 


FOURTH   WEEK— TUESDAY.  83 

SWEET  MACARONI. 
£  Ib.  of  macaroni. 

1  pint  of  milk. 

2  tablespoonfuls  of  butter. 
4  tablespoonfuls  of  cream. 
4  tablespoonfuls  of  sugar. 
Nutmeg  and  vanilla. 

A  little  salt. 

Break  the  macaroni  into  short  pieces,  put  into  a  farina- 
kettle,  cover  with  the  milk,  put  on  the  lid  of  the  kettle, 
and  cook  with  boiling  water  in  the  outer  vessel,  until  the 
milk  is  soaked  up  and  the  macaroni  looks  clear,  but  has 
not  begun  to  break.  Add  the  butter,  sugar,  and  flavor- 
ing, and,  if  you  have  it,  a  few  spoonfuls  of  cream.  If  you 
have  not,  thicken  a  little  milk  slightly  with  corn-starch, 
and  use  instead.  Cover,  and  set  in  the  boiling  water  for 
ten  minutes  longer.  Serve  in  a  deep  dish,  and  send  around 
canned  or  brandied  peaches  with  it. 

CHOCOLATE. 

To  one  pint  of  boiling  water  allow  six  tablespoonfuls 
of  grated  chocolate  wet  up  to  a  paste  in  cold  water. 
Boil  twenty  minutes,  put  in  one  pint  of  milk  and  boil  ten 
minutes  more.  Stir  often.  It  saves  time,  if  you  know 
the  tastes  of  those  who  are  to  drink  it,  if  you  sweeten  it 
in  the  saucepan. 


Jbuvtl)  tDeek. 


Mother's  Soup. 

Beefsteak  and  Onions.     Sweet  and  Irish  Potatoes,  Chopped 
Mixed  Pickles.  Corn  and  Tomatoes,  Stewed. 


Creme  du  The,  Cafe  et  Chocolat. 

MOTHER'S  SOUP. 

Bones  of  yesterday's  turkey,  with  the  stuffing. 
A  slice  of  lean  ham. 


84  JANUARY. 

The  bone  from  your  steak,  and  half  a  can  of  sweet  corn* 

i  onion,  small. 

i  stalk  of  celery. 

Bunch  of  sweet  herbs. 

Pepper  and  salt. 

3  quarts  of  water. 

Put  on  bones,  ham  (chopped),  and  the  vegetables,  cut 
up  with  the  sweet  herbs,  but  not  the  corn,  in  a  soup-kettle  ; 
cover  well  with  the  liquor  in  which  the  turkey  was  cooked, 
and  boil  slowly,  untouched,  two-  hours.  Take  out  the 
bones,  and  strain  the  soup,  nibbing  the  vegetables  through 
the  strainer,  into  a  bowl.  Return  this  to  the  fire  and 
with  it  the  corn  and  turkey  dressing.  Bring  to  a  gentle 
boil  and  keep  it  steady,  for  fully  half  an  hour.  Season, 
and  simmer  a  quarter  of  an  hour  longer.  The  corn  and 
dressing  will  thicken  it  sufficiently. 

BEEFSTEAK  WITH  ONIONS. 

While  your  steak  is  broiling,  watched  by  some  one  else, 
fry  three  or  four  sliced  onions  in  a  pan  with  some  beef 
dripping  or  butter.  Stir  and  shake  them  until  they  begin 
to  brown.  Dish  your  steak,  salt  and  pepper,  and  lay  the 
onions  on  top.  Cover,  and  let  all  stand  where  they  will 
keep  hot,  for  five  minutes.  Do  not  help  onions  to  any 
one  unless  you  are  sure  that  he  likes  them. 

There  is  no  dish  sp  good  for  keeping  a  steak  hot,  yet 
juicy,  as  a  hot-water  chafing-dish.  No  household  can 
afford  to  be  without  one,  if  no  more. 

MIXED  PICKLES 

Give  the  needed  piquancy  to  steak.     Home-made  onei 
are  best. 

SWEET  AND  IRISH  POTATOES — CHOPPED. 
Chop  cold  boiled  Irish  potatoes  and  mix  with  them  the 
cold  sweet  ones  left  from  Monday — in  equal  parts,  if 
convenient — or,  if  you  have  but  two  or  three,  make  them 
do.  There  is  philosophy,  and  religion,  too,  sometimes, 
in  "making  things  do."  Heating  a  little  butter  in  a 
saucepan,  stir  in  the  potatoes  when  it  begins  to  u  fizzle." 


FOURTH  WEEK— TUESDAY.  85 

Shake  and  toss  them  up  with  a  wooden  fork  until  they 
are  very  hot ;  season  with  pepper  and  salt,  and  dish. 


CORN  AND  TOMATOES  STEWED. 

To  a  can  of  tomatoes  add  the  half  can  of  corn  left  from 
your  soup.  Stew  together  half  an  hour,  with  a  little 
minced  onion  ;  then  pepper  and  salt  to  taste,  and  stir  in 
a  great  spoonful  of  butter  with  a  very  little  sugar.  Simmei 
ten  minutes  before  turning  out. 


CREME  DU  TH£,  CAF£  ET  CHOCOLAT. 

quart  of  milk. 

package  of  Cooper's  gelatine. 

cup  of  sugar. 

tablespoonfuls  grated  chocolate. 

cup  strong  tea. 

cup  of  strong  coffee. 

Soak  the  gelatine  for  an  hour  in  a  cup  of  cold  water. 
Heat  the  milk  to  boiling  and  add  the  gelatine.  So  soon 
as  this  is  dissolved,  put  in  the  sugar,  stir  until  melted, 
and  take  the  saucepan  from  the  fire.  Strain  through  thin 
muslin  and  divide  into  three  parts.  Into  the  largest  stir 
the  chocolate,  rubbed  smooth  in  cold  water  ;  into  another 
the  tea,  and  into  a  third  equal  to  the  second,  the  coffee. 
Return  that  containing  the  chocolate  to  the  farina-kettle, 
and  heat  scalding  hot,  stirring  all  the  while.  Rinse  out 
the  kettle  well  with  boiling  water,  and  put  in,  successively, 
those  portions  flavored  with  the  tea  and  the  coffee,  scald- 
ing the  vessel  between  each.  Wet  several  small  cups  or 
glasses  with  cold  water.  Pour  the  chocolate  into  some, 
the  tea  into  others,  and  the  coffee  blanc-mange  into  the 
rest.  When  cold,  turn  out  upon  a  flat  dish,  and  eat  with 
sugar  and  sweet  cream.  It  will  "form"  in  about  six 
hours.  This  is  a  dessert  by  no  means  tedious  or  difficult 
of  preparation,  and  is  worth  trying,  being  both  dainty  and 
wholesome, 


86  JANUARY. 


Lexington  Soup. 

Boiled  Chickens  and  Macaroni.        Whipped  Potatoes 
Chow-chow.  Parsnip  Cakes. 

Jam  Roley-Poley  with  Wine  Sauce. 
Apples  and  Nuts. 

LEXINGTON  SOUP. 

2  Ibs.  of  veal. 

i  Ib.  of  mutton,  with  some  bones. 

i  onion. 

i  carrot. 

•J  cup  of  rice. 

i  cup  of  split  peas. 

4  quarts  of  water. 

Sweet  herbs,  pepper  and  salt. 

Mince  the  meat  and  vegetables  and  crack  the  bones. 
The  peas  should  have  been  soaked  overnight  in  soft 
water,  the  rice  washed  and  picked  over.  Put  all  together 
in  your  soup-kettle,  pour  in  the  water  and  stew  gently, 
covered,  five  hours.  Should  the  water  waste  too  much, 
put  in  more  from  the  tea-kettle.  At  the  end  of  this  time, 
strain,  rubbing  the  vegetables  through  a  colander.  Return 
to  the  fire,  season,  and  boil  slowly  ten  minutes,  skimming 
caiefully.  Put  sliced  lemon,  from  which  the  yellow  rind 
has  b,een  pared,  into  the  tureen,  and  pour  the  soup  upon 
it.  Serve  a  slice  in  each  plateful. 

BOILED  CHICKENS  AND  MACARONI. 

Clean,  wash,  and  stuff  your  chickens  as  for  roasting ; 
sew  each  up  in  a  piece  of  new  tarlatan,  fitted  snugly  to 
the  shape.  Boil,  putting  them  down  in  pretty  hot,  but 
not  scalding  water,  allowing  twelve  minutes  to  the  num- 
ber of  pounds  in  one  of  the  pair,  and  that  the  larger. 
About  half  ar»  hour  before  they  are  to  be  served  take  out 


FOURTH   WEEK— WEDNESDAY.          '        87 

a  large  cupful  of  the  liquor  from  the  pot  and  put  into  a 
saucepan.  Season  it,  and  boil  for  five  minutes  with  a 
small  chopped  onion.  Strain,  and  when  again  hot,  drop 
in  a  double  handful  of  macaroni,  broken  into  short  lengths. 
Cook  until  tender,  by  which  time  the  liquor  should  be  ab- 
sorbed by  the  macaroni.  The  saucepan  should  be  set  in 
another,  holding  boiling  water,  that  there  may  be  no 
danger  of  scorching  while  stewing.  Make  a  flattened 
mound  of  the  macaroni  upon  a  hot  dish  ;  lay  the  chickens 
upon  it,  and  anoint  them  well  with  melted  butter,  made 
more  salt  than  usual.  Serve  them  out  together,  and  have 
grated  cheese  for  such  as  wish  it. 

CHOW-CHOW, 

Or  "  picklette,"  in  American  store-rooms — is  a  keen  appe- 
tizer and  especially  harmonious  with  boiled  fowls.  For 
receipt  for  making  in  winter  or  summer,  see  "  General 
Receipts,  No.  i,  Common  Sense  Series,"  page  491. 

PARSNIP  CAKES. 

Scrape,  wash,  boil,  and  mash  the  parsnips.  When  cold, 
season  with  salt  and  pepper,  and,  flouring  your  hands, 
make  them  into  small,  flat  cakes.  Roll  in  flour  and  fry 
in  boiling  dripping.  Drain  dry  and  send  up  on  a  hot 
dish. 

WHIPPED  POTATOES. 

Instead  of  mashing  the  potatoes  in  the  ordinary  way, 
whip  with  a  fork  until  light  and  dry.  Then  whip  in  a 
little  melted  butter  and  some  milk  with  salt  to  taste,  beat- 
ing up  fast  until  you  have  a  creamy  compound,  almost 
like  a  meringue.  Pile  as  lightly  and  irregularly  as  you 
can  upon  a  hot  dish. 

JAM  ROLEY-POLEY. 

i  quart  of  prepared  flour. 

1  tablespoonful  of  butter  and  ihe  same  of  lard. 

2  cups  of  milk,  or  enough  to  make  soft  dough, 
i  large  cup  of  fruit  or  berry  jam. 

Rub  lard  and  butter  into  the  flour,  with  a  little  salt,  and 


28  JANUARY. 

wet  with  cold  milk  into  a  soft  paste.  Roll  out  into  a 
pretty  thick  crust — say  about  a  quarter  of  an  inch — and 
trim  into  an  oblong  sheet.  Spread  this  generously  with 
jam,  leaving  a  margin  at  each  end.  Roll  up  closely,  the 
fruit  inside.  Pinch  the  open  ends  together,  and  baste 
neatly  in  a  floured  bag  fitted  to  the  roll,  but  not  so  tightly 
as  to  interfere  with  the  swelling  of  the  pudding.  Boil  an 
hour  and  a  half  in  hot  water  that,  from  first  to  last,  is  not 
once  off  the  boil.  Dip  the  cloth  into  cold  water  before 
attempting  to  turn  the  roley-poley  out — but  for  one  hasty 
second  only. 

WINE  SAUCE. 

3  tablespoonfuls  of  butter. 

2.  cupfuls  of  powdered  sugar. 

ij-  cup  of  wine. 

Grated  peel  of  half  a  lemon. 

\  cupful  of  boiling  water. 

i  teaspoonful  of  corn-starch. 

Nutmeg. 

Cream  the  butter  and  sugar,  adding  the  boiling  water, 
a  little  at  a  tinie,  until  you  have  used  the  half  cupful. 
Put  on  in  a  saucepan,  and  stir  in  the  corn-starch  wet  up 
with  cold  milk.  When  it  has  thickened,  put  in  the  lemon- 
peel  and  nutmeg.  Simmer  one  minute,  add  the  wine, 
put  on  the  lid  of  the  saucepan  and  set  in  hot  water  to 
keep  warm  until  wanted. 

APPLES  AND  NUTS, 

Being  cheap  and  abundant  at  this  season,  should  form  the 
sequel  of  many  dinners. 


FOURTH  WEEK—  THURSDAY.  89 

Jbttrtl)  tDttk.  ®Ijur0irag. 


White  Soup. 
Langue  de  Bceuf,  or  Beef's  Tongue. 

Fried  Brains  and  Green  Peas. 
Sauce  Piquante.  Hominy  Croquettes. 

Cold  Slaw. 


Brown  Betty. 

WHITE  SOUP. 

Skeletons  of  yesterday's  chickens. 

3  or  4  Ibs.  of  veal  bones,  cracked  to  pieces. 

i  Ib.  of  lean  veal,  cut  small. 

i  pint  of  milk. 

1  egg. 

i  small  cup  of  boiled  farina. 

Salt,  pepper,  minced  onion  and  parsley  for  seasoning. 

i  quart  of  water,  and  liquor  in  which  chickens  were 
boiled. 

Cover  the  broken  chicken  and  veal  bones,  the  minced 
veal,  parsley,  and  onion  with  the  cold  water  and  chicken 
liquor  and  simmer  three  hours,  until  the  three  quarts  are 
reduced  to  two.  Strain  the  liquor  ;  put  back  into  the 
pot ;  salt  and  pepper  ;  boil  gently  and  skim  for  ten  min- 
utes before  adding  the  milk  and  boiled  farina.  Simmer 
another  ten  minutes  ;  take  out  a  cupful  and  pour  over 
the  beaten  egg.  Mix  well,  and  put  with  the  soup ;  let  all 
stand  covered,  off  the  fire,  two  minutes,  and  serve. 

LANGUE  DE  BCEUF,  OR  BEEF'S  TONGUE. 

Get  your  butcher  to  save  you  a  fresh,  large  beefs 
tongue,  the  finest  he  can  get.  Soak,  in  cold  water,  a  little 
salt,  six  hours — overnight,  if  you  choose — changing  the 
water  before  you  go  to  bed.  Wipe  it,  trim  and  scrape  it, 
and  plunging  into  boiling  water,  keep  it  at  a  slow  boil  foi 
an  hour  and  a  half.  Take  il  up,  pepper  and  salt ;  brush 


9°  JANUARY. 

over  with  beaten  egg  and  coat  thickly  with  bread-crumbs  j 
lay  in  your  dripping-pan  and  bake,  basting  often  with  but- 
ter melted  in  a  little  water.  Half  an  hour  in  a  good  oven 
should  suffice.  Put  on  a  hot  dish  and  cover  while  you 
prepare  the  sauce. 

SAUCE  PIQUANTE. 

1  cupful  of  the  liquor  in  which  the  tongue  was  boiled. 

2  tablespoonfuls  of  butter. 

i  teaspoonful  of  made  mustard. 

A  little  salt  and  pepper. 

i  heaping  tablespoonful  of  browned  flour. 

i  teaspoonful  mixed  parsley  and  sweet  marjoram. 

i  tablespoonful  of  onion  vinegar. 

Brown  the  butter  by  shaking  it  over  a  clear  fire  in  a 
saucepan.  Heat  the  cupful  of  liquor  to  a  boil,  skim  and 
season  it  with  salt  and  pepper.  Skim  again  before  stir- 
ring in  the  flour  wet  up  with  cold  water.  As  it  thickens, 
put  in  the  butter,  herbs,  mustard,  and  vinegar.  Boil  up, 
pour  half  over  the  tongue,  the  rest  into  a  sauce-boat. 

FRIED  BRAINS  AND  GREEN  PEAS. 

Open  a  can  of  green  peas  an  hour  before  cooking  them, 
and  turn  into  a  bowl.  If  there  is  not  liquor  in  the  can  to 
cover  them,  add  a  little  water,  slightly  salted,  and  cook 
over  twenty  minutes  after  they  boil.  Drain,  pepper  and 
salt  ;  stir  in  a  lump  of  butter  nearly  as  large  as  an  egg, 
and  put  into  a  vegetable  dish,  the  fried  brains  arranged 
along  the  base  of  the  mound. 

Wash  a  calf's  brains  in  several  waters  ;  scald  in  boil- 
ing, then  lay  in  ice-cold  water,  for  half  an  hour.  Wipe, 
and  beat  them  into  a  paste  ;  season,  work  in  a  little 
butter,  a  beaten  egg,  and  enough  flour  to  hold  the  paste 
together.  Fry  upon  a  griddle  in  small  cakes.  Drain  off 
every  drop  of  fat.  Eat  hot. 

A  nice  and  savory  garnish. 

HOMINY  CROQUETTES. 
2  cups  fine  hominy,  boiled  and  cold. 
2  beaten  eggs. 


FOURTH  WEEK— THURSDAY.  91 

i  tablespoonful  of  melted  butter. 

Salt  to  taste. 

i  teaspoonful  of  sugar. 

Work  the  butter  into  the  hominy  until  the  latter  is 
smooth  ;  then  the  eggs,  salt  and  sugar.  Beat  hard  with  a 
wooden  spoon  to  get  out  lumps  and  mix  well.  Make 
into  oval  balls  with  floured  hands.  Roll  each  in  flour, 
and  fry  ..in  sweet  dripping  or  lard,  putting  in  a  few  at  a 
time  and  turning  over  with  care  as  they  brown.  Drain 
in  a  hot  colander. 

COLD  SLAW. 

Chop  or  shred  a  small  white  cabbage.  Prepare  a  dress- 
ing in  the  proportion  of  one  tablespoonful  of  oil  to  four 
of  vinegar,  a  teaspoonful  of  made  mustard,  the  same 
quantity  of  salt  and  sugar,  and  half  as  much  pepper. 
Pour  over  the  salad,  adding,  if  you  choose,  three  table- 
spoonfuls  of  minced  celery ;  toss  up  well  and  put  into  a 
glass  bowl. 

BROWN  BETTY. 

2  cups  chopped  apples,  tart  ones. 
%  cup  of  sugar. 

1  cup  of  bread-crumbs. 

2  tablespoonfuls  of  butter. 
i  teaspoonful  of  nutmeg. 

Put  a  layer  of  chopped  apple  in  the  bottom  of  a 
buttered  pudding-dish.  Sprinkle  well  with  sugar,  stick 
bits  of  butter  here  and  there  and  add  a  pinch  or  two  of 
nutmeg^  Cover  with  bread-crumbs,  then  more  apple. 
In  this  order  of  alternation  fill  the  dish,  spreading  the 
surface  with  bread-crumbs.  Cover,  steam  nearly  an  hour 
in  a  moderate  oven  ;  then  brown  quickly. 

For  sauce,  mix  a  teaspoonful  of  cinnamon  with  a  cup 
of  powdered  sugar.  Butter  the  hot  "Betty"  as  you  fill 
each  saucer,  and  strew  with  this  mixture.  Or  it  is  excel- 
lent, eaten  warm,  not  hot,  with  cream  and  sugar. 


92  JANUARY. 

Jbttrtl)  ttJttk. 

Potato  Soup. 

Fried  Oysters.  Roast  Mutton. 

Spinach  a  la  Creme.  Potatoes  Stewed  Whole. 

French  Tapioca  Custard. 

POTATO  SOUP. 

i  dozen  mealy  potatoes. 

1  can  of  tomatoes. 

2  onions. 

3  stalks  of  celery. 

4  tablespoonfuls  of  butter,  cut  into  bits  and  rolled  in 

flour. 

i  bunch  of  sweet  herbs. 

i  lump  of  white  sugar. 

Salt  and  pepper  to  taste. 

3  quarts  of  water. 

Fried  bread. 

Parboil  the  potatoes;  then  slice  and  put  them  into  the 
soup-pot  with  the  tomatoes,  the  onions,  minced,  and  the 
celery  and  herbs  chopped  small.  Pour  on  three  quarts 
of  water,  and  stew  for  one  hour,  or  until  the  vegetables 
can  be  rubbed  easily  through  the  colander.  Strain,  re- 
turn to  the  pot,  drop  in  the  sugar,  pepper  and  salt  judi- 
ciously, boil  up  and  skim.  Stir  in  the  butter,  and  simmer, 
covered,  for  ten  minutes.  Have  dice  of  fried  bread  in  the 
tureen,  upon  which  pour  the  soup. 

FRIED  OYSTERS. 

Select  for  this  the  finest  oysters.  Drain,  and  wipe 
them  by  spreading  them  upon  a  cloth,  laying  another 
over  them,  and  pressing  lightly.  Roll  each  in  beaten 
egg,  then  in  cracker-crumbs  with  which  have  been  mixed 
a  little  salt  and  less  pepper,  and  fry  in  a  mixture  of  equal 
parts  of  lard  and  butter. 


FOURTH  WEEK— FRIDAY.  93 

Drain  each  in  a  wire  spoon,  and  eat  them  hot,  with 
bread  and  butter. 

ROAST  MUTTON. 

Wash  the  meat  well  and  wipe  with  a  clean  cloth.  Put 
into  the  dripping-pan,  pour  a  cup  of  boiling  water  over  it, 
and  roast,  basting  often,  for  a  while,  with  salt  and  water, 
afterwards  with  its  own  gravy.  Allow  twelve  minutes  to 
each  pound  of  meat,  and  keep  the"  fire  at  a  steady,  moder- 
ate heat.  Should  it  brown  too  fast,  cover  with  a  sheet 
of  paper.  Take  up  the  meat,  put  it  on  a  hot  dish ; 
thicken  the  gravy  with  browned  flour,  having  first  taken 
off  all  the  fat  you  can — season  with  pepper  and  salt,  boil 
up,  skim  and  serve.  Pass  currant  jelly  with  it. 

SPINACH  A  LA  CREME. 

Pick  over  and  wash  the  spinach,  and  cut  the  leaves 
from  the  stalks.  Boil  in  hot  water,  a  little  salted,  about 
twenty  minutes.  Drain,  put  into  a  wooden  tray,  or  upon 
a  board  ;  chop  very  fine,  and  rub  through  a  colander. 
Put  into  a  saucepan  ;  stir  until  it  begins  to  smoke  through- 
out. Add  then  two  tablespoonfuls  of  butter  for  a  good- 
sized  dish,  a  teaspoonful  of  white  sugar,  three  tablespoon- 
fuls of  milk,  salt  and  pepper  to  liking.  Beat,  as  it  heats, 
with  a  silver  fork  or  wire  spoon.  Some  put  in  a  little 
nutmeg,  and  most  people  like  it.  Cook  thus  until  it 
begins  to  bubble  up  as  you  beat  it.  Pour  into  a  deep 
dish,  surround  with  sliced  egg,  and  serve. 

POTATOES  STEWED  WHOLE. 

Pare  the  potatoes  and  boil  in  water  which  was  cold 
when  they  went  in.  When  they  are  done,  as  is  proved 
by  piercing  the  largest  with  a  fork,  turn  off  the  water,  and 
cover  them  barely  with  milk  already  heated.  Stew  in 
this  five  minutes  ;  take  the  potatoes  out,  and  put  into  a 
covered  deep  dish.  Add  to  the  milk  in  the  saucepan  a 
good  lump  of  butter,  rolled  in  flour,  some  chopped 
parsley,  pepper  and  salt.  Boil  up  once.  Crack  each 
potato  as  it  lies  in  the  dish,  by  pressing  with  the  back  of 
a  spoon  ;  pour  the  hot  milk  over  them ;  let  them  stand 
three  minutes  in  it,  and  send  to  table. 


94  JANUARY. 

FRENCH  TAPIOCA  CLSTARD. 

5  dessertspoonfuls  of  tapioca. 

i  quart  of  milk. 

i  pint  of  cold  water. 

3  eggs. 

i  teaspoonful  of  vanilla. 

i  heaping  cup  of  sugar. 

A  pinch  of  salt. 

Soak  the  tapioca  in  the  water  five  hours.  Heat  the 
milk  to  scalding ;  add  the  tapioca,  the  water  in  which  it 
was  soaked,  and  the  salt.  Stir  to  boiling,  and  pour  gradu- 
ally upon  the  yolks  and  sugar,  which  should  have  been 
beaten  together.  Boil  again,  stirring  constantly,  about 
five  minutes,  or  until  it  begins  to  thicken  well.  Turn 
into  a  bowl  and  stir  gently  into  the  custard  the  frothed 
whites  and  the  flavoring.  Eat  cold. 


Jburtl)   Deek.  Saturirag. 

Old  Hare  Soup. 

Hot  Pot.  Turnips  with  White  Sauce. 

Boiled  Rice,  au  Geneve.  Cucumber  Pickle. 

Cabinet  Pudding. 
Cabinet  Pudding  Sauce. 

OLD  HARE  SOUP. 

i  hare,  or  rabbit,  full  grown. 

The  bones  from  yesterday's  mutton  broken  up  well. 

A  slice  of  corned  ham,  or  some  bones  of  salt  pork. 

i  onion. 

Chopped  parsley. 

Pepper  and  salt. 

i  tablespoonful  of  mushroom  or  waln'jt  catsup. 

3  quarts  of  water. 


FOURTH  WEEK— SATURDAY.  Q$ 

Clean  the  hare  carefully  and  cut  to  pieces,  cracking  all 
the  bones.  Put  into  the  soup-kettle  with  the  mutton 
bones,  the  bacon,  onion,  and  parsley.  Pour  on  three 
quarts  of  cold  water;  put  on  the  lid  tightly,  and  stew 
four  hours  very  slowly.  By  this  time  the  meat  should  be 
in  shreds.  Strain  it,  return  to  the  fire,  season  it,  stew  and 
skim  five  minutes.  Slice  three  boiled  eggs  and  put  into 
the  tureen  and  pour  the  soup  over  them. 

HOT  POT. 

Put  into  a  deep  bake-dish  a  layer  of  cold  mutton  left  from 
your  roast,  freed  from  fat  and  skin  and  cut  into  strips  two 
inches  long  by  one  wide.  Overlay  these  with  slices  of 
parboiled  potatoes,  a  little  minced  onion,  an  oyster  or 
two  chopped,  some  tiny  bits  of  butter,  .with  salt  and 
pepper.  Repeat  this  process  until  your  meat  is  used  up. 
The  top  layer  should  be  potatoes.  Add  a  cupful  of 
gravy  from  Friday's  dinner  (or  elsewhere),  cover  very 
closely  and  bake  one  hour  before  lifting  the  lid.  Peep  in 
to  see  if  the  contents  are  done — they  will  be  if  your  fire 
is  tolerably  strong.  Turn  out  into  a  deep  dish. 

CUCUMBER  PICKLES 
Are  a  better  condiment  for  this  dish  than  any  others. 

TURNIPS  WITH  WHITE  SAUCE. 

Peel  and  quarter  your  turnips.  Leave  in  cold  water 
half  an  hour.  Put  on  in  hot  water,  and  boil  until  tender. 
Drain  and  cover  with  a  sauce  prepared  by  heating  a  cup 
of  milk,  thickening  it  with  a  heaping  teaspoonful  of  corn- 
starch,  and  stirring  in  a  great  spoonful  of  butter  with  pep- 
per and  salt  to  season  it  well.  Put  this,  when  you  have 
added  the  turnips,  into  a  vessel  set  within  another  of 
boiling  water,  and  let  them  stand  covered,  without  cook- 
ing, ten  minutes  before  serving. 

BOILED  RICE  AU  GENEVE. 

Pick  over  and  wash  the  rice,  and  boil  in  a  farina-kettle, 
with  enough  cold  water,  a  little  salted,  to  cover  it  an  inch 
deep.  Shake  now  and  then  as  the  rice  swells.  Take  from 


£X>  JANUARY. 

your  hare  soup,  when  you  have  strah-ed  it,  a  cupful  of 
the  liquor  and  about  half  as  much  of  the  toiled  shreds  of 
meat.  Chop  these  extremely  fine,  season  with  salt  and 
pepper.  Heat  the  cup  of  liquor  to  a  boil,  stir  into  it  a 
scant  tablespoonful  of  browned  flour,  then  «the  chopped 
meat  and  a  tablespoonful  of  butter,  and  stew  gently  five 
minutes.  Pile  the  boiled  rice,  which  should  be  almost 
dry,  in  a  dish,  and  pour  the  gravy  over  it.  It  is  very 
savory,  and  makes  a  pleasant  variety  in  the  list  of  winter 
vegetables. 

CABINET  PUDDING. 

•J  Ib.  of  prepared  flour. 

£  Ib.  of  butter. 

5  eggs. 

%  Ib.  of  sugar. 

J  Ib.  of  raisins  seeded  and  cut  into  three  pieces  each. 

£  Ib.  of  currants,  washed  and  dried. 

|-  cup  of  milk. 

%  lemon,  grated  peel  and  juice. 

Cream  the  butter  and  sugar ;  add  the  beaten  yolks ; 
the  milk  and  the  flour  alternately  with  the  whites.  Lastly, 
stir  in  the  fruit,  well  dredged  with  flour ;  beat  up  thor- 
oughly, pour  into  a  buttered  mould ;  put  into  a  pot  of 
boiling  water  and  do  not  let  it  relax  its  boil  for  two  hours 
and  a  half.  Dip  the  mould  into  cold  water  for  one  moment 
before  turning  it  out. 

CABINET  PUDDING  SAUCE. 

Yolks  of  2  eggs,  whipped  very  light. 

i  lemon,  juice  and  half  the  grated  peel. 

i  glass  of  wine. 

i  teaspoonful  of  cinnamon. 

i  cup  of  sugar. 

i  tablespoonful  of  butter. 

Rub  the  butter  into  the  sugar  ;  add  the  yolks,  lemon, 
and  spice.  Beat  five  minutes  and  put  in  the  wine,  stirring 
hard.  Set  within  a  saucepan  of  boiling  water,  and  stir 
until  it  is  scalding  hot.  Do  not  let  it  boil.  Pour  over 
the  pudding. 


FIRST  WEEK-SUNDAY.  97 

FEBRUARY. 
fmt  tDttk.  Btmirag. 

Clear  Vermicelli  Soup. 

Stewed  Ducks.  Fried  Apples  and  Bacon. 

Mashed  Carrots.  Potatoes  a  la  Reine. 

Potato  Pie. 

Oranges  and  Bananas. 


CLEAR  VERMICELLI  SOUP. 

6  Ibs.  of  veal — the  knuckle  is  best. 

i  Ib.  of  lean  ham,  cut  fine. 

i  bunch  of  sweet  herbs. 

^  Ib.  of  vermicelli. 

5  quarts  of  water. 

Pepper  and  salt  with  half  a  teaspoonful  ground  mace. 

Cut  the  meat  from  the  bones  in  thin  shreds,  and  crack 
the  bones  to  splinters.  Mince  the  ham  and  herbs.  Put 
into  a  soup-kettle,  add  the  water,  cover  very  tightly  with 
a  weight  upon  the  lid,  and  stand  where  it  will  slowly  boil, 
for  five  hours.  Then  turn  into  a  jar,  salt  and  pepper,  and 
shut  up  while  hot.  Leave  the  jar  all  Saturday  night  upon 
the  side  of  the  range,  where  it  will  keep  warm  until  morn- 
ing. Pour  into  a  bowl  before  breakfast  and  let  it  get  cold. 
Take  off  the  cake  of  fat  two  hours  before  dinner,  turn  the 
soup-jelly,  bones  and  all,  into  the  soup-pot,  and  when  it  is 
melted  strain  through  your  wire  sieve.  Put  in  the  mace, 
boil  for  an  hour  and  a  half,  and  skim.  Put  the  vermicelli, 
already  broken  into  short  bits  and  boiled  tender,  into  the 
tureen  (but  not .  the  water  in  which  it  was  boiled)  and 
strain  the  soup  over  it  through  double  tarlatan.  Let  it 
stand  ten  minutes  before  serving.  This  is  a  showy  soup, 
and  easily  made,  really  requiring  little  attention. 
5 


98  FEBRUARY. 

STEWED  DUCKS. 

On  Saturday,  draw,  wash,  and  stuff  your  ducks,  adding 
a  touch  of  onion  and  sage  to  the  dressing.  On  Saturday, 
also,  make  a  gravy  of  the  giblets,  cut  small,  an  onion, 
sliced,  with  a  pint  of  water.  Stew,  closely  covered,  for 
two  hours ;  take  off,  season,  and  set  away  with  the  giblets 
in  it  still.  Next  day — on  Sunday — lay  the  ducks  in  the 
dripping-pan,  put  in  the  gravy,  adding  water  if  there  is  not 
enough  to  half  cover  the  fowls,  at  least.  Invert  another 
pan  of  the  same  size  over  them,  and  let  them  stew,  at  a 
moderate  heat,  for  two  hours.  Or,  you  can  put  them  into 
a  large  saucepan,  pour  in  the  gravy,  fit  on  the  lid,  and 
cook  upon  the  range  for  the  same  time.  In  either  case 
they  will  take  care  of  themselves,  as  will  the  soup,  if 
Bridget  be  reasonably  obedient  to  orders,  while  you  go 
to  church.  When  the  ducks  are  done,  lay  them  upon  a 
hot  dish,  thicken  the  gravy  with  browned  flour,  add  a 
glass  of  brown  sherry  and  the  juice  of  a  lemon.  Lay 
three-cornered  bits  of  fried  bread  around  the  inside  of  the 
dish,  and  pour  the  gravy  over  all. 

FRIED  APPLES  AND  BACON. 

Pare,  core,  and  slice  round,  some  well-flavored  pippins, 
or  greenings.  Cut  into  thin  slices  some  streaked  middling 
of  excellent  bacon,  and  fry  in  their  own  fat  almost  to  crisp- 
ness.  Take  out  the  meat  and  arrange  it  upon  a  hot  chaf- 
ing-dish, while  you  fry  the  apples  in  th.e  fat  left  in  the  pan 
from  the  bacon.  Drain  and  lay  upon  the  slices  of  meat. 

This  is  a  Southern  dish,  and  not  so  homely  as  it  would 
seem  from  the  mere  reading. 

POTATOES  i  LA  REINE. 

Mash  as  usual,  beating  up  light  with  butter  and  milk, 
but  not  so  soft  as  not  to  take  any  shape  you  like  to  give 
them.  Make  a  rounded  hillock,  or  a  four-sided  pyramid 
of  them  upon  a  flat  dish.  Brush  this  all  over  with  beaten 
yolk  of  egg,  set  in  the  oven  a  few  minutes  to  harden  the 
coating,  and  send  to  table. 


FIRST  WEEK— SUNDAY.  99 

MASHED  CARROTS. 

Scrape,  wash,  lay  in  cold  water  half  an  hour;  then 
cook  tender  in  boiling  water.  Drain  well,  mash  with  a 
wooden  spoon,  or  beetle,  work  in  a  good  piece  of  butter, 
and  season  with  pepper  and  salt.  Heap  up  in  a  vege- 
table dish,  and  serve  very  hot. 

POTATO  PIE. 

i  Ib.  mashed  potato,  rubbed  through  a  colander. 
£  Ib.  of  butter,  creamed  with  the  sugar. 
6  eggs,  whites  and  yolks  beaten  separately, 
i  lemon,  squeezed  into  the  potato  while  hot. 

1  teaspoonful  of  nutmeg  and  the  same  of  mace. 

2  cups  of  white  sugar. 

Cream  the  butter  and  sugar ;  add  the  yolks,  the  spice, 
and  beat  in  the  potato  gradually  until  it  is  very  light.  At 
last,  whip  in  the  whites.  Bake  in  open  shells  of  paste. 
Eat  cold. 

When  making  these  pies  on  Saturday — forecasting  Mon- 
day's needs  and  superabundance  of  cares — prepare  more 
pastry  than  you  need  for  the  two  large  pies  which  the 
above  quantity  of  potato  mixture  will  fill,  and  set  aside  a 
trim  roll  of  raw  crust  tp  be  rolled  out  in  due  time — we 
shall  see  to  what  end.  I  take  it  for  granted  (once  more) 
that  all  of  Sunday's  receipts'will  be  diligently  conned  on 
the  day  when  the  old  distich  tells  us,  even  "  lazy  people 
work  the  best." 

This  potato  pie  will  be  pronounced  delicious. 

ORANGES  AND  BANANAS. 

These  will  make  a  pretty  finish  to  what  I  flatter  myself 
with  the  hope  that  you  will  find  a  good,  and  not  inelegant 
repast 


100  FEBRUARY. 


first  iDtek.  Jttontrag. 

Blanche's  Soup. 
Duck  Pate.  Succotash. 

Sweet  Potatoes,  Boiled.  Crab-apple  Jelly. 

Cup  Custard,  Boiled. 
Cut  or  Fancy  Cake. 

BLANCHE'S  SOUP. 

Strain  out  the  vermicelli  left  in  yesterday's  "  stock.' 
Heat  very  hot,  and  add  two  cups  of  milk  in  which  has 
been  stirred  a  tablespoonful  of  rice-flour,  or,  if  you  cannot 
get  that,  corn-starch.  Stir  until  it  thickens ;  take  out  a 
cupful  and  pour  it  over  two  beaten  eggs.  Return  to  the 
soup,  taste,  and  supply  what  seasoning  is  needed ;  lift 
from  the  fire  and  leave  covered  five  minutes  before  pour- 
ing into  the  tureen. 

DUCK  PAT^J. 

Cut  the  meat  from  the  bones  of  yesterday's  ducks,  in 
season  to  make  gravy.  Do  this  by  breaking  the  skeletons 
to  pieces,  and  putting  them,  with  the  stuffing,  into  a 
saucepan,  pouring  in  a  quart  of  cold  water,  and  letting  it 
in  two  hours  boil  down  to  half  as  much,  or  even  one- 
third.  Boil  slowly,  with  the  lid  slightly  lifted  after  the 
boiling  begins.  Let  this  get  cold  ;  skim  and  season.  In 
the  bottom  of  a  pudding-dish  put  some  neat  slices  of  duck  ; 
on  this  a  layer  of  boiled  egg  sliced  thin  ;  then,  a  few 
slices  of  corned  tongue.  (That  of  a  calf  will  do  as  well 
as  beef,  and  be  cheaper.  It  should  be  boiled  and  cold.) 
Sprinkle  each  layer  with  pepper  and  a  little  salt,  with  a 
tiny  pinch  of  mace  upon  the  tongue.  When  your  mate- 
rials are  used  up,  pour  in  the  gravy,  and,  just  before  it 
goes  into  the  oven,  cover  with  a  crust  of  pastry  kept  over 
from  Saturday.  Bake  about  three-quarters  of  an  hour  for 
a  large  dish — half  an  hour  for  one  of  medium  size.  There 


FIRST  WEEK— MONDAY.  IOI 

must  be  a  slit  in  the  centre  of  the  crust  to  let  out  the 
steam. 

By  proper  foresight,  the  manufacture  of  this  very  pala- 
table pie  will  consume  but  little  of  a  busy  woman's  time 
on  Monday.  Do  not  forget  that  with  gravies  and  soups, 
after  you  have  placed  them  over  the  fire  in  a  well-chosen 
location,  they  will  need  nothing  more  than  a  hasty  glance 
for,  perhaps,  several  hours,  during  which  much  work  in 
other  parts  of  the  household  can  be  done. 

SWEET  POTATOES,  BOILED. 

It  is  poor  economy,  in  buying  sweet  or  Irish  potatoes^ 
to  get  either  very  large  or  very  small  ones.  So,  in  cook- 
ing, select  those  of  uniform  size.  Put  on  in  hot  water ; 
boil  until  a  fork  will  go  easily  into  the  largest.  Peel 
quickly  and  set  in  the  oven  for  a  few  minutes  to  dry.  Eat 
hot,  with  butter. 

SUCCOTASH. 

i  can  of  sweet  corn. 

i  can  of  string  beans. 

i  great  spoonful  of  butter. 

Pepper  and  salt. 

i  cup  of  milk. 

A  little  flour. 

Cut  the  beans  into  inch  lengths  ;  put  them  into  a  sauce- 
pan with  the  corn,  and  cover  with  cold  water.  Stew  hall 
an  hour,  after  they  begin  to  cook,  turn  off  most  of  the 
water  and  put  in  the  milk — cold.  When  it  is  hot,  stir  in 
the  butter,  rolled  in  flour.  Season,  simmer  for  five  min- 
utes, and  pour  into  a  deep  dish. 

This  will  make  a  large  quantity  of  succotash  for  a  small 
family,  but  what  is  not  eaten  will  be  nice  warmed  over  for 
breakfast.  ^ 

CUP  CUSTARDS — BOILED. 

i  quart  of  milk. 

Yolks  of  5  eggs  and   whites  of  3  (reserving  2  for  th« 

meringue}. 

6  tablespoonfuls  of  sugar. 
Vanilla  flavoring,  i  teaspoonful  to  the  pint. 


102  FEBRUARY. 

Heat  the  milk  almost  to  boiling.  Take  out  a  cupful 
and  add,  slowly,  to  the  beaten  yolks  and  sugar,  whipped 
up  with  three  of  the  whites.  Return  to  the  fire  and  stir 
until  it  begins  to  thicken,  but  not  until  it  curdles.  Pour 
into  a  bowl  and,  when  cold,  flavor.  Fill  glass,  or  china 
cups  with  it.  Whip  the  reserved  whites  to  a  meringue 
with  a  little  powdered  sugar,  and  heap  a  spoonful  upon 
the  top  of  each  cup. 

Watch  your  opportunity  for  boiling  the  custard.  I  have 
often  slipped  into  the  kitchen  and  made  it  while  the  coffee 
was  boiling  for  breakfast.  This  once  off  the  fire,  no  more 
cooking  is  needed. 

CUT,  OR  FANCY  CAKE, 

Of  which  every  housewife  keeps  a  supply  in  her  pantry, 
for  luncheon  and  tea,  makes,  with  these  custards,  a  nice 
dessert,  to  which  you  need  never  be  ashamed  to  seat  John 
And  his  friends. 


.     first  tihek. 


Family  Soup. 

Rolled  Beef.  Baked  Tomatoes. 

Browned  Potatoes  Whole.  Apple  Sauce. 

Unity  Pudding. 
Cream  Sauce. 

FAMILY  SOUP. 

*  2  Ibs.  fresh  beef  bones,  broken  small, 
i  Ib.  calf's  liver,  sliced, 
i  slice  of  ham,  minced, 
i  Ib.  of  coarse  mutton,  also  minced." 
i  turnip. 

3  stalks  of  celery, 
i  onion. 


FIRST  WEEK:— TUESDAY.  103 

Bunch  sweet  herbs. 
£  cup  of  raw  rice. 
Pepper  and  salt. 
4  quarts  of  cold  water. 

Put  the  cracked  bones,  the  meat,  and  the  chopped 
vegetables  into  the  soup-pot,  and  cover  with  the  water. 
The  liver  should  lie  in  salted  water  one  hour  before  it  is 
sliced.  Stew  very  slowly  five  hours.  Then  strain,  rub- 
bing hard  ;  cool  enough  to  bring  the  fat  to  the  top.  Take 
it  off,  season  the  soup,  put  over  the  fire,  and  when  it 
boils  stir  in  the  rice,  previously  cooked  soft  in  a  little 
salted  water.  Simmer  together  half  an  hour,  and  pour 
out. 

ROLLED  BEEF. 

Get  a  njlet  of  beef — that  is,  the  tenderloin  of  several 
steaks  cut  in  one  piece.  It  will  not  be  cheap,  but  there 
will  be  no  waste.  Therefore,  as  one  weighing  four  or  five 
pounds  will  make  a  roast  for  one  day,  your  dinner  will 
not  be  really  expensive.  Roll  it  up  round ;  pin  tightly 
with  skewers  not  to  be  removed,  except  by  the  carver, 
and  roast  with  care,  basting  often  that  it  may  not  dry  up. 
Carve  horizontally. 

BROWNED  POTATOES — WHOLE. 

Peel  and  parboil  some  fine  potatoes,  and  half  an  hour 
before  your  beef  is  taken  up,  lay  them  in  the  dripping- 
pan.  Baste  with  the  meat  and  turn  several  times.  Drain 
off  the  grease  when  they  are  done  to  a  fine  brown,  and 
lay  about  the  meat  in  the  dish  when  it  goes  to  table. 

BAKED  TOMATOES. 

Open  a  can  of  tomatoes,  and  turn  into  a  bowl.  After 
an  hour,  season  them  with  a  teaspoonful  of  sugar,  half  as 
much  salt,  a  little  pepper  and  a  tablespoonful  of  butter 
cut  into  bits,  each  bit  rolled  in  flour  and  all  distributed 
evenly  throughout  the  tomatoes.  Cover  with  very  dry 
bread-crumbs.  Bake  in  a  pudding-dish,  covered,  about 
thirty  minutes,  then  brown  on  the  upper  grating  of  the 
oven. 


IO4  FEBRUARY. 

APPLE  SAUCE. 

Make  this  on  Saturday,  by  stewing  sliced  tart  apples 
in  a  little  water  until  soft,  draining  and  mashing  them, 
adding  a  bit  of  butter  while  doing  this.  Sweeten  abun- 
dantly and  season  with  nutmeg. 

UNITY  PUDDING. 

cup  of  milk, 
tablespoonful  of  butter. 

egg- 

generous  pint  ot  prepared  flour, 
cup  of  sugar, 
i  saltspoonful  of  salt. 

Rub  butter  and  sugar  together ;  beat  in  the  egg,  and 
whip  up  very  light.  Then,  milk  and  salt,  finally  the  flour. 
Bake  in  a  buttered  mould,  until  a  straw  thrust  into  the 
thickest  part  comes  out  clean.  Turn  out  upon  a  plate. 
Cut  in  slices  and  eat  hot. 

If  for  this  and  other  receipts  which  prescribe  prepared 
flour,  you  cannot  conveniently  procure  it,  add  one  tea- 
spoonful  of  soda  and  two  of  cream  of  tartar  to  each  quart 
of  flour.  Sift  all  several  times  through  a  sieve.  You 
can  keep  this  for  a  week  or  two  in  a  dry  place. 

CREAM  SAUCE. 

2  cups  rich  milk — half  cream,  if  you  can  get  it. 

4  tablespoonfuls  of  sugar. 

Whites  of  2  eggs  whipped  stiff. 

i  teaspoonful  extract  of  bitter  almonds. 

%  teaspoonful  of  nutmeg. 

i  even  tablespoonful  of  corn-starch  wet  up  with  cold 
water. 

Heat  the  milk  to  scalding ;  add  the  sugar,  stir  in  the 
corn-starch.  When  it  thickens  beat  in  the  stiffened 
whites,  then  the  seasoning.  Take  from  the  fire,  and  set 
in  boiling  water  to  keep  warm — but  not  cook — until 
wanted. 


FIRST  WEEK— WEDNESDAY.  I  OS 


-first  fthek. 


Split  Pea  Soup. 

Fricasseed  Chicken,  Brown.  -Ladies'  Cabbage. 

Baked  Potatoes.  Stewed  Salsify. 


Soft  Gingerbread. 
Cafe  au  Lait. 


SPLIT  PEA  SOUP. 

i  quart  of  split  peas,  soaked  in  soft  water  all  night. 

1  Ib.  streaked  salt  pork,  cut  into  thin  strips. 

2  Ibs.  of  beef  bones,  cracked  well. 

3  stalks  of  celery,  and  i  onion,  chopped. 
Salt  and  pepper  to  taste. 

4  quarts  of  cold  water. 
A  sliced  lemon. 

Put  soaked  peas,  pork,  bones  and  vegetables  ovei 
the  fire,  with  the  water,  and  boil  slowly  for  three  hours, 
until  the  liquid  is  reduced  nearly  one  half.  Strain  through 
a  colander,  rubbing  the  peas  into  a  tolerably  thick  puree 
into  the  vessel  below.  Season,  simmer  ten  minutes  over 
the  fire,  and  pour  over  the  lemon,  sliced  and  pared  and 
laid  in  the  tureen. 

FRICASSEED  CHICKEN — BROWN. 

i  pair  of  chickens. 

•J  ft>.  salt  pork,  minced. 

1  small  onion. 
Tablespoonful  of  chopped  parsley. 

2  tablespoonfuls  of  butter. 
Browned  flour. 

Pepper,  and  a  little  salt. 

Joint  the  chickens,  cutting  them  with  a  sharp  knife. 
Put,  with  the  pork,  into  a  pot  with  a  quart  of  water,  and 
stew  until  tender.  Do  not  boil  fast,  especially  at  fiist 

5* 


106  FEBRUARY. 

Strain  off  the  liquor  and  cover  the  chickens  while  ycu 
prepare  the  gravy.  Put  it  into  a  large  frying-pan.  There 
will  not  be  too  much  after  the  chickens  are  taken  out  of 
it.  Add  to  it  the  parsley  and  chopped  onion,  with  sea- 
soning. Boil  up,  thicken  with  browned  flour  ;  stir  in  the 
butter  and  cook  rapidly,  stirring  often,  ten  minutes.  Ar- 
range the  chickens  upon  a  hot  dish  and  pour  the  gravy 
over  it.  Let  all  stand  for  five  minutes  before  sending  to 
the  table. 

LADIES'  CABBAGE. 

•   i  firm  white  cabbage,  boiled  and  left  to  get  cold. 

2  beaten  eggs. 

i  tablespoonful  of  butter. 

3  tablespoonfuls  of  rich  milk. 
Pepper  and  salt. 

Boil  the  cabbage  in  two  waters.  When  it  is  cold,  chop 
fine,  and  mix  with  it  the  beaten  eggs,  butter,  milk,  pepper 
and  salt  to  your  liking.  Beat  up  well  and  bake  in  a 
(buttered  pudding-dish  until  brown.  Serve  in  the  dish  in 
which  it  was  cooked,  and  eat  hot. 

BAKED  POTATOES. 

Select  large,  fair  potatoes  of  equal  size,  wash,  wipe  and 
put  into  the  oven  to  bake  until  soft  all  through.  Send  to 
table  wrapped  in  a  napkin. 

STEWED  SALSIFY. 

Scrape  and  drop  into  cold  water  as  fast  as  you  clean 
them.  Cut  into  inch  lengths  ;  cover  with  hot  water  and 
stew  tender.  Turn  off  the  water  ;  put  in  a  cupful  of  cold 
milk.  Stew  in  this  ten  minutes  after  the  boil  begins  ; 
add  a  lump  of  butter  rolled  thickly  in  flour ;  pepper  and 
salt  as  you  fancy.  Boil  up  once  and  pour  ir.to  a  deep 
dish. 

SOFT  GINGERBREAD. 

i  cup  of  butter, 
i  cup  of  molasses. 
i  cup  of  sugar. 


FIRST  WEEK—THURSDAY.  IO7 

i  cup  of  sour  or  butter  milk. 

\  Ib.  of  raisins,  seeded  and  cut  in  half. 

i  teaspoonful  of  soda,  dissolved  in  boiling  water. 

1  teaspoonful  of  cinnamon. 

2  eggs. 

Nearly  5  cups  of  sifted  flour,  enough  for  tolerably  thick 
batter. 

Cream  butter,  sugar,  molasses,  and  spice  ;  set  the  mix- 
ture on  the  range  until  lukewarm.  Add  the  milk,  then 
the  beaten  eggs,  the  soda,  and  at  last  the  flour.  Beat 
hard  five  minutes ;  put  in  the  fruit  dredged  with  flour ; 
beat  three  minutes,  and  bake  in  small  round  tins. 

Eat  warm  all  that  is  needed  for  dessert.  The  rest  will 
keep  well.  This  gingerbread  is  uncommonly  fine. 

CAF£  AU  LAIT. 

2  cups  strong  made  coffee — fresh  and  hot. 
2  cups  of  boiling  milk. 

Strain  the  coffee  from  the  boiler  into  the  table  coffee- 
pot, through  thin  muslin.  Add  the  boiling  milk  and  set 
in  a  vessel  of  hot  water,  a  "cozey,"  or  a  thick  clqth 
wrapped  about  it,  for  five  minutes.  Then  it  is  ready  for 
use.  Pass  with  the  gingerbread. 


Jrat 

Dundee  Broth. 

Baked  Calf's  Head.       French  Beans  and  Fried  Brains, 
Stewed  Tomatoes.  Potatoes  in  cases. 


Snowballs. 
Sweet  Cream. 

DUNDEE  BROTH. 

3  Ibs.  of  mutton  cut  into  strips. 
2  Ibs  of  bones  cracked. 


108  FEBRUARY 

1  carrot. 

2  turnips. 
2  onions. 
Bunch  of  herbs. 

Handful  of  chopped  cabbage. 

Pepper  and  salt. 

J  Ib.  of  barley. 

4  quarts  of  cold  water. 

Put  on  the  meat,  bones,  and  sweet  herbs,  to  stew  in 
four  quarts  of  water.  Do  not  disturb  for  four  hours. 
Meanwhile,  pare  and  cut  the  vegetables  into  dice,  and 
boil  until  tender  in  just  enough  water  to  cover  them. 
Drain  this  off  and  throw  it  away.  Cover  the  vegetables 
with  cold  water,  a  little  salt,  and  let  them  stand  until 
you  have  strained  the  soup.  This  should  be  allowed  to 
cool  to  throw  up  the  fat.  Skim  it  with  care ;  put  back 
over  the  fire.  Salt  and  pepper,  boil  up,  and  skim  again 
before  putting  in  the  vegetables,  without  the  water  in 
which  they  have  been  standing.  The  barley  should,  all 
this  time,  be  soaking  in  warm  water,  just  deep  enough  to 
cover  it.  Turn  it  now,  with  the  water  in  which  it  has  lain, 
into  the  soup.  Let  all  simmer  together  one  hour,  and 
serve  the  vegetables  in  the  soup. 

'BAKED  CALF'S  HEAD. 

Take  out  the  brains  and  set  aside.  Wash  the  head 
carefully.  It  should,  of  course,  be  cleaned  with  the  skin 
on.  Soak  it  in  cold,  salted  water,  one  hour,  then  in  hot 
water  ten  minutes.  Boil  in  three  quarts  of  cold  water 
for  about  an  hour  after  the  water  begins  to  bubble. 
Take  it  out,  saving  the  liquor  when  you  have  salted  it, 
as  stock  for  to-morrow's  soup.  Plunge  the  head  into 
cold  water  for  five  minutes.  Wipe  carefully,  put  into 
your  dripping-pan,  brush  it  over  with  beaten  egg,  sprin- 
kle with  bread-crumbs,  and  bake  until  nicely  browned, 
basting  three  times  with  butter.  Make  a  gravy  of  a  cup- 
ful of  the  liquor,  seasoned  and  thickened.  Fry  strips  of 
ham,  about  an  inch  wide  by  four  inches  long,  almost  crisp 
in  their  own  fat,  and  having  laid  the  head  upon  a  flat  dish, 
dispose  these  about  it.  Serve  a  piece  with  each  plate  of 
the  head. 


FIRST  WEEK— THURSDAY.  109 

FRENCH  BEANS  AND  FRIED  BRAINS. 

Open  a  can  of  string-beans  one  hour  at  least  before 
they  are  to  be  cooked.  Cut  into  short  pieces,  cover  with 
hot  water,  and  stew  thirty  minutes,  but  not  until  they 
break.  Drain  well ;  stir  into  them  two  tablespoonfuls  of 
melted  butter,  in  which  have  been  mixed  salt,  pepper, 
and  a  tablespoonful  of  lemon-juice.  Heap  within  a  deep 
dish,  and  garnish  with  the  brains. 

Wash  the  brains  and  lay  in  cold  salt  and  water  for  an 
hour,  then  boil  ten  minutes.  Leave  in  very  cold  water 
until  firm — say  a  quarter  of  an  hour.  Wipe,  and  chop 
fine,  add  a  little  parsley,  pepper  and  salt ;  make  into 
small  cakes  by  flouring  your  hands  ;  dip  in  beaten  egg, 
then  in  cracker-crumbs,  and  fry  in  hot  dripping.  Drain 
thoroughly. 

STEWED  TOMATOES. 

Season  a  can  of  tomatoes  with  salt,  pepper,  sugar,  and 
a  little  chopped  onion.  Stew  for  twenty-five  minutes  and 
Stir  in  a  large  tablespoonful  of  butter.  Simmer  ten  min- 
utes, and  serve.  • 

POTATOES  IN  CASES. 

Roast  large  potatoes.  Cut  off  a  piece  from  the  top  of 
each,  and  lay  it  aside.  Empty  the  insides  carefully  by 
the  help  of  a  small  spoon — not  tearing  the  skins.  To 
this  potato,  when  mashed,  add  -butter,  grated  cheese,  pep- 
per and  salt,  as  suits  your  taste.  Bind  the  mixture  with 
a  beaten  egg ;  heat  in  a  saucepan,  stirring  to  prevent 
scorching  •  refill  the  cases,  fit  on  the  top  of  each,  and  set 
in  a  hot  oven  three  minutes  before  sending  to  table  in  a 
warm  napkin. 

SNOWBALLS. 

J  Ib.  raw  rice. 
i  quart  fresh  milk. 
5  tablespoonfuls  of  sugar. 
A  little  nutmeg. 

Wa/ih  the  rice  in  several  waters,  and  boil  in  the  milk 
(always  in  a  farina-kettle),  adding  a  little  salt  and  five 


HO  FEBRUARY. 

tablespoonfuls  of  sugar,  with  a  pinch  of  nutmeg.  Stew 
gently  until  the  rice  is  soft  and  has  soaked  up  the  milk. 
Fill  small  cups  with  the  rice,  pressing  it  down  firmly,  and 
let  it  get  cold.  At  dinner-time,  turn  it  out  upon  a  large 
flat  dish,  or  pile  within  a  glass  bowl.  Eat  with  sweet- 
ened cream. 

SWEET  CREAM. 

2  cups  of  cream. 

3  tablespoonfuls  of  powdered  sugar. 
2  teaspoonfuls  of  rose-water. 

Stir  the  sugar  into  the  cream  until  it  is  dissolved ;   then 
the  rose-water. 


Jir0t  tDedt.  Jiribaj). 

Calf's  Feet  Soup. 
Salt  Mackerel  with  Cream  Sauce. 

Larded  Sweetbreads,   Stewed, 
Mashed  Potatoes.  Stewed  Celery. 

Omelette  Souffle. 
Tea  and  Toasted  Crackers. 


CALF'S  FEET  SOUP. 

4  calf's  feet. 

1  onion. 

Bunch  of  sweet  herbs. 

2  stalks  of  celery. 
4  cloves. 

2  eggs. 

i  cup  of  milk. 
Pepper  and  salt. 

i  quart  of  cold  water,  and  the  liquor  in  which  the  calf  I 
head  was  boiled,  yesterday. 


FIRST  WEEK— FRIDAY.  Ill 

In  bespeaking  your  calf  s  head  from  your  butcher,  ask 
also  for  four  nice  feet,  already  cleaned.  (You  can  secure 
your  sweetbreads  at  the  same  time. )  Put  on  the  feet  in 
a  quart  of  cold  water.  Cover  closely  and  heat  gradually 
to  a  very  gentle  boil.  Keep  this  up  until  the  feet  begin 
to  shrink  from  the  bones — about  two  hours.  Should  the 
water  fall  perceptibly,  fill  up  from  the  tea-kettle.  Have 
ready  the  vegetables,  herbs,  and  spice,  the  former  cut  up 
small.  Put  them  into  the  liquor  left  from  yesterday's 
head,  and  when  you  have  heated  this  to  a  boil,  add  the 
feet  with  the  water  in  which  they  are  cooking.  Boil  for 
another  hour,  still  slowly.  Strain  the  soup,  cool  to  make 
the  grease  rise.  Skim,  season,  and  return  to  the  fire. 
When  again  boiling,  stir  in  the  milk,  and  the  meat  from 
the  feet,  cut  into  dice.  Take  out  a  cupful  of  the  soup 
and  pour,  by  degrees,  over  the  beaten  eggs.  Return  to 
the  pot,  stir  two  minutes,  and  serve. 

A  very  nice  soup,  and  a  nutritious.  If  you  cannot  get 
calf  s  feet,  use  those  of  a  pig  instead,  cooking  exactly  in 
the  same  way. 

SALT  MACKEREL,  WITH  CREAM  SAUCE. 

Soak  overnight  in  lukewarm  water,  changing  this  in 
the  morning  for  ice-cold.  Rub  all  the  salt  off,  and  wipe 
dry.  Grease  your  gridiron  with  butter,  and  rub  the  fish 
on  both  sides  with  the  same,  melted.  Then  broil  quickly 
over  a  clear  fire,  turning  with  a  cake-turner  so  as  not  to 
break  it.  Lay  upon  a  hot-water  dish,  and  cover  until  the 
the  sauce  is  ready. 

Heat  a  small  cup  of  milk  to  scalding.  Stir  into  it  a 
teaspoonful  of  corn-starch,  wet  up  with  a  little  water. 
When  this  thickens",  add  two  tablespoonfuls  of  butter, 
pepper,  salt,  and  chopped  parsley.  Beat  an  egg  light, 
pour  the  sauce  gradually  over  it,  put  the  mixture  again 
over  the  fire,  and  stir  one  minute,  not  more.  Pour  upon 
the  fish,  and  let  all  stand,  covered,  over  the  hot  water 
in  the  chafing-dish.  Put  fresh  boiling  water  under  the 
dish  before  sending  to  table. 


112  FEBRUARY. 

MASHED  POTATOES* 

Beaten  light  with  milk  and  butter,  and  smoothed  into  a 
mound,  should  be  served  with  the  fish.  If  you  have  a 
pretty  butter-print,  wet  it,  and  stamp  the  top  of  the 
mound. 

Remember  that  everything  tastes  better  for  looking 
well. 

LARDED  SWEETBREADS,  STEWED. 

3  or  4  fine  sweetbreads. 

J  Ib.  fat  salt  pork,  cut  into  "  lardoons,"  or  long  narrow 

strips, 
i  cup  of  gravy  (saved  from  the  roast  calf  s  head  of 

yesterday). 

1  tablespoonful  of  tomato  or  other  catsup. 
Juice  of  half  a  lemon. 

Season  with  pepper. 

Parboil  the  sweetbreads  for  five  minutes.  The  water 
should  boil  when  they  are  dropped  in.  Take  out  and  lay 
at  once  in  ice-cold  water.  This  makes  them  firm. 
Leave  in  this  five  minutes,  wipe  dry,  and  set  aside  to  get 
cold.  Then  lard  with  the  strips  of  pork,  passing  them 
quite  through,  so  as  to  project  on  both  sides.  If  you 
have  no  larding-needle,  use  a  long-bladed  penknife.  Put 
them  into  a  saucepan ;  cover  with  the  gravy.  If  there 
is  not  enough,  put  in  a  few  spoonfuls  from  the  boiling 
soup.  The  gravy  should  be  cold,  however,  when  poured 
over  the  sweetbreads.  Stew  about  twenty-five  minutes 
after  the  boil  begins.  Take  out  the  sweetbreads  ;  thicken 
the  gravy  with  browned  Hour,  add  catsup,  lemon,  and  pep- 
per, the  lardoons  having  salted  it  sufficiently.  Lay  the 
sweetbreads  upon  a  hot  dish,  pour  the  gravy  over  them, 
and  serve ;  in  carving,  cut  perpendicularly. 

STEWED  CELERY. 

2  bunches  of  celery,  the  white  stalks  only,  scraped  and 

cut  into  short  pieces, 
a  beaten  eggs. 
i  cup  of  milk. 


FIRST  WEEK— FRIDAY.  113 

i  tablespoonful  of  butter  rolled  in  flour. 
Pepper,  salt,  and  a  pinch  of  nutmeg. 

Stew  the  celery  in  a  little  salted  hot  water  until  quite 
tender.  Drain  off  the  water  and  put  in  the  milk,  cold. 
So  soon  as  it  boils,  stir  in  the  butter,  rolled  in  flour,  pep- 
per, salt,  and  nutmeg.  Add  a  few  spoonfuls  of  the  hot 
milk  to  the  beaten  eggs  that  they  may  not  curdle  in  the 
saucepan ;  put  with  the  celery  and  sauce  over  the  fire ; 
boil  up  once,  and  dish. 

OMELETTE  SOUFFLE. 

8  eggs. 

5  tablespoonfuls  of  powdered  sugar, 
i  tablespoonful  of  butter. 
Vanilla  or  rose-water  flavoring. 

Whip  the  whites  to  a  very  stiff  froth,  thick  enough  to  be 
cut  with  a  knife.  Beat  the  yolks  smooth  and  long ;  add  to 
these  the  sugar,  whip  up  well,  and  flavor.  Grease  a  neat 
pudding-dish  abundantly  with  the  tablespoonful  of  butter. 
The  last  thing  before  you  take  your  seat  at  the  table,  do 
all  this  ;  stir  -whites  and  yolks  together,  and  put  into  a 
steady,  not  too  hot,  oven.  If  you  have  a  teachable  cook, 
let  her  learn  how  to  put  the  prepared  ingredients  together 
after  dinner  has  gone  in.  The  oven-door  should  be 
opened  as  seldom  as  possible,  certainly  not  under  fifteen 
minutes.  By  this  time  the  omelette  should  have  risen 
high,  and  be  of  a  golden  brown.  Partly  close  the  oven- 
door,  to  keep  it  hot,  and  let  it  be  served  as  soon  as  possi- 
ble in  the  bake-dish. 

Never  attempt  this  or  any  other  nerve-trying  dish,  for  the 
first  time,  for  others  than  a  family  party.  Yet  it  is  easy 
enough  when  you  have  once  learned  for  yourself  how  long 
to  cook  it,  and  how  soon  it  will  fall. 

TEA  AND  TOASTED  CRACKERS. 

Split  Boston  crackers,  toast,  butter  ;  put  where  they  will 
keep  hot,  and  pass  with  an  after-dinner  cup  of  tea. 


114  FEBRUARY. 


fmt  tDtek. 


Gravy  and  Sago  Soup. 

Boiled  Corned  Beef.  Baked  Macaroni. 

Cauliflower,  with  Sauce.  Mashed  Turnips. 

Jelly  Tartlets. 
Apples  and  Nuts. 


GRAVY  AND  SAGO  SOUP. 

4  Ibs.  coarse  beef,  cut  into  strips. 

3  Ibs.  of  bones. 

i  slice  of  lean  corned  ham. 

4  onions. 

4  cloves. 

1  bunch 'of  sweet  herbs. 
£  Ib.  of  German  sago. 
Pepper  and  salt. 

5  quarts  of  water. 

2  stalks  of  celery,  cut  small. 

'  Cut  the  beef  into  narrow  strips,  the  onions  into  slices. 
Fry  the  latter  brown  in  dripping,  strain  them  out,  and  set 
aside.  Return  the  dripping  to  the  pan,  and  fry  the  meat 
until  it  is  nicely  browned,  but  not  crisp.  Lastly,  fry  the 
bones  in  the  same  fat.  They  should  be  broken  up  small. 
Put  meat,  bones,  celery,  spice,  and  onions  into  a  pot  with 
a  quart  of  cold  water  ;  cover  closely,  and  put  where  it  will 
not  boil  under  an  hour,  but  will  heat  all  the  time.  This 
is  to  draw  out  color  and  open  the  pores  (so  to  speak)  of 
the  meat.  So  soon  as  it  boils  add  four  quarts  more  of 
cold  water.  Set  where  it  will  boil  steadily,  but  never  fast, 
for  five  hours.  Strain,  and  cool  sufficiently  to  make  the 
fat  rise.  Take  it  off,  put  back  over  the  fire,  season,  boil 
up  and  skim ;  put  in  the  sago,  which  should  have  been 
soaked  two  hours  in  a  little  water,  simmer  fifteen  minutes 
and  serve. 

Save  all  that  is  left  from  dinner,  for  Monday. 


FIRST  WEEK— SATURDAY.  1 15 

BOILED  CORNED  BEEF. 

Wash  well,  and  put  over  the  fire  in  hot  water — plenty 
of  it — and  boil  twenty  minutes  for  each  pound  of  meat. 
Turn  three  times  while  cooking.  Drain  dry,  and  serve 
with  drawn  butter  in  a  boat.  "  Draw  "  the  butter  in  liq- 
uor taken  from  the  pot.  Keep  the  rest  of  the  liquor  for 
the  base  of  Sunday's  soup. 

MASHED  TURNIPS. 

Pare,  quarter,  and  lay  in  cold  water  half  an  hour.  Put 
on  in  boiling  water,  and  cook  until  tender.  Drain,  mash, 
and  press  to  get  out  the  water,  work  in  pepper,  salt,  and 
a  generous  lump  of  butter.  Do  all  this  quickly  not  to 
cool  the  turnips,  and  pile  smoothly  in  a  hot,  deep  dish. 

CAULIFLOWER,  WITH  SAUCE. 

Pick  off  the  leaves  and  cut  the  stem  close.  Do  not  cut 
the  cauliflower  unless  very  large.  Lay  in  cold  water  for 
thirty  minutes,  tie  in  coarse  bobbinet  lace  or  mosquito 
net,  and  cook  in  boiling  water,  slightly  salted,  until  tender. 
Lay  the  cauliflower,  flower  upward,  within  a  hot  dish,  and 
pour  the  sauce  over  it. 

SAUCE    FOR  THE    ABOVE. 

Stir  into  a  cup  of  boiling  water  a  tablespoonful  of  flour, 
wet  up  with  cold.  When  it  has  boiled  two  minutes,  add 
two  tablespoonfuls  of  butter,  the  white  of  an  egg  whipped 
stiff,  pepper  and  salt,  and  the  juice  of  a  lemon.  Boil  one 
minute,  and  pour  over  the  cauliflower. 

BAKED  MACARONI. 

Break  half  a  pound  of  macaroni  into  pieces  an  inch 
long,  and  cook  in  boiling  water,  slightly  salted,  twenty 
minutes.  Drain,  and  put  a  layer  in  the  bottom  of  a  greased 
bake-dish,  upon  this  some  grated  cheese — Parmesan,  if  you 
can  get  it — and  tiny  bits  of  butter.  Then  more  macaroni, 
and  so  on,  filling  the  dish,  with  grated  cheese  on  top. 


Il6  FEBRUARY. 

Wet  with  a  little  milk,  and  salt  lightly.     Bake,  covered 
half  an  hour,  then  brown.     Serve  in  the  bake-dish. 

JELLY  TARTLETS. 

i  Ib.  of  flour. 
\  Ib.  of  butter. 
£  Ib.  of  lard. 
Yolk  of  an  egg. 
Ice-water. 

Wash  the  butter  in  three  waters,  working  it  over  well 
to  get  out  the  salt.  Melt  it  in  a  tin  cup  set  in  boiling 
water,  take  the  scum  from  the  top,  and  let  it  get  almost 
cold,  when  beat,  little  by  little,  into  the  whipped  egg. 
Work  these  into  the  flour,  adding  just  enough  ice-water  to 
make  the  paste  soft  enough  to  roll  out.  When  you  have 
rolled  it  into  a  thin  sheet,  spread  all  over  with  the  lard, 
put  on  with  a  knife.  Sprinkle  lightly  with  flour,  roll  up, 
and  flatten  with  three  or  four  strokes  of  the  rolling-pin. 
Roll  again  into  a  yet  thinner  sheet ;  again  lubricate  with 
the  lard  and  sprinkle  with  flour,  and,  once  more,  make 
into  a  tight  roll.  Set  for  an  hour  in  a  cold  place.  Cut  in 
two.  Set  aside  enough  for  your  Monday's  dessert ;  line 
small  "patty-pans"  with  the  rest,  pricking  the  paste  on 
the  bottom  to  keep  it  from  puffing  too  high.  Bake  in  a 
quick  oven,  and  when  cold  put  a  tablespoonful  of  sweet 
jelly  or  jam  in  each. 

APPLES  AND  NUTS, 

Especially  the  former,  are  better  for  very  young  stomachs 
than  pastry, 


SECOND   WEEK—  SUNDAY.  II? 

Seconir 


Mock  Turtle  Bean  Soup. 

Haunch  of  Venison.  Moulded  Potatoes. 

Lima  Beans.  Sweet  Potatoes,  Browned. 

Wine  Jelly  with  Whipped  Cream. 
Coffee  and  Fancy  Cakes. 

MOCK.  TURTLE  BEAN  SOUP. 

1  quart  of  mock  turtle  soup  beans. 

2  onions,  chopped. 

4  stalks  of  celery,  cut  small. 

Liquor  in  which   the   corned  beef  of  yesterday  was 

boiled. 
Pepper. 

Dice  of  fried  bread. 
i  quart  of  cold  water. 
i  tablespoonful  of  butter  rolled  in  flour. 

Soak  the  beans  overnight.  In  the  morning,  pour  on  a 
quart  of  cold  water,  and  set  them  where  they  will  heat 
for  an  hour,  without  burning.  Stir  up  often  from  the  bot- 
tom. At  the  end  of  this  time  add  the  beef  liquor  (after 
taking  off  the  fat),  the  onions,  and  celery.  Cook  gently 
three  hours,  until  the  beans  are  boiled  to  pieces.  Strain, 
season,  put  back  into  the  kettle,  boil  up,  season  with  pep- 
per, stir  in  the  butter  rolled  in  flour.  Simmer  five  min- 
utes, and  pour  upon  the  fried  bread  in  the  tureen. 

If  you  cannot  get  the  purple  "mock  turtle  soup  beans," 
use  the  common  white  ones. 

HAUNCH  OF  VENISON. 

Wash  all  over  with  lukewarm  vinegar  and  water  ;  then 
rub  well  with  butter  or  lard  to  soften  the  skin.  Cover 
the  top  and  sides  with  foolscap  paper,  well  greased,  and 
coat  it  with  a  paste  of  flour  and  water,  half  an  inch  thick. 
Lay  over  this  a  large  sheet  of  thin  wrapping-paper,  and 


Il8  FEBRUARY. 

over  this  another  of  stout  foolscap.  Tie  all  down  in 
place  .by  greased  pack-thread.  The  papers  should  also 
be  thoroughly  greased. 

Thus  much  on  Saturday — and  set  the  venison  in  a  very 
cold  place.  Next  day,  about  three  hours  before  it  will  be 
needed,  put  into  the  dripping-pan,  with  two  cups  of  boil- 
ing water  in  the  bottom.  Invert  another  pan  over  it  to 
keep  in  the  steam  ;  be  sure  that  the  fire  is  good,  and  leave 
it  to  itself  for  an  hour.  Then  see  that  the  paper  is  not 
scorching  ;  wet  it  all  over  with  hot  water  and  a  ladleful 
of  gravy ;  cover  and  let  it  alone  for  an  hour  and  a  ha'.f 
more.  Remove  the  papers  and  paste,  and  test  with  a 
skewer  in  the  thickest  part.  If  it  goes  in  readily,  close 
the  oven,  and  let  it  brown  for  half  an  hour.  Baste  freely 
four  times  with  claret  and  butter ;  at  last  dredge  with 
flour  and  rub  over  with  butter  to  make  a  froth.  Take  it 
up,  put  upon  a  hot  ^dish.  Skim  the  gravy  left  in  the 
dripping  pan,  strain  it,  thicken  with  browned  flour  ;  add 
two  teaspoonfuls  of  currant-jelly,  a  glass  of  claret,  pepper 
and  salt.  Boil  up  for  an  instant,  and  serve  in  a  gravy- 
boat.  Allow  a  quarter  of  an  hour  to  the  pound  in  roast- 
ing venison.  The  neck  can  be  roasted  in  the  same  way 
as  the  haunch. 

MASHED  POTATOES — MOULDED. 

Having  mashed  and  seasoned  them  as  usual,  grease 
well  the  inside  of  a  fluted  pudding  or  cake  mould,  put  in 
the  potato,  cover,  and  set  for  half  an  hour  in  a  dripping- 
pan  half  full  of  boiling  water,  within  a  moderate  oven. 
Then  remove  the  lid,  dip,  for  a  moment,  the  mould  ia 
cold  water,  and  turn  the  potato  out  upon  a  flat  dish. 

LIMA  BEANS. 

You  can  get  them  canned,  but  they  are  nearly,  if  not 
quite  as  good  dried.  In  this  case  soak  them  overnight 
in  soft  water.  Change  this  in  the  morning  for  fresh,  and 
put  them  on  to  boil  in  hot  water,  a  little  salted.  Cook 
slowly  until  soft.  Do  not  boil  so  fast  as  to  break  the 
skins. .  Drain  well,  stir  in  a  good  piece  of  butter,  a  little 
pepper  and  salt,  and  eat  very  hot. 


SECOND    WEEK— SUNDAY. 

SWEET  POTATOES — BROWNED. 

Boil  in  their  skins,  peel  while  hot,  and  set  them  in  a 
quick  ovenv  Glaze  presently  with  butter,  repeating  the 
process,  several  times,  as  they  brown. 

WINE   JELLY  WITH  WHIPPED  CREAM. 

1  package  of  Coxe's  gelatine,  soaked  for  two  hours  in  a 

large  cup  of  cold  water. 

2  cups  of  white  wine,  or  pale  sherry. 

i  lemon,  all  the  juice  and  half  the  grated  peel. 

1  teaspoonful  of  bitter  almond  extract. 

2  cups  of  white  sugar. 

2  cups  of  boiling  water. 

Put  soaked  gelatine,  lemon,  sugar,  and  flavoring  extract 
together,  and  cover  closely  for  half  an  hour.  Pour  on 
boiling  water,  stir  and  strain.  Add  the  wine,  strain  again 
through  a  flannel  bag,  without  squeezing,  and  leave  in  a 
mould  wet  with  cold  water,  until  just  before  the  Sunday 
dinner. 

Whip  a  cup  of  rich  cream  to  a  thick  froth  in  a  syllabub- 
churn.  The  jelly  should  have  been  formed  in  an  open 
mould — one  with  cylinder  in  the  middle.  Fill  the  hollow 
left  by  this  with  the  whipped  cream ;  or,  if  your  jelly  be 
a  solid  mass,  heap  the  cream  about  the  base. 

COFFEE  AND  MACAROONS 

Should  be  the  final  course.  I  make  no  apology  for 
hot  and  good  Sunday  dinners.  There  is  a  vast  deal  of 
straining  out  infinitesimal  gnats  and  swallowing  gigantic 
camels  upon  this,  as  upon  most  other  questions  of  con- 
science. We  have  neither  time  nor  space  for  their  dis- 
cussion. I  have  simply  tried  to  deal  with  the  fact  that 
most  husbands,  brothers,  and  fathers  expect  a  better  din- 
ner on  Sabbath,  and  enjoy  it  more,  than  upon  other  days, 
by  showing,  to  the  best  of  my  ability,  how  they  can  be 
gratified  without  imposing  heavy  duties  upon  mistress  and 
servants  at  a  season  when  both  mind  and  body  need  com- 
parative rest. 


I2O  FEBRUARY. 


geconir 


"  Second  Thoughts  "  Soup. 

Larded  Venison.  Scalloped  Tomatoes. 

Grape  Jelly.  Fried  Sweet  Potatoes* 

Raspberry  and  Currant  Jelly  Tart. 

"SECOND  THOUGHTS"  SOUP. 

Heat  Saturday's  soup  to  a  boil  ;  add  two  cups  of 
milk,  and  when  this  heats,  pour  a  little  of  it  upon  two 
beaten  eggs.  Return  these  to  the  soup,  add  whatever 
seasoning  is  necessary  ;  simmer  all  together  for  one  min- 
ute, and  pour  upon  three  or  four  tablespoonfuls  of  grated 
cheese  placed  in  the  bottom  of  the  tureen.  Stir  up  well, 
and  it  is  ready. 

LARDED  VENISON. 

Trim  the  remains  of  the  roast  haunch  into  a  neat  shape, 
and  lard  with  strips  of  fat  pork,  making  incisions  to  re- 
ceive it  with  a  thin,  sharp-edged  knife.  Pour  what  gravy 
you  have  over  it,  or  should  there  be  none,  use  butter 
and  water  instead.  Put  into  a  dripping-pan,  turn  another 
over  it  and  roast  —  or  steam  —  for  one  hour.  Meantime, 
make  a  gravy  of  the  trimmings,  bits  of  bone,  etc.,  by 
covering  them  well  with  cold  water,  and  adding  half  an 
onion,  sliced.  Stew  until  the  gravy  is  reduced  one-half. 
Strain,  season  with  pepper  ;  a  tablespoonful  of  currant- 
jelly,  one  of  catsup  and  two  of  claret.  Thicken  slightly 
with  browned  flour,  boil  up  to  mix  well,  and  pour  gradu- 
ally over  the  meat.  Baste  abundantly  with  this  for  half 
an  hour  if  the  piece  of  meat  be  large.  Less  time  may 
suffice  for  a  small  roast.  Never  let  it  dry  for  an  instant. 
When  done,  it  should  seem  to  have  been  stewed  rather 
than  roasted.  Serve  the  gravy  in  a  sauce-boat. 

Like  some  other  "  second  thoughts,"  this  dish  will  be 
even  better  than  at  its  first  appearance. 


SECOND    WEEK— MONDAY.  121 

SCALLOPED  TOMATOES. 

Turn  nearly  all  the  juice  off  from  a  can  of  tomatoes. 
Salt  and  pepper  this,  by  the  way,  and  put  aside  in  a  cool 
place  for  some  other  day's  soup.  Put  a  layer  of  bread- 
crumbs in  the  bottom  of  a  buttered  pie-dish  ;  on  them 
one  of  tomatoes  ;  sprinkle  with  salt,  pepper,  and  some 
bits  of  butter,  also  a  little  sugar.  Another  layer  of 
crumbs,  another  of  tomatoes — seasoned — then  a  top 
layer  of  very  fine,  dry  crumbs.  Bake  covered  until  bub- 
bling hot,  and  brown  quickly. 

FRIED  SWEET  POTATOES. 

Slice  cold  ones  left  from  yesterday,  or  boiled  this  fore- 
noon ;  roll  in  flour  and  fry  in  dripping.  Drain  well. 

RASPBERRY  AND  CURRANT  JELLY  TART. 

Roll  out  the  raw  paste  reserved  for  to-day  from  Satur- 
day, and  line  two  pie-dishes.  Fill  them  nearly  full  of 
canned  raspberries,  sweetened  to  your  liking.  Spread  a 
coating  of  currant  jelly  over  the  top,  and  cover  with  a 
lattice-work  of  pastry,  cut  with  a  jagging-iron.  Watch 
your  chance  of  putting  them  into  the  oven,  as  they  are 
better  when  not  hot. 

You  will  like  them,  I  think. 


Clam  Soup. 

Ragout  of  Veal.  Rice  and  Cheese. 

Potato  Puff.  Celery  Salad. 

A  Mere  Trifle. 

CLAM  SOUP. 
50  clams,  ready  opened, 
i  quart  of  milk. 


122  FEBRUARY. 

I  pint  of  water. 

3  tablespoonfuls  of  butter. 

12  whole  peppers. 

A  few  bits  of  red  pepper  pods. 

6  blades  of  mace. 

Salt  to  taste. 

i  stalk  of  celery,  cut  small. 

i  tablespoonful  rice-flour  or  corn-starch. 

Diain  off  the  liquor  from  the  clams  and  put  it  over  the 
fire  in  a  large  farina-kettle,  with  a  pint  of  water,  the 
peppers,  mace,  celery,  and  salt.  When  it  has  boiled  ten 
minutes,  strain  and  put  back  into  the  kettle  with  the 
clams.  Shut  the  lid  down  closely,  and  boil,  fast,  thirty 
minutes.  Heat  the  milk  in  another  vessel,  stir  into  it 
the  rice-flour,  wet  up  with  cold  water,  and  the  butter. 
Pour  into  the  kettle  with  the  clams,  take  at  once  from  the 
tire,  pour  into  the  tureen,  in  the  bottom  of  which  you  have 
laid  four  or  five  Boston  crackers,  split.  Cover,  and  wait 
five  minutes  before  serving. 

RAGOUT  OF  VEAL. 

5  Ibs.  of  knuckle  of  veal. 

1  onion. 

2  stalks  of  celery. 
Bunch  of  sweet  herbs. 

Juice  of  tomatoes  set  aside  yesterday. 
Juice  of  half  a  lemon. 

1  tablespoonful  of  butter. 

2  tablespoonfuls  of  browned  flour. 
J  Ib.  of  streaked  fat  pork. 
Pepper  and  salt. 

Crack  the  bones,  when  you  have  taken  the  meat  off, 
and  put  them  into  a  saucepan  with  the  minced  onion, 
celery,  and  herbs,  with  a  quart  of  water.  Stew  slowly 
until  the  liquor  has  boiled  down  to  a  pint.  Meanwhile, 
cut  the  veal  into  neat  slices,  and  fry  until  they  begin  to 
brown,  in  some  good  dripping.  Strain  the  gravy  made 
from  the  bones  and  vegetables  over  this,  and  put  all  on 
to  stew,  adding  the  tomato-juice,  pepper,  and  pork,  the 
last  cut  up  fine.  Simmer,  with  the  lid  on,  for  two  hours. 


SECOND    WEEK— TUESDAY.  12$ 

Then  add  the  browned  flour,  wet  up  in  cold  water,  salt, 
if  needed,  the  butter  and  lemon-juice.  Boil  up  once,  and 
dish. 

RICE  AND  CHEESE. 

Boil  a  cup  of  rice  in  a  quart  of  water,  slightly  salted, 
and  when  half-done  add  two  tablespoonfuls  of  butter. 
By  the  time  the  rice  is  soft,  the  water  should  have  been 
soaked  up  entirely,  and  each  grain  stand  out  whole  in  the 
mass.  Never  stir  boiling  rice,  but  shake  up  the  saucepan 
instead.  Stir  into  the  rice,  at  this  point,  three  tablespoon- 
fuls of  grated  cheese,  salt  and  pepper  to  taste.  Toss  up 
with  a  fork  until  the  cheese  is  dissolved,  and  pour  into  a 
deep  dish. 

POTATO  PUFF. 

Mash  the  potatoes  while  hot.  Beat  in  butter,  milk, 
and  two  whipped  eggs,  with  salt  to  your  liking,  until  you 
have  a  light,  soft  paste.  Bake  in  a  buttered  pudding- dish 
in  a  quick  oven. 

CELERY  SALAD. 

Cut  up  blanched  stalks  of  celery  into  short  pieces. 
Mix  a  dressing  of  one  tablespoonful  of  oil  to  one  tea- 
spoonful  of  sugar,  one  of  salt,  half  as  much  pepper,  and 
four  tablespoonfuls  of  vinegar  with  half  a  teaspoonful  of 
made  mustard.  Heat  the  vinegar  to  scalding,  and  pour 
over  a  beaten  egg,  a  little  at  a  time,  and  beating  i£  in 
well.  To  this  add  the  oil  and  other  ingredients,  whipping 
up  the  mixture  with  an  egg-beater.  When  cold,  pour 
over  the  salad,  toss  up  with  a  silver  fork,  and  put  into  a 
glass  bowl. 

A  MERE  TRIFLE. 

i  quart  of  fresh  milk. 

5  eggs. 

6  Jablespoonfuls  of  sugar. 

Vanilla,  or  other  essence,  2  teaspoonfuts. 

Heat  the  milk  to  boiling,  and  pour,  gradually,  upon  the 
beaten  yolks  and  sugar.  Put  again  over  the  fire,  stii 


124  FEBRUARY. 

steadily  for  about  ten  minutes,  or  until  it  begins  to 
thicken.  Take  it  off,  and  while  still  very  hot,  stir  in  with 
a  few  light  strokes  half  of  the  frothed  whites.  Let  it  get 
cold  before  flavoring  it.  Pour  into  a  glass  bowl.  Whip 
the  remaining  whites  to  a  meringue  with  a  little  powdered 
sugar.  Heap  upon  the  custard.  Put  bits  of  bright 
jelly,  or  preserved  strawberries,  here  and  there  upon  the 
snowy  mass. 


Swonir 


Hotch-Potch. 

Stewed  Pigeons.  Potatoes  a  la  Lyonnaise. 

Kidney  Beans.  Mixed  Pickles. 

English  Tapioca  Pudding. 

HOTCH-POTCH. 

2  Ibs.  of  lean  beef,  without  bones,  and  cut  into  mince- 

meat. 
2  onions. 
2  carrots. 
2  turnips. 
?  stalks  of  celery. 
•J-  small  cabbage,  cut  fine. 
2  potatoes. 

1  cup  of  corn. 

Half  a  can  of  tomatoes. 
Bunch  of  sweet  herbs,  chopped. 
Pepper  and  salt. 

2  tablespoonfuls  of  butter. 

Wash,  scrape,  and  slice  the  vegetables,  and  put  all  ex- 
cept the  tomatoes  into  a  pot  ;  cover  with  h6t  water  and 
boil  gently  ten  minutes.  Drain  off  the  water,  put  a  hand- 
ful of  the  mixed  vegetables,  including  now  the  tomatoes, 
in  the  bottom  of  a  stone  jar.  Pepper  and  salt,  strew 


SECOND    WEEK— THURSDAY.  12$ 

thickly  with  the  minced  raw  beef,  repeat  the  order  until 
your  materials  are  all  in  the  jar.  Fit  a  top  or  a  small 
plate  over  the  mouth ;  tie  down  with  stout  greased  paper, 
set  it  within  the  oven,  and  let  it  alone  for  five  or  six  hours, 
except  that  you  must  look,  now  and  then,  to  see  that  the 
paper  does  not  take  fire.  Prevent  this  by  greasing  it 
abundantly.  At  the  end  of  this  time,  turn  out  the  hotch- 
potch ;  stir  in  the  butter,  and,  if  needed,  additional  season- 
ing through  it,  and  serve  in  a  tureen. 

STEWED  PIGEONS. 

Pick,  clean,  and  wash  the  pigeons,  and  put  into  a  pot 
with  a  cupful  of  water  to  keep  them  from  burning,  and  a 
tablespoonful  of  butter  for  each  one.  Shut  the  lid  down 
tightly,  and  subject  to  a  slow  heat  until  they  are  of  a  nice 
brown — abuout  nut-color.  Once  in  a  great  while  turn 
them,  and  see  that  each  is  well  wet  with  the  liquor.  Take 
them  out  and  cover  in  a  warm  place — a  colander  set  over 
a  pot  of  hot  water  is  best — while  you  make  the  gravy. 
Chop  the  giblets  of  the  pigeon  "  exceeding  small "  with 
a  little  onion  and  parsley.  Put  into  the  gravy,  pepper 
and  salt,  boil  up  and  thicken  with  browned  flour.  Return 
the  pigeons  to  the  pot,  cover  again  tightly,  and  cook 
slowly  until  tender.  If  there  should  not  be  liquor  enough 
in  the  pot  to  make  the  gravy,  add  boiling  water  before  the 
giblets  go  in. 

This  is  an  admirable  receipt. 

POTATOES  A  LA  LYONNAISE. 

Cut  parboiled  potatoes  into  dice.  Chop  an  onion  and 
fry  it,  with  a  little  minced  parsley,  in  good  dripping  or 
butter,  for  one  minute.  Then  put  in  the  potatoes. 
Stir  briskly  until  they  have  fried  slowly  for  five  minutes. 
They  must  never  stick  to  the  bottom,  nor  brown.  Sprinkle 
with  pepper  and  salt,  drain  free  of  fat  by  shaking  them  in 
a  heated  colander,  and  send  up  hot. 

KIDNEY  BEANS. 

Soak  over  night  in  soft  water ;  next  morning  cover  with 
lukewarm,  and  cook  slowly  for  one  hour.  Salt  slightly 


126  FEBRUARY. 

and  boil  until  tender,  but  not  to  actual  breaking.  Drain 
very  well,  stir  in  a  liberal  spoonful  of  batter,  pepper,  and 
serve. 

ENGLISH  TAPIOCA  PUDDING. 

i  cup  of  tapioca. 

5  eggs. 

3  pints  of  milk. 

1  cup  of  sugar. 

2  tablespoonfuls  of  butter. 
\  Ib.  of  raisins. 

Half  the  grated  peel  of  a  lemon. 
A  little  salt. 

Soak  the  tapioca  for  one  hour  in  a  pint  of  the  milk 
pour  into  a  farina-kettle,  surround  with  warm  water,  sa,i 
very  slightly,  and  bring  to  a  boil.  When  soft  throughout, 
turn  out  to  cool,  while  you  make  the  custard.  Heat  a 
quart  of  milk  to  scalding ;  pour  over  the  beaten  eggs  and 
sugar,  this  last  having  been  rubbed  to  a  cream  with  the 
butter.  Mix  with  the  tapioca — lemon-peel  and  raisins  last. 
Dredge  the  fruit  lightly  with  flour,  and  beat  all  up  hard. 
Bake  in  a  buttered  dish  one  hour — at  first  covered. 

Eat  warm,  with  powdered  sugar.     It  is  better  for  not 
being  too  hot. 


0minlr  UUek. 


Celery  Soup. 

Mutton  Cutlets—  Fried.         Stewed  Corn  and  Tomatoes. 
Brussels  Sprouts.  Mashed  Potatoes. 


Apple  Meringue  Pie. 

CELERY  SOUP. 
2  Ibs.  of  veal. 

1  slice  of  corned  ham,  or  a  ham-bone. 
»  bunches  of  celery. 

2  cups  of  milk. 


SECOND  WEEK— THURSDAY.  12? 

2  tablespoonfuls  of  corn-starch  wet  up  in  water. 

2  tablespoonfuls  of  butter. 
I  teaspoonful  of  sugar. 

i  onion. 

Dice  of  fried  bread. 

Pepper  and  salt. 

3  quarts  of  water. 

Chop  the  meat,  onion,  and  herbs  ;  cover  with  the  watei 
and  put  on  to  stew  early  in  the  day.  When  the  meat 
has  boiled  to  rags  and  the  liquid  reduced  one-half,  strain, 
and  put  in  the  celery,  cut  into  small  pieces.  Use  the 
best  parts  only.  Stew  soft ;  rub  through  a  colander  and 
return  with  the  broth  to  the  saucepan.  Season,  add  the 
sugar,  boil  up  and  skim,  and  put  in  the  milk.  Heat,  and 
add  corn  starch.  When  it  again  boils,  you  stirring  all  the 
while,  put  in  the  butter. 

Take  off  so  soon  as  this  has  melted,  and  pour  over  the 
fried  bread  in  the  tureen. 

MUTTON  CUTLETS — FRIED. 

Beat  them  flat  with  the  broad  side  of  a  hatchet ;  season 
with  pepper  and  salt,  dip  first  in  beaten  egg,  then  in 
bread-crumbs,  and  fry  in  lard  or  dripping.  Drain  per- 
fectly free  from  the  fat,  and  arrange  them,  standing  on 
end  and  touching  one  another,  around  a  mound  of  mashed 
potatoes. 

MASHED  POTATOES. 

Prepare  as  usual,  and  shape  with  a  knife  into  a  smooth 
mound,  with  a  hedge  of  cutlets  about  the  base. 

STEWED  CORN  AND  TOMATOES. 

Take  a  half-can  of  tomatoes  and  the  same  of  corn, 
the  rest  of  that  which  was  opened  for  your  "  hotch-potch  " 
yesterday,  and,  after  mixing  them  up  well,  season  with 
pepper,  salt,  and  a  little  sugar.  Set  on  where  they  will 
cook  slowly.  At  the  end  of  twenty-five  minutes,  stir  in  a 
great  spoonful  of  butter.  Put  on  the  lid  and  stew  very 
gently  ten  minutes  more.  Serve  in  a  deep  dish. 


128  FEBRUARY. 

BRUSSELS  SPROUTS. 

Pick  over,  trim,  and  lay  in  cold  water  for  half  an  hour 
cook  quickly  in  boiling  water,  a  little  salt,  for  fifteen  min 
utes.  Drain  carefully,  put  upon  a  flat  dish,  and  pour  drawn 
butter  over  them. 

APPLE  MERINGUE  PIE. 

i  quart  of  flour, 
•j-  Ib.  of  butter. 
Jib.  of  lard. 
Ice-water. 

Chop  the  lard  in  flour,  wet  up  with  ice-water  to  a  stiff 
paste.  Roll  thin,  and  baste  with  one-third  of  the  butter, 
sprinkle  lightly  with  flour,  and  roll  up.  Again  roll  out, 
even  thinner  than  before,  baste  again  with  half  the  re- 
maining butter,  sprinkle  with  flour,  and  make  a  second 
roll.  Repeat  this  process  yet  a  third  time,  and  set  in  a 
cold  place  for  one  hour. 

Cut  the  roll  of  paste  into  two  pieces,  reserving  one  for 
to-morrow's  oyster-pie.  With  the  other,  line  two  pie- 
dishes  and  fill  with  good  apple-sauce,  well  sweetened, 
and  seasoned  with  nutmeg.  Bake  until  just  done.  Draw 
to  the  oven  door,  and  spread  with  a  meringue  made  by 
whipping  stiff  the  whites  of  three  eggs  for  each  pie,  sweet- 
ening with  a  tablespoonful  of  sugar  for  each  egg.  Flavor 
with  a  little  rose-water  or  lemon-essence,  beat  until  you 
can  make  a  clean  cut  in  it,  and  spread  three-quarters  of 
an  inch  thick  upon  each  pie.  Shut  the  oven  door  until 
the  meringue  is  well  set.  Do  not  let  it  scorch.  Eat 
cold. 


SECOND   WEEK— THURSDAY.  129 


Seconi  tDwk.  Jnirag. 

Friars'  Soup. 

Oyster  Pie.  Calf's  Liver  a  TAnglaise. 

Apple  Sauce.  Stewed  Parsnips. 

Potatoes  au  gratin.  Picklette. 

Chocolate  Custard. 

FRIARS'  SOUP. 

4  onions. 

3  stalks  of  celery. 

£  of  a  small  cabbage. 
2  turnips. 

4  tablespoonfuls  of  butter. 
\  cup  raw  rice. 

2  eggs. 

Pepper  and  salt  to  taste. 

i  tablespoonful  of  chopped  parsley. 

3  quarts  of  water. 

Boil  the  vegetables,  all  chopped  fine  (reserving  the 
parsley  for  seasoning),  in  three  quarts  of  water  until  they 
can  be  pulped  through  a  colander.  Return  them,  with 
the  water  in  which  they  were  cooked,  to  the  fire.  Boil 
the  rice,  meantime,  in  a  little  water  until  it  swells  and 
absorbs  it  all.  Stir  into  the  vegetable  porridge,  season, 
and  simmer 'for  fifteen  minutes.  Add  the  butter,  sim- 
mer ten  minutes,  dip  out  a  cupful  and  beat  into  the 
eggs.  Stir  this  into  the  broth,  and  before  it  begins 
to  boil,  take  from  the  fire  and  pour  out,  lest  the  eggs 
should  curdle. 

OYSTER  PIE. 

Roll  out  the  raw  paste   made   yesterday  into  a  pretty 
thick  sheet.     Fill  a  pudding-dish  with  crusts  of  stale  bread, 
or  light  crackers.     Butter  the  edges  of  the  dish  that  the 
crust  may  be  easily  removed.     Cover  the  mockpie  with 
6* 


130  FEBRUARY. 

the  pastry ;  lay  a  strip  cut  in  scallops  or  points,  around  the 
edge,  to  keep  it  in  place,  and  bake. 

To  each  pint  of  oyster-liquor  allow  a  cup  of  milk,  but 
heat  them  in  separate  vessels.  So  soon  as  the  liquor 
boils,  put  in  the  oysters  and  cook  five  minutes  more. 
Stir  a  tablespoonful  of  corn-starch  into  the  pint  of  hot 
milk,  having,  of  course,  first  wet  it  up  with  cold  water, 
and,  when  it  thickens,  pour  over  the  oysters  and  liquor. 
Season  with  pepper  and  salt,  and  add  two  tablespoonfuls 
of  butter,  if  there  be  a  quart  of  oysters.  Lift  the  hot 
crust  from  the  pudding  dish  with  great  care.  Remove  the 
stale  bread,  wipe  out  the  inside ;  pour  in  the  stewed 
oysters  with  enough  of  the  soup  to  cover  them  well ;  re- 
place the  pastry  and  set  in  the  oven  for  two  or  three  min- 
utes. 

CALF'S  LIVER  A  L'ANGLAISE. 

"  2  Ibs.  of  fresh  liver. 
J  Ib.  fat  salt  pork. 
i  tablespoonful  of  butter. 
£  of  a  small  onion. 
i  teaspoonful  of  chopped  parsley. 
Pepper. 
The  pork  should  salt  it  sufficiently. 

Put  the  butter  into  a  warm — not  hot  saucepan.  Cut 
the  liver  into  slices  half  an  inch  thick,  and  lay  upon  the 
butter.  Mince  the  pork  and  cover  the  liver.  Sprinkle 
the  parsley  and  onion,  with  pepper,  on  top.  Cover  the 
saucepan  closely  and  set  in  a  kettle  of  hot  water.  Keep 
this  water  below  the  boiling-point  for  an  hour.  Then  let 
it  boil  another  hour.  The  liver  should  by  this  time  be 
very  tender  and  juicy,  if  the  heat  has  been  properly  man- 
aged. Take  it  out,  and  put  it  upon  a  chafing-dish  to  keep 
warm.  Boil  up,  and  thicken  the  gravy  with  browned  flour  ; 
pour  over  the  liver  and  serve.  The  inner  saucepan  should 
be  made  of  tin. 

POTATOES  AU  GRATIN. 

Mash  your  potatoes,  soft  with  butter  and  milk  ;  mould 
in  a  round  pan  or  tin  jelly-mould,  made  very -wet  with 


SECOND    WEEK—FRIDAY.  13* 

cold  water.  Turn  out  upon  a  flat  plate — a  sheet  of  tin 
is  better — well-greased,  strew  with  fine,  dry  bread-crumbs ; 
set  upon  the  upper  grating  of  the  oven  to  brown  quickly. 
Slip  dexterously  from  the  plate  to  a  hot  dish. 

STEWED  PARSNIPS. 

Boil  tender  and  cut  in  long  slices.  Heat  in  a  sauce- 
pan a  cup  of  milk,  thicken  it  with  a  tablespoon ful  of 
butter  cut  into  bits  and  rolled  in  flour,  season  with  pep- 
per, salt,  and  a  little  nutmeg.  Put  in  the  parsnips,  boil 
up  once  gently,  take  from  the  fire,  and  leave  covered  ri 
the  saucepan  for  five  minutes  before  you  serve. 

PlCKLETTE   AND   APPLE    SAUCE. 

Pass  the  first  with  the  oyster  pie,  which  is  a  course  of 
itself;  the  apple  sauce  with  the  meat. 

CHOCOLATE  CUSTARD. 

i  quart  of  milk. 
5  eggs. 

1  cup  of  sugar. 

4  heaping  tablespoonfuls  of  grated  chocolate. 

2  teaspoonfuls  vanilla  extract. 

Scald  the  milk,  rub  the  chocolate  to  a  smooth  paste  in 
a  little  cold  milk.  Stir  into  the  milk  and  cook  two  min- 
utes in  it.  Beat  up  the  yolks  of  the  five  eggs  with  the 
whites  of  two,  and  the  sugar.  Pour  the  hot  mixture, 
gradually,  upon  them,  stirring  deeply.  Turn  into  a  but- 
tered pudding-dish,  and  set  in  a  dripping-pan  of  boiling 
water.  Bake  until  firm.  When  "  set  "  in  the  middle, 
spread  quickly,  without  taking  from  the  oven,  with  a  m£- 
ringue  made  by  whipping  the  reserved  whites  stiff  with  a 
very  little  sugar.  Bake  until  this  is  done.  Eat  cold. 


132  FEBRUARY. 


Becontr  QJeek. 

Macaroni  Soup. 

Baked  Ham.  Cheese  Fondu. 

Stewed  Potatoes.  Spinach  with  Eggs. 

Seymour  Pudding. 

MACARONI  SOUP. 

3  Ibs.  knuckle  of  veal. 
2  Ibs.  of  lean  beef. 

1  Ib.  lean  ham. 

2  onions. 

1  carrot. 

2  turnips. 

Bunch  of  sweet  herbs. 

J  Ib.  of  macaroni  cut  into  fancy  shapes,  usually  known 

as"  "Italian  Paste." 
6  cloves. 

3  table  spoonfuls  of  butter. 
6  quarts  of  water. 

3  stalks  of  celery. 

Mince  the  meat,  crack  the  bones,  and  slice  the  vege- 
tables. Mix  all  together.  Put  the  butter  in  the  bottom 
of  a  soup-pot,  next  the  meat,  then  the  vegetables  and 
herbs  ;  fit  on  a  tight  lid,  and  set  the  pot  where  it  will 
warm  very  slowly.  At  the  end  of  an  hour,  open  it,  pour 
off  the  gravy  ;  increase  the  heat  until  the  meat  begins  to 
brown  on  the  sides  of  the  pot.  Return  the  gravy  to  the 
rest  of  the  ingredients  ;  cover  with  six  quarts  of  cold 
water,  and  boil  until  the  liquor  has  fallen  to  four  quarts. 
This  should  be  in  four  hours.  Strain  the  soup  ;  press- 
ing out  all  the  nourishment,  and  rubbing  the  vegetables 
through  the  sieve.  Add  the  paste,  or,  if  you  cannot 
obtain  it,  the  same  quantity  of  pipe  macaroni,  boiled  a 
few  minutes  in  hot  water,  and  left  to  get  cool.  Then, 
with  a  sharp  knife  or  scissors,  clip  it  into  very  short  bits, 
and  put  into  the  soup.  Season,  boil  up,  skim  well,  and 


SECOND    WEEK— SATURDAY.  *33 

let  all  cook  gently  together  for  ten  minutes.  Half  of  the 
above  quantity  of  stock  will  be  enough  for  Saturday's 
dinner.  Therefore,  before  adding  the  macaroni,  take  out 
about  two  quarts,  season  well,  and  set  aside  for  Sunday's 
>  soup. 

BAKED  HAM. 

Soak  overnight  in  warm  water.  In  the  morning,  scrub 
it  hard  ;  trim  away  the  rusty  part  of  the  under  side  and 
edges  ;  wipe  dry  ;  cover  the  bottom  with  a  stiff  paste  of 
flour  and  water,  and  lay,  upside  down,  in  the  dripping- 
pan,  with  enough  water  to  keep  it  from  burning.  Allow, 
in  baking,  twenty-five  minutes  to  the  pound.  Baste  a 
few  times,  to  prevent  the  skin  from  cracking,  and  keep 
hot  water  in  the  pan.  When  a  skewer  will  pierce  the 
thickest  part,  take  it  up,  plunge  for  one  minute  into  cold 
water  ;  skin  carefully,  brush  all  over  with  beaten  egg,  then 
strew  very  thickly  with  cracker-crumbs,  and  set  in  a  hot 
oven  to  brown.  Eat  hot  or  cold,  garnished  with  sprigs 
of  celery  or  parsley. 

CHEESE  FONDU. 

i  pint  of  boiling  milk. 

i  cup  very  dry  bread-crumbs.     (Crush  the  crusts  baked 

in  yesterday's  oyster  pie.) 
•j-  Ib.  dry  cheese,  grated. 
3  eggs. 
Pepper  and  salt. 

Soak  the  crumbs  in  the  hot  milk  ;  beat  in  the  cheese  ; 
then  the  yolks  of  the  eggs,  pepper  and  salt.  Have  a 
buttered  pudding-dish  ready,  and  just  before  the  fondu 
goes  into  the  oven  whip  in  the  whites  of  the  eggs,  already 
frothed.  Pour  into  the  dish,  bake  in  a  brisk  oven,  and 
send  at  once  to  table,  as  it  soon  falls.  This  is  a  delightful 
accompaniment  to  ham. 

SPINACH  WITH  EGGS. 

Pick  the  leaves  from  the  stems,  wash  well,  and  boil  in 
hot  water,  a  little  salted,  for  twenty  minutes.  Chop  and 
drain.  Return  to  the  saucepan  with  a  tablespoonful  of 


134  FEBRUARY. 

butter,  a  teaspoonful  of  sugar,  a  little  pepper  and  salt, 
Have  ready  the  yolks  of  three  eggs,  rubbed  to  powder, 
then  wet  up  with  a  little  cream  or  milk.  Stir  all  together 
in  the  saucepan,  beating  with  a  wire  spoon,  until  they  are 
smooth  and  thick.  Turn  into  a  deep  dish  and  garnish 
with  the  whites  of  the  eggs  cut  into  rings. 

STEWED  POTATOES. 

Pare  the  potatoes ;  cut  into  quarters,  and  these  into 
long,  even  strips.  Lay  in  cold  water  half  an  hour,  and 
cook  in  boiling  water  until  tender,  with  half  a  minced 
onion.  Drain  off  nearly  all  the  water  ;  pepper  and  salt, 
and  add  a  cup  of  cold  milk  with  a  tablespoonful  of  butter 
rolled  in  flour.  When  it  thickens,  stir  in  a  little  chopped 
parsley.  Simmer  five  minutes  and  serve.  The  potatoes 
should  not  be  allowed  to  break  so  much  as  to  lose  their 
shape. 

SEYMOUR  PUDDING. 

J  cup  of  molasses. 

i  scant  cup  of  milk. 

£  cup  of  raisins,  seeded  and  cut  in  half. 

•J  cup  of  currants. 

•J  cup  of  suet,  powdered. 

%  teaspoonful  of  soda  dissolved  in  hot  water. 

1  egg- 

I  teaspoonful  mixed  cinnamon  and  mace. 

A  little  salt. 

i  £  cups  of  Graham  flour. 

Stir  molasses,  suet,  and  milk  together,  add  the  egg,  spice, 
flour,  fruit,  well  dredged  with  flour — at  last,  the  soda. 
Beat  hard  five  minutes  before  putting  it  into  a  buttered 
pudding-mould.  Boil  two  hours  and  a  half.  Eat  with 
butter  and  sugar. 


THIRD   WEEK—  SUNDAY.  135 


Beef  and  Barley  Soup. 

Steamed  Turkey.  Naples  Rice  Pudding. 

Cranberry  Sauce.  Boiled  Sweet  Potatoes. 

Pumpkin  Pie. 

BEEF  AND  BARLEY  SOUP. 

Use  the  two  quarts  of  stock  set  aside  yesterday.  Soak 
five  or  six  tablespoonfuls  of  barley  in  cold  water  two 
hours.  Boil  half  an  hour  or  until  tender,  in  a  little  salted 
water.  When  you  have  taken  the  cake  of  cold  fat  from 
the  top  of  the  soup,  put  in  the  barley  and  simmer  all 
together  half  an  hour.  Then  stir  in  two  tablespoonfuls  of 
shred  gelatine  previously  soaked  one  hour  in  cold  water. 
When  this  has  dissolved,  the  soup  is  ready  for  use. 

STEAMED  TURKEY. 

Prepare  the  turkey  as  for  roasting,  and.  if  you  have  no 
steamer,  put  a  gridiron  upon  the  top  of  a  pot  of  boiling 
water  ;  lay  the  fowl  upon  it,  invert  a  deep  pan,  as  nearly 
as  possible  the  size  of  the  mouth  of  the  pot,  over  it,  stuff 
wet  cloths  into  whatever  space  may  be  left  between  the 
pot  and  the  pan,  and  keep  the  water  at  a  hard  boil, 
allowing  twenty  minutes  for  each  pound  of  turkey.  Two 
or  three  times,  replenish  the  water  by  pulling  away  one 
of  the  cloths  so  as  to  leave  an  aperture  large  enough  to 
admit  the  nose  of  the  boiling  tea-kettle.  When  the  tur- 
key is  half  done,  lift  the  pan  and  turn  it  ;  replace  the 
cloths  and  steam  again.  When  it  is  done,  lay  upon  a  hot 
dish  and  baste  with  a  mixture  of  melted  butter  and 
chopped  parsley,  anointing  all  parts  of  it  well.  Serve 
drawn  butter  in  a  boat,  with  a  couple  of  boiled  eggs 
chopped  fine,  stirred  up  in  it.  Save  the  giblets  of  the 
turkey  for  Monday's  soup. 

CRANBERRY  SAUCE 

In  a  mould,  as  .strained  jelly,  or  the  plainer  dish  of  stewed 
cranberries,  well-sweetened,  must  accompany  this  dish. 


FEBRUARY. 

NAPLES  RICE  PUDDING. 

Take  a  few  tablespoonfuls  of  the  meat  boiled  in  yes- 
terday's  soup,  mince  fine,  add  half  a  chopped  onion, 
a  tablespoonful  of  dripping  from  the  top  of  the  soup, 
and  put  on  to  warm  with  a  very  little  hot  water.  Sim- 
mer, but  do  not  boil,  fifteen  minutes.  Boil  one  cup 
of  rice  in  enough  water,  slightly  salt,  to  cover  it  well. 
Shake  up  from  time  to  time,  but  do  not  stir.  When 
the  rice  is  soft  and  has  soaked  up  the  water,  add  a  cup  of 
cold  milk  in  which  has  been  stirred  a  tablespoonful  of 
corn-starch,  one  raw  egg,  and  a  tablespoonful  of  butter. 
Take  from  the  fire  before  you  do  this  and  turn  into  a 
bowl.  Stir  in  now  the  minced  meat  and  gravy  (there 
should  be  very  little  of  the  latter),  season  to  taste,  mix  all 
up  well,  and  put  into  a  buttered  cake-mould.  Set  this  in  a 
dripping-pan .  of  hot  water  and  bake  one  hour,  closely 
covered.  Turn  out  upon  a  hot  dish.  It  is  a  very  good 
entree,  and  easily  made. 

BOILED  SWEET  POTATOES. 

Boil  in  their  skins  until  soft  to  the  touch  ;  pare  quickly, 
lay  upon  a  flat  dish,  butter  each,  and  serve  hot. 

PUMPKIN  PIE. 

1  quart  of  stewed  pumpkin,   rubbed   through  a  fine 

colander. 
6  eggs. 

2  quarts  of  milk. 

i  teaspoonful  of  mace. 

i  teaspoonful  of  cinnamon  and  the  same  of  nutmeg. 

i£  cups  of  sugar. 

Beat  the  eggs  light  and  whip  in  the  sugar,  then  the 
pumpkin  and  spice.  At  last,  mix  in  the  milk,  stirring  up 
well  from  the  bottom. 

Bake  in  open  shells  of  paste  made  according  to  the  re- 
ceipt given  last  Thursday.  Eat  cold,  and  send  around  a 
plate  of  cheese  with  it. 


THIRD   WEEK— MONDAY.  137 

Jttonbag. 


Giblet  Soup. 

Turkey  and  Ham.  Corn  Puddings. 

Peach  Pickles.  Baked  Potatoes. 


Farina  Custard. 

GIBLET  SOUP. 

Cut  the  giblets  of  your  turkey  into  six  pieces  each, 
and  stew,  closely  covered,  in  a  pint  of  water  until  tender. 
Strain  out  the  barley  from  the  remains  of  yesterday's  soup 
and  if  you  have  any  of  Saturday's  in  the  pantry,  strain  out 
the  vermicelli  and  add  that.  Warm  this  to  a  boil  with 
the  liquor  in  which  the  giblets  were  cooked.  Boil  up 
sharply  and  skim  ;  add  the  giblets,  and  while  they  simmer 
together,  put  two  tablespoonfuls  of  butter  cut  into  bits, 
and  rolled  in  browned  flour,  into  a  frying-pan.  Stir  until 
it  is  hissing  hot.  Add  to  the  soup  with  a  handful  of 
chopped  parsley,  and  a  tablespoonful  of  walnut  or  mush- 
room catsup.  Boil  up  once  and  serve. 

TURKEY  AND  HAM. 

Cover  the  uncarved  side  of  your  steamed  turkey  with 
rather  thick  and  fat  slices  of  cooked  ham.  Three  or  four 
large  ones  will  suffice.  Bind  them  to  the  body  with 
greased  packthread.  Lay  the  turkey,  cut  side  downward, 
and  the  ham  up,  in  the  dripping-pan  with  a  little  boiling 
water  in  the  bottom.  Bake  about  three-quarters  of  an 
hour,  basting  the  ham,  when  it  begins  to  drip,  with  its  own 
grease.  Ten  minutes  before  taking  it  up,  clip  the  strings, 
and  remove  the  ham  to  a  hot  dish.  Dredge  the  upper 
side  of  the  turkey  with  flour,  and  baste  with  butter  to 
make  a  brown  froth.  Dish,  with  the  ham  laid  around  it. 

CORN  PUDDINGS. 
Add  to  a  can  of  sweet  corn, 
i  cup  of  milk. 
3 


138  FEBRUARY. 

2  tablespoonfuls  of  butter. 

1  of  sugar. 

2  tablespoonfuls  of  flour., 
i  teaspoonful  of  salt. 

Beat  up  the  eggs,  add  the  sugar  and  butter,  the  milk, 
corn,  and,  lastly,  the  flour.  Bake  in  earthenware  cups 
well  buttered,  or  in  neat  patty-pans.  Turn  out  upon  a 
dish,  or  eat  from  the  cups.  They  are  very  nice  when  hot. 

BAKED  POTATOES. 

Wash,  wipe,  and  bake  in  a  moderate  oven.  When 
done,  cut  a  round  piece  of  skin  almost  entirely  from  the 
top  of  each,  leaving  a  "  hinge  "  at  one  side.  With  a 
small  knife  make  an  incision  in  the  mealy  part  of  the 
potato,  /'.  e.,  the  heart,  put  in  a  pinch  of  salt,  and  a  bit  of 
butter,  replace  the  flap  of  skin,  and  send  hot  to  table. 

FARINA  CUSTARD. 
i  quart  of  milk. 
4  tablespoonfuls  of  farina. 

3  eggs  well  beaten, 
i  cup  of  sugar. 

Vanilla  essence — 2  teaspoonfuls. 
i  saltspoonful  of  salt. 

Heat  the  milk  to  scalding ;  stir  in  the  farina,  which 
should  have  been  previously  soaked  in  a  little  cold  water 
for  an  hour.  Cook  in  a  farina-kettle  fifteen  minutes,  stir- 
ring often.  Take  out  a  cupful  and  beat  into  the  eggs 
already  whipped  up  with  the  sugar.  Put  into  the  kettle, 
stir  in  salt  and  flavoring,  boil  two  minutes,  and  pour  into 
a  deep  dish.  Eat  warm,  putting  a  teaspoonful  of  sweet 
fruit  jelly  upon  the  top  of  each  saucerful  in  serving. 


THIRD    WEEK— TUESDAY.  139 

Sfytrir 


Plain  Calfs  Head  Soup. 

Boiled  Mutton.  Minced  Cabbage. 

String-Beans.  Beetroot  Salad, 


Corn  Meal  Puffs. 


PLAIN  CALF'S  HEAD  SOUP. 

Wash  a  calf  s  head  (cleaned  with  the  skin  on),  in  three 
waters,  and  soak  one  hour  in  salted  water.  Then  put  on 
to  boil  in  five  quarts  of  cold  water.  Cook  until  the 
meat  slips  easily  from  the  bones.  Take  out  the  head, 
remove  the  bones,  and  throw  back  into  the  soup.  Set 
aside  three-quarters  of  the  meat — the  best  portions — for 
to-morrow's  dinner.  Chop  the  ears  and  other  refuse  parts 
fine  ;  season  with  salt,  pepper,  onion,  sweet  marjoram,  a 
teaspoonful  of  ground  cloves,  and  as  much  allspice — even 
spoonfuls.  Mix  all  up  well,  return  to  the  soup  and  boil 
down  to  three  quarts.  Mash  the  brains  and  make  into 
forcemeat  balls  with  raw  egg,  seasoning  and  enough  flour 
to  hold  them  together ;  roll  in  flour  and  set  in  a  cool 
place  until  wanted.  Put  two  tablespoonfuls  of  butter  into 
a  saucepan  with  two  tablespoonfuls  of  browned  flour  wet 
up  with  cold  water,  and  stir  together  five  minutes.  Strain 
the  soup,  put  back  two  quarts  over  the  fire,  stir  in  the 
thickening  of  flour  and  butter,  boil  up  and  put  in  the 
forcemeat  balls.  Simmer  ten  minutes,  add  the  juice  of  a 
lemon,  and  a  glass  of  brown  sherry,  and  pour  out.  The 
reserved  quart  of  "  stock  "  is  for  another  day's  soup.  Do 
not  put  the  calf  s  tongue  into  the  soup.  It  is  indispen- 
sable in  to-morrow's  ragout. 

BOILED  MUTTON. 

Tli 2  best  part  for  boiling  is  the  leg.  Put  on  in  boiling 
water  and  cook,  allowing  fifteen  minutes  to  the  pound. 
Make  a  sauce  by  taking  out  a  cupful  of  liquor  when  it  is 
nearly  done,  cooling  it  until  you  can  take  off  the  fat, 
then  heating  again  in  a  saucepan  and  stirring  into  it  one 


140  FEBRUARY. 

tablespoonful  of  butter,  two  teaspoonfuls  of  flour,  wet  up 
with  cold  water.  Stir  for  five  minutes,  putting  in  a  tea- 
spoonful  of  chopped  parsley,  and  after  another  boil,  take 
from  the  fire  before  you  put  in  the  juice  of  a  lemon. 

In  this,  as  in  other  cases  where  the  liquor  in  which 
meat  is  boiled  is  to  be  used  for  broth,  salt  slightly  vfhile 
cooking,  sprinkling  all  over  lightly  with  salt  the  moment 
you  take  it  from  the  fire.  Serve  the  sauce  in  a  boat. 

MINCED  CABBAGE. 

Boil  a  firm  head  of  cabbage,  quartered,  in  two  waters, 
tnrowing  the  first  away  after  ten  minutes'  cooking  and 
putting  in  more  as  hot,  and  a  little  salted.  When  it  is 
tender  all  through,  drain  and  chop  quite  fine,  seasoning 
with  salt,  pepper,  and  a  liberal  .portion  of  butter.  Serve 
hot  in  a  vegetable  dish. 

STRING  BEANS. 

Open  a  can  of  string  beans  an  hour  before  they  are  to 
be  used.  Cut  them  into  short  pieces  when  you  are  ready 
to  cook  them  ;  turn  off  the  liquor  and  cover  them  with 
cold  water.  Put  into  a  pot  with  a  bit  of  salt  pork  a 
little  more  than  an  inch  square.  Boil  slowly  until  tender, 
strain,  season  with  pepper,  and  serve  hot,  with  the  pork  on 
top  of  the  pile  of  beans. 

BEETROOT  SALAD. 

Boil  the  beets  until  tender ;  scrape  clean  ;  drop  into 
cold  water  for  three  -minutes.  Slice,  and  pour  over  them 
a  dressing  of  vinegar,  salt,  sugar,  made  mustard,  pepper, 
and  one  tablespoonful  of  oil  to  four  of  vinegar.  Cover," 
and  let  all  stand  together  for  two  hours.  This  salad  will 
keep  for  a  couple  of  days. 

CORN-MEAL  PUFFS. 

1  quart  of  boiling  milk. 

2  scant  cups  of  white  "  corn-flour." 
£  cup  of  wheat-flour. 

i  scant  cup  of  powdered  sugar. 
A  little  salt. 


THIRD    WEEK— WEDNESDAY.  14* 

4  eggs,  whites  and  yolks  beaten  separately. 

i  tablespoonful  of  butter. 

\  teaspoonful  of  soda. 

i  teaspoonful  of  cream  tartar. 

•J-  teaspoonful  mixed  cinnamon  and  nutmeg. 

Sift  soda  and  cream  tartar  twice  through  the  flour. 
Then,  mix  flour  and  meal  together,  and  sift  a  third  time. 
Boil  the  milk  and  stir  into  it  the  meal,  flour,  and  salt. 
Boil  ten  minutes,  stirring  well  up  from  the  bottom.  Take 
it  off,  put  into  a  bowl,  add  the  butter  and  beat  hard  for 
three  minutes.  Let  it  cool  while  you  whip  the  eggs  light, 
then  the  yolks  and  sugar  and  spice  together.  Beat  these 
into  the  cold  mush,  and  lastly  the  frothed  whites.  Whip  all 
together  faithfully,  and  bake  in  greased  cups  or  small 
"  corn-bread  moulds,"  set  within  a  steady  oven.  When 
done,  turn  out  and  eat  hot,  breaking — not  cutting — them 
open,  and  after  buttering  sprinkling  with  white  sugar. 


ffiljiri  tDak.  tDetme0irag. 

Marie's  Soup. 


Ragout  of  Calf's  Head  and  Mushrooms. 

Mashed  Turnips. 
Creamed  Potatoes.  Tomato  Soy. 

Sponge-cake  Pudding. 
Nuts  and  Raisins. 


MARIE'S  SOUP. 
2  sweetbreads. 

i  quart  of  soup  jelly,  left  from  yesterday's  stock. 
i  quart  of  cold  water. 

1  onion. 
Bunch  of  parsley. 

2  blades  of  mace. 


142  FEBRUARY. 

A  dozen  mushrooms. 

Pepper  and  salt. 

i  tablespoonful  of  corn-starch  wet  up  in  cold  water. 

Wash  and  scald  the  sweetbreads,  and  put  on  to  stew  in 
the  cold  water.  When  they  have  boiled  slowly  half  an 
hour,  salt,  boil  up  and  skim.  Take  all  the  fat  from  the 
top  of  the  cold  soup-stock,  and  stir  into  the  liquor  already 
on  the  fire.  Add  the  onion  and  parsley  minced,  and  the 
mace  ;  season  to  taste,  cover  and  stew  gently  for  one  hour. 
Take  out  the  sweetbreads  and  lay  them  where  they  will 
cool  quickly.  Strain  the  soup,  return  to  the  fire  ;  put  in 
a  dozen  mushrooms  (you  can  buy  the  French  champignons 
in  cans)  stew  fifteen  minutes  ;  cut  the  sweetbreads  into 
small  squares,  drop  into  the  soup  ;  thicken  with  the  corn- 
starch  wet  with  cold  water ;  boil  up  once  and  serve. 

This  soup  is  very  fine. 

RAGOUT  OF  CALF'S  HEAD  AND  MUSHROOMS. 

I  cold  boiled  calf  s  head,  cut  into  slices  with  the  tongue, 
i  can   French   mushrooms,  minus  those   used   for  the 

soup. 

i  sliced  onion. 

Pepper,  salt,  and  sweet  herbs. 
£  teaspoonful  mixed  mace  and  allspice. 
Juice  of  a  lemon. 
Butter  or  dripping  for  frying. 

Cut  three-quarters  of  the  calf  s  head-^-the  best  parts—- 
into neat  slices,  also  the  tongue.  Chop  the  rest,  season 
with  the  onion,  pepper  and  salt,  cover  with  three  cups  of 
cold  water,  and  stew  gently  down  to  one  cup  of  gravy. 
Meanwhile  fry  the  slices  of  meat  in  good  dripping.  Take 
them  out  with  a  wire  spoon  and  put  into  the  bottom  of  a 
tin  vessel  set  within  another  of  warm — not  boiling — water. 
Cover  and  set  over  the  fire.  Drain,  slice  and  fry  the 
mushrooms  in  the  fat  left  in  the  frying-pan.  Drain  and 
lay  these  upon  the  meat  in  the  inner  vessel.  Time  the 
cooking  of  the  gravy  so  as  to  have  it  ready,  spiced,  and 
seasoned,  to  be  strained,  hot  over  the  meat  and  mush- 
rooms. Put  on  a  tight  lid  and  simmer  fifteen  minutes, 
never  boiling  once  Strain  off  the  gravy  into  a  sauce- 


THIRD    WEEK— WEDNESDAY.  143 

pan.  Thicken,  and  let  it  boil  up  once.  Add  the  lemon- 
juice,  put  the  meat  and  mushrooms  into  a  deep  dish,  and 
pour  the  hot  gravy  over  all. 

i  MASHED  TURNIPS. 

Boil  soft,  drain  and  mash,  pressing  the  water  out  well, 
return  to  the  saucepan,  with  a  generous  lump  of  butter ; 
pepper  and  salt ;  stir  constantly  until  the  butter  is  dis- 
solved, and  all  smoking  hot,  and  serve  in  a  covered  dish. 

CREAMED  POTATOES. 

In  mashing  them,  add  more  milk  than  usual,  whipping 
up  hard  with  a  silver  fork.  While  still  very  hot,  beat  in 
the  white  of  an  egg,  already  frothed  stiffly ;  pile  in  a  deep 
dish  and  set,  uncovered,  within  the  oven,  until  a  light 
crust  begins  to  form  on  the  top,  but  not  long  enough  to 
injure  the  dish.  Brush  over  with  butter  to  glaze  it,  and 
serve. 

TOMATO  SOY 

Is  an  excellent  "  stock  "  pickle.  For  directions  for  mak- 
ing it,  please  refer  to  page  488,  "  GENERAL  RECEIPTS, 
No.  i,  OF  COMMON-SENSE  SERIES." 

SPONGE-CAKE  PUDDING. 

1  stale  sponge-cake. 

2  tablespoonfuls  of  sugar. 
4  eggs,  beaten  light. 

2  cups  of  milk. 

i  tablespoonful  of  corn-starch,  wet  up  with  cold  milk. 

Juice  of  one  lemon  and  half  the  grated  peel. 

Slice  the  cake  and  lay  some  of  it  in  the  bottom  of  a 
buttered  pudding-dish.  Make  a  custard  by  scalding  the 
milk,  stirring  into  it  the  corn-starch,  then  pouring  it,  by 
degrees,  upon  the  beaten  eggs  and  sugar.  Add  the  lem- 
on ;  pour  over  the  cake,  put  another  layer  of  slices  ;  more 
custard,  and  so  on,  until  the  mould  is  full.  Put  a  small, 
heavy  plate  on  top,  and  let  all  stand  until  the  custard  is 
soaked  up.  Cover  and  bake,  half  an  hour,  or  until  done 
throughout.  Turn  out  upon  a  flat  dish,  sprinkle  thickly 
with  white  sugar,  and  eat  warm  or  cold. 


144  FEBRUARY. 

NUTS  AND  RAISINS. 

Crack  the  nuts,  and  select  for  table  use  fair  bunches  of 
plump,  fresh  raisins. 


aijirb 

Potage  au  Riz. 

English  Pork  Pie.  Mock  Stewed  Oysters. 

Potato  Balls.  Mixed  Pickles. 

Lemon  Jelly  and  Light  Cake. 

POTAGE  AU  Riz, 

In  plainer  English,  rice-broth,  can  be  achieved  for  to- 
day, with  little  trouble,  by  the  help  of  the  liquor  in  which 
your  mutton  was  boiled  on  Tuesday.  Wash  and  soak 
a  cup  of  rice  in  cold  water.  At  the  end  of  half  an  hour, 
add  it,  with  the  water  in  which  it  has  soaked,  to  the 
mutton-broth,  from  which  you  must  first  take  the  fat. 
Boil  very  slowly  two  hours,  and  should  the  water  sink  be- 
low the  original  level  more  than  an  inch,  replenish  with 
boiling.  In  another  saucepan  heat  a  cup  of  milk,  thick- 
ened with  a  tablespoonful  of  rice-flour.  Season  the  mut- 
ton-broth with  pepper  and  parsley — it  will  hardly  need 
salt.  (Boil  up  and  skim,'  before  the  parsley  goes  in.) 
Pour  the  hot  milk  over  two  beaten  eggs,  stir  in  well ;  add 
to  the  soup  in  the  kettle,  and  take  instantly  from  the  fire. 

ENGLISH  PORK  PIE. 

3  Ibs.  of  lean  fresh  pork,  cut  into  strips  as  long  as  youi 

finger. 

6  large  juicy  apples. 
2  tablespoonfuls  of  sugar. 
Pepper,  salt,  and  mace  to  taste. 

1  cup  of  sweet  cider. 

2  tablespoorfuls  of  butter. 


THIRD    WEEK— THURSDAY.  145 

Good  pie-paste  for  an  upper  crust,  made  according  to 
receipt  given  for  Thursday  of  second  week  in  this 
month. 

Put  a  layer  of  pork  within  a  pudding-dish  ;  season  with 
pepper,  salt,  and  nutmeg,  or  mace.  Next  a  layer  of  sliced 
apples,  strewed  with  sugar  and  bits  of  butter.  Go  on  in 
this  order  until  you  are  ready  for  the  crust,  having  the 
last  layer  of  apples.  Pour  in  the  cider,  cover  with  a  thick 
crust  of  good  pastry,  ornamented  around  the  edge  ;  make 
a  slit  in  the  middle,  and  bake  in  a  moderate  oven  one  hour 
and  a  half.  Should  the  crust  threaten  to  brown  too  fast, 
cover  with  paper.  When  nicely  browned,  brush  over  with 
butter  and  close  the  oven  door  for  a  moment ;  then  wash 
well  with  white  of  egg.  Eat  hot.  You  will  find  it  very 
good,  odd  as  the  receipt  may  seem. 

MOCK  STEWED  OYSTERS. 

Scrape  and  drop  into  cold  water  a  bunch  of  salsify,  or 
oyster-plant.  Cut  into  short  pieces  and  stew  tender  in 
boiling  water,  a  little  salted.  Drain  off  nearly  all  the 
water,  and  pour  into  the  saucepan  a  cup  of  cold  milk. 
When  again  hot,  add  a  heaping  tablespoonful  of  butter 
and  a  handful  of  fine  cracker-dust,  with  pepper  and  salt. 
Stir  very  slowly  for  five  minutes,  and  pour  out.  It  should 
be  about  as  thick  as  oyster  soup. 

POTATO  BALLS. 

Mash  potatoes  with  a  little  butter  and  salt,  and  let 
them  get  cold.  Then  work  in  "a  beaten  egg.  Make  into 
balls  about  twice  the  size  of  a  walnut,  with  floured  hands, 
roll  them  well  in  flour,  and  fry  yellow- brown  in  good  drip- 
ping or  lard.  Dram  in  a  colander,  and  pile  upon  a  flat 
dish. 

LEMON  JELLY  AND  LIGHT  CAKE. 

5  lemons — juice  of  all  and  grated  peel  of  two. 

2  large  cups  of  sugar. 

1  package  of  Coxe's  gelatine,'  soaked  in  two  cups  of 

cold  water. 

2  glasses  pale  sherry. 

i  pint  of  boDing  water. 
7 


146  FEBRUARY. 

Stir  sugar,  lemch-juice,  peel,  and  soaked  gelatine  to- 
gether, and  leave,  covered,  for  an  hour.  Then  pour  over 
them  the  boiling  water ;  stir  until  the  gelatine  is  dis- 
solved ;  strain  through  a  flannel  bag,  without  pressing. 
Add  the  wine,  and  let  all  drip,  untouched,  through  double 
flannel.  Pour  into  a  wet  mould.  In  cold  weather,  or  if 
set  on  ice,  it  will  be  ready  for  use  in  six  hours.  Pass  a 
basket  of  light  cake  with  it. 


tDeek. 

Lobster  Bisque. . 

Stewed  Chicken.  Rice  Croquettes. 

Crab-apple  Jelly.  Winter  Squash. 

Apple  Snow. 
Tea  and  Macaroons. 

LOBSTER  BISQUE. 

I  can  of  lobster. 

i  quart  of  milk. 

i  quart  of  cold  water. 

3  tablespoonfuls  of  butter. 

%  cup  of  pounded  cracker. 

i  teaspoonful  of  salt. 

A  little  cayenne  pepper. 

Free  the  lobster  from  all  bits  of  shell,  and  cut  up  small, 
tearing  as  little  as  may  be.  Put  the  water  into  a  sauce- 
pan, with  the  salt  and  pepper.  When  boiling,  stir  in  the 
lobster  and  stew  half  an  hour.  Heat  the  milk  in  another 
vessel*  and,  when  scalding,  stir  in  the  cracker  and  set  in 
hot  water  for  ten  minutes.  The  lobster  having  cooked 
for  thirty  minutes,  add  the  butter,  and  simmer  five  min- 
utes longer.  Then  potfr  in  the  milk  ;  mix  all  up  well ; 
set  for  five  minutes  in  hot  water,  and  serve  in  a  tureen, 
Pass  sliced  lemon  with  it. 
This  bisque  is  delicious. 


THIRD    WEEK—FRIDA  Y.  147 

STEWED  CHICKEN. 

Prepare  a  fine  young  fowl  as  for  roasting,  with  the  ex- 
ception of  the  dressing,  which  should  be  left  out.  Early 
in  the  day  (if  you  have  no  gravy  already  made)  put  on 
the  feet  and  giblets  to  stew  in  two  cups  of  cold  water, 
with  a  little  minced  onion.  When  the  giblets  are  very 
tender,  and  the  liquid  has  boiled  down  to  one  cupful, 
strain  it  and  set  aside  the  giblets  to  cool.  Chop  a 
quarter  of  a  pound  of  pork,  put  it  in  the  bottom  of  a  pot, 
lay  the  chicken  upon  it ;  pour  the  gravy  over  it ;  cover 
tightly  and  set  where  it  will  heat  steadily,  but  not  reach 
the  boil  under  an  hour.  Increase  the  heat,  not  allowing 
the  steam  to  escape,  for  an  hour  longer,  but  it  should  not 
stew  fast  at  any  time.  By  this  time  the  fowl  should  be 
thoroughly  done.  Remove  carefully  to  a  hot  dish  ;  sea- 
son the  gravy,  adding  a  little  hot  water  if  needful,  and 
strain  out  the  pork.  Add  the  giblets,  chopped  fine,  stew 
fast  for  one  minute,  pour  over  the  chicken,  and  it  is 
ready  for  the  table. 

RICE  CROQUETTES. 
2  cups  of  cold  boiled  rice. 

1  tablespoonful  of  melted  butter. 

2  eggs,  well  beaten. 

i  tablespoonful  sugar. 

A  little  flour. 

Salt  to  taste. 

Work  butter  and  sugar  to  a  cream,  and  these  into  the 
rice.  Salt,  and  stir  up  with  the  eggs  to  a  smooth  paste. 
Make  into  oval  balls  or  rolls,  with  well-floured  hands. 
Roil  in  flour,  and  fry,  a  few  at  a  time,  in  sweet  lard. 
Drain  well  and  eat  hot. 

WINTER  SQUASH. 

Pare,  take  out  the  seeds,  cut  into  strips,  and  lay  in 
cold  water,  one  hour.  Cook  in  boiling  water,  a  little 
salt,  until  very  soft.  Drain  off  every  drop  of  water,  and 
mash  with  a  potato  beetle,  stirring  in  a  large  spoonful  of 
butter,  and  seasoning  with  pepper  and  salt.  Mound  up 
in  a  vegetable  dish  and  serve  hot. 


148  FEBRUARY. 

APPLE  SNOW. 

6  fine  pippins  (raw). 

2  cups  of  milk. 

4  eggs. 

i  cup  of  powdered  sugar. 

Make  a  custard  by  stirring  into  the  hot  milk  half  the 
sugar,  the  yolks  of  all  the  eggs,  and  the  white  of  one, 
and  cooking,  stirring  constantly  until  it  thickens.  Let 
this  cool  while  you  whip  the  whites  to  a  stiff  meringue 
with  the  rest  of  the  sugar.  Peel  the  apples,  and  grate 
directly  into  the  meringue,  stirring  in  at  once  that  the 
coating  of  egg  may  prevent  them  from  changing  color. 
Put  the  cold  custard  in  the  bottom  of  a  glass  dish,  and 
heap  the  snow  upon  it.  Eat  soon  after  making  it. 

TEA  AND  MACAROONS. 

Pass  after  dinner  in  the  dining-room,  or  send  into  the 
parlor. 


Sfyirir  \ftttk.  Saturbag. 

Ayrshire  Soup. 

Mutton  Chops  and  Tomato    Puree.          Potato  Strips. 
Sweet  Pickles.  Boiled  Beans. 

Macaroni  Pudding. 


AYRSHIRE  SOUP. 

4  Ibs.  of  lean  beef. 

2  Ibs.  of  marrow-bones  well  cracked. 

2  onions. 

2  turnips. 

3  stalks  of  celery. 
Bunch  of  sweet  herbs. 
6  large  potatoes. 

^  cup  of  oatmeal. 


THIRD    WEEK— SATURDAY..  149 

Pepper  and  salt. 

6  quarts  of  cold  water. 

Chop  the  vegetables  and  herbs  ;  cut  the  meat  fine,  and 
break  up  the  bones.  Put  the  oatmeal  to  soak  in  a  pint 
of  water.  Slice  the  potatoes,  and  parboil  them  in  hot 
water  for  ten  minutes.  Add  them  then  to  the  other 
vegetables,  and  put  them  all,  with  the  meat  and  bones, 
into  a  soup-pot,  with  the  water.  Stew  for  four  hours, 
until  the  liquor  in  the  pot  has  fallen  one-third.  Strain 
through  a  colander,  set  aside  two  quarts  of  the  stock 
until  to-morrow,  after  seasoning  it  all,  and  return  the  rest 
to  the  fire.  Boil  up  and  skim  ;  add  the  oatmeal,  and 
stew,  covered,  forty  minutes,  stirring  often,  lest  it  should 
burn. 

MUTTON  CHOPS  AND  TOMATO  PUKE'S. 

Broil  the  chops,  after  trimming  them  neatly ;  rub,  as 
soon  as  they  leave  the  gridiron,  with  butter  on  both  sides ; 
pepper  and  salt,  and  cover,  for  a  few  minutes,  in  a  hot 
water  dish,  that  they  may  take  up  the  seasoning. 

Make  the  puree  by  stewing  a  can  of  tomatoes  until 
almost  dry,  then  seasoning,  and  stirring  in  a  tablespoon- 
ful  of  butter  rolled  in  flour.  Simmer  three  minutes,  ar- 
range the  chops  on  their  sides,  overlapping  each  other, 
inside  of  the  curve  of  a  flat  dish,  and  pour  the  puree 
within  their  enclosure. 

POTATO  STRIPS. 

Pare  and  cut  the  potatoes  in  long  strips,  the  length  of 
the  potato,  and  not  more  than  the  sixteenth  of  an  inch 
thick.  Lay  in  ice-water  for  one  hour  ;  dry  by  laying  on 
one  clean  towel  and  pressing  another  upon  it,  and  fry,  not 
too  many  at  once,  in  hot  lard,  a  little  salt.  Take  out  so 
soon  as  they  are  browned  lightly,  toss  in  a  hot  colander, 
and  serve  in  a  deep  dish  lined  with  a  napkin. 

BOILED  BEANS. 

Soak  all  night,  and  in  the  morning  change  the  cold  water 
for  lukewarm.  Leave  in  this  two  hours  ;  drain  it  off  and 
put  them  on  to  boil  in  cold  water,  with  a  piece  of  fat  salt 


ISO  FEBRUARY. 

pork  two  inches  square.  Cook  slowly  until  soft.  Take 
out  the  pork,  drain  the  beans  well,  season  with  pepper, 
and  dish. 

MACARONI  PUDDING. 

£  Ib.  of  macaroni  broken  into  inch  lengths. 
2  cups  of  boiling  water, 
i  tablespoonful  of  butter. 

1  large  cup  of  milk. 

2  tablespoonfuls  of  sugar. 
Grated  peel  of  half  a  lemon. 
A  little  cinnamon  and  salt. 

Boil  the  macaroni  in  the  water  until  it  is  tender,  and 
has  soaked  up  the  liquid.  It  must  be  cooked  in  a  farina- 
kettle.  Add  the  butter  and  salt.  Cover  for  five  min- 
utes without  cooking.  Put  in  the  rest  of  the  ingredients. 
Simmer,  after  the  boil  begins,  ten  minutes  longer,  before 
serving  in  a  deep  dish.  Be  careful,  in  stirring,  not  to 
break  the  macaroni.  Eat  with  butter  and  powdered  su- 
gar, or  cream  and  sugar. 


Potato  Soup. 

Roast  Beef.  Baked  Hominy. 

Sweet  Potatoes,  baked.  Cabbage  Salad. 

Arrow- Root  Pudding^  Cold. 
Coffee. 


POTATO  SOUP. 

3  pints  of  good  stock, 
i  quart  of  cold  water. 
12  mealy  potatoes, 
i  onion. 
\  cup  of  rice. 


FOURTH  WEEK—SVNDAY.  15 1 

2  tablespoonfuls  of  butter. 
Seasoning  to  taste. 

Slice  the  potatoes,  cover  with  boiling  water,  and  cook 
ten  minutes.  Throw  away  this  water,  and  add  the  quart 
of  cold,  slightly  salted,  and  the  onion,  to  the  potatoes. 
Boil  to  pieces,  and  pass,  with  the  water  in  which  they 
were  boiled,  through  a  colander  into  the  stock.  Heat  all 
together,  and  cook  gently  half  an  hour,  before  adding  the 
rice,  which  should  have  been  boiled  soft  in  a  very  little 
water.  When  the  rice  is  nearly  dry,  stir  in  the  butter,  put 
into  the  soup,  and  simmer  five  minutes. 

ROAST  BEEF. 

A  rib-roast  is  best  for  family  use.  Make  your  butcher 
saw  off  about  half  of  the  bone,  after  cutting  the  ends 
of  the  ribs  clear  of  the  meat ;  then  fold  the  flap  neatly 
around  to  the  thick  part,  and  secure  with  skewers.  The 
"  trimmings  "  are  yours — a  fact  housekeepers  often  fail 
to  insist  upon.  The  meat  is  weighed  before  you  buy  it. 
Take  all  that  you  pay  for — and  you  will  seldom  be  at  a 
loss  for  a  "  base  "  for  soup  or  gravy.  Between  butchers 
and  cooks,  there  is  enough  wasted  in  American  kitchens 
to  supply  a  National  Soup-house  that  might  feed  all  the 
poor  in  the  land. 

Put  your  beef  in  the  dripping-pan  ;  pour  a  cup  of  boil- 
ing water  over  it,  and  roast  ten  minutes  for  every  pound, 
Bake  as  soon  as  the  juices  begin  to  flow — the  oftener  in 
reason  the  better.  Jf  your  meat  has  much  fat  on  top, 
cover  it — the  fat — with  a  paste  of  flour  and  water.  When 
nearly  done,  remove  this,  dredge  the  beef  with  flour,  baste 
well  with  gravy,  strew  salt  over  the  top,  and  serve.  Pour 
the  fat  off  from  the  gravy ;  return  to  the  fire,  thicken 
with  browned  gravy,  season,  and  boil  up  once. 

SWEET  POTATOES — BAKED. 

Parboil,  take  off  the  skins,  and,  half  an  hour  before  you 
take  up  your  beef,  lay  the  potatoes  in  the  dripping-pan  to 
brown,  basting  them  with  the  meat.  They  should  be  of  a 
fine  brown.  Drain  off  the  grease,  and  lay  about  the  beef 
when  dished. 


FEBRUARY. 

BAKED  HOMINY. 

1  cupful  of  cold  boiled  hominy  (small  grained). 

2  cups  of  milk. 

1  large  teaspoonful  of  butter. 
The  same  of  sugar. 

A  little  salt. 

2  eggs. 

Work  the  melted  butter  well  into  the  hominy,  mashing 
all  lumps.  Then  come  the  beaten  yolks ;  next,  sugar 
and  salt ;  then,  gradually,  the  milk ;  lastly  the  whites. 
Beat  until  perfectly  smooth,  and  bake  in  a  greased  pud- 
ding-dish until  delicately  browned.  Serve  in  the  bake- 
dish. 

CABBAGE  SALAD. 

Chop  a  firm  white  cabbage  with  a  sharp  knife.  A  dull 
one  bruises  it.  Make  a  dressing  of  two  tablespoonfuls  of 
oil  ;  six  of  vinegar;  a  teaspoonful  each  of  salt  and  sugar  ; 
half  as  much  each  of  made  mustard  and  pepper.  Work 
all  in  well,  the  vinegar  going  in  last,  and  then  beat  in  a 
raw  egg,  whipped  light.  Pour  over  the  salad,  toss  up 
with  a  fork,  and  serve  in  a  glass  dish. 

ARROW-ROOT  PUDDING — (COLD). 

3  even  tablespoonfuls  of  arrow-root.     Get  the  Bermuda 

if  you  can,  or  you  may  require  more. 

3  cups  of  fresh  milk. 

2  tablespoonfuls  of  sugar. 

i  tablespoonful  of  butter. 

£  Ib.  of  crystallized  peaches,  chopped  fine. 

Heat  the  milk  to  scalding,  and  stir  in  the  arrow- root 
wet  up  with  cold  milk.  Stir  ten  minutes,  and  add  sugar 
and  butter.  Stir  five  minutes  more,  and  pour  out.  When 
nearly  cold,  beat  in  the  fruit.  Pour  into  a  wet  mould. 
Make  on  Saturday,  and  on  Sunday,  turn  out  upon  a  dish, 
and  eat  with  sugar  and  cream.  It  is  very  good  without 
the  fruit,  but  needs  more  sugar  in  making. 

COFFEE 
Should  be  served  last  of  all. 


FOURTH  WEEK— MONDAY.        1 53 


Jburtl)  tihek.  JHon&ag. 

Bread  Soup. 

Cannelon  of  Beef.  Pork  and  Beans. 

Chow-chow.  Potato  Stew. 

Peach  Batter  Pudding. 

BREAD  SOUP. 

A  few  raw  beef-bones  and  trimmings,  spoken  of  yester- 
day. Bones,  bits  of  skin,  gristle,  etc.,  left  from  Sunday's 
roast  when  you  have  cut  off  the  meat  for  the  cannelon. 

i  pint  of  stock. 

1  onion. 

2  stalks  of  celery. 
Bunch  of  sweet  herbs. 
4  quarts  of  cold  water. 

1  Ib.  stale  bread-crusts,  the  drier  the  better,  provided 

they  are  not  mouldy  or  sour. 
Salt  and  pepper. 

2  tablespoonfuls  of  butter. 

Crack  the  bones,  chop  meat  and  vegetables  ;  put  on  in 
the  water,  and  boil  slowly  down  to  two  quarts.  Strain  the 
liquor  ;  let  it  cool ;  take  off  all  the  fat,  season,  and  re- 
turn to  the  pot  with  the  stock.  Boil  up  and  skitn  ;  put  in 
the  crusts  ;  stew,  covered,  half  an  hour.  Take  it  from  the 
range  and  beat  in  the  butter,  taking  out  indissoluble  bits. 
Then  simmer,  in  a  vessel  set  within  another  of  boiling 
water,  half  an  hour. 

As  you  will  see,  by  a  careful  perusal  of  these  directions, 
the  preparation  of  this  soup  requires  little  actual  expendi- 
ture of  time.  I  beg,  therefore,  that  you  will  "  gather  *up 
the  fragments  "  from  larder  and  bread-box,  and  give  your 
family  a  hot,  nourishing,  u  comforting "  dish  of  porridge, 
if  it  is  wash-day. 

CANNELON  OF  BEEF. 

Cut  the  meat  from  your  cold  roast,  and  chop  it  fine. 
Season  well,  and  beat  into  it  the  yolks  of  three  eggs  and 
the  white  of  one.     Add  one-third  as  much  cold  mashed 
7* 


154  FEBRUARY. 

potato  as  you  have  meat,  wet  up  with  gravy,  and  make, 
with  floured  hands,  into  a  long  roll — three  times  as  long 
as  it  is  broad.  It  should  be  just  soft  enough  to  handle. 
Dredge  thickly  with  flour,  and  lay  in  a  greased  baking- 
pan.  Invert  another  one  over  it,  and  bake  until  it  is 
hissing  hot  on  top  and  sides,  when  uncover,  and  brown 
quickly.  Brush  over  the  outside  with  white  of  egg ; 
dredge  again  with  flour,  shut  the  oven-door  to  brown  this, 
glaze  again  with  egg,  and  shut  up  the  oven  for  one  min- 
ute. Carefully,  with  the  aid  of  a  cake-turner,  slip  the 
cannelon  to  a  hot  dish  and  serve. 

CHOW-CHOW 

Should  go  around  with  the  cannelon. 

• 

POTATO  STEW. 

Pare  and  cut  the  potatoes  into  dice.  Stew  in  hot 
water,  with  a  slice  of  fat  salt  pork,  cut  very  small,  half  a 
minced  onion  and  a  little  chopped  parsley,  until  the  pork 
is  dissolved  and  the  potatoes  very  tender.  Pepper,  and 
if  necessary,  salt,  and  pour  into  a  hot,  deep  dish.  The 
"  stew  "  should  not  be  too  liquid,  nor  yet  stiff. 

PORK  AND  BEANS. 

This  is  a  good,  nourishing  dish  for  Monday,  and  easily 
managed,  if  you  have  boiled  the  beans  on  Saturday.  Fill 
a  bake-dish  nearly  full  of  them,  and  put  in  the  middle  a 
piece  of  fat  salt  pork,  about  three  inches  wide,  which  you 
have  parboiled  in  your  soup.  It  will  improve  the  taste 
of  the  "  stock  "  and  be  itself  the  better  for  the  temporary 
association.  Pour  in  a  little  hot  water  to  keep  the  beans 
from  burning.  Pepper  and  bake,  covered,  for  half  an 
hour.  Remove  the  cover  and  brown. 

PEACH  BATTER  PUDDING. 

Open  a  can  of  peaches — whole  ones,  if  you  have  them 
— and  pour  into  the  bottom  of  a  buttered  pudding-dish 
before  you   make   your   batter.     There   should   be  just 
syrup  enough  to  half  cover  the  fruit. 
For  batter,  take  i  quart  of  milk. 

10  tablespoonfuls  of  prepared  flour. 


FOURTH   WEEK— TUESDAY.  155 

5  eggs,  beaten  light. 

i  tablespoonful  of  melted  butter. 

i  saltspoonful  of  salt. 

Beat  the  jolks  light,  add  the  milk  and  salt,  and  pour 
slowly  into  a  hole  made  in  the  middle  of  the  flour. 
Finally,  stir  in  the  whites  lightly,  but  not  until  you  have 
beaten  the  batter  smooth.  Pour  over  the  peaches  and 
bake  quickly.  You  can  put  it  in  the  oven  after  the  beans 
are  done,  setting  the  latter  aside  to  keep  warm.  If  you 
have  not  time  to  make  sauce,  eat  with  butter  and  sugar. 
Do  not  let  the  pudding  stand  after  drawing  from  the  oven, 
or  it  will  fall. 


Jourtl) 


Cream  Soup. 

Roast  Breast  of  Veal.  Stewed  Tomatoes. 

Plain  Boiled  Potatoes.  Celery. 

Essex  Pudding  with  Jelly  Sauce. 

CREAM  SOUP. 
3  Ibs.  lean  veal. 
3  beaten  eggs. 
2  blades  of  mace. 

1  onion. 

2  quarts  of  water. 
2  cups  of  milk. 

2  tablespoonfuls  of  rice  flour  (or  corn-starch). 

Pepper  and  salt. 

Chop  the  meat  and  onion  fine,  cover  with  the  water, 
and  stew  slowly  three  hours.  Strain,  cool  and  skim. 
Season  and  set  back  on  the  fire.  Boil  up  and  skim  care- 
fully ;  add  the  milk,  and  when  hot,  the  corn-starch  wet 
with  cold  water.  As  it  thickens,  take  out  a  cupful,  pour 
upon  the  eggs  ;  stir  into  the  soup,  and  take  at  once  from 
the  fire. 


156  FEBRUARY 

ROAST  BREAST  OF  VEAL. 

Mak2  incisions  between  the  ribs  and  the  meat,  and 
stuff  with  a  force-meat  of  dry  bread-crumbs,  chopped  pork 
or  ham,  pepper,  sweet  marjoram,  and  one  beaten  egg. 
Save  a  little  to  thicken  the  gravy.  Roast  slowly,  basting 
often  and  copiously.  Dredge  at  the  last  with  flour,  and 
baste  well,  when  this  has  colored,  with  butter. 

STEWED  TOMATOES. 

Stew  a  can  of  tomatoes  twenty -five  minutes ;  season 
with  pepper,  salt,  a  little  sugar,  and  a  tablespoonful  of 
butter.  Cook  five  minutes  and  serve. 

.PLAIN  BOILED  POTATOES. 

Pare  very  thin,  and  put  on  (after  having  lain  half  an 
hour  in  cold  water)  in  boiling  water.  Cook  fast  until  a 
fork  will  go  easily  into  the  largest ;  drain  off  every  drop 
of  water,  and  throw  in  salt.  Set  back,  uncovered,  on  the 
side  of  the  range,  or  where  they  will  dry  quickly,  yet  not 
scorch.  Serve  in  an  uncovered  dish. 

CELERY. 

Wash,  scrape,  trim  off  the  green  tops,  and  throw  aside 
for  seasoning  soups,  vinegar,  etc.,  the  rank  green  stalks. 
Lay  the  better  parts  in  cold  water  until  wanted  for  the 
table.  Put  into  a  tall  glass  or  celery-stand. 

ESSEX  PUDDING. 
2  cups  of  fine  bread-crumbs. 
2  tablespoonfuls  of  sago,  soaked  three  hours  in  a  little 

water. 

f  of  a  cup  of  powdered  suet. 
5  eggs,  beaten  light. 
i  cup  of  milk, 
i  cup  of  sugar. 

i  tablespoonful  flour,  wet  in  cold  milk. 
•j-  Ib.  of  whole  raisins,  "  plumped "  by  laying  them  in 

boiling  water  for  two  minutes. 
A  little  salt. 

Cook  the  sago  in  enough  water  to  cover  it  until  tender 
and  nearly  dry.  Heat  the  milk  and  pour  upon  the  beatei 


FOURTH  WEEK— WEDNESDAY.  1 57 

eggs  and  sugar,  add  the  crumbs,  beating  into  a  good 
batter  in  a  bowl ;  then  suet,  flour,  sago,  and  salt.  Butter 
a  mould  thickly  and  lay  the  raisins,  dredged  with  flour,  in 
the  bottom  and  sides,  in  whatever  designs  you  fancy. 
Fill  the  mould  with  the  batter — well  beaten  up  at  the  last 
— putting  it  in  by  cautious  spoonfuls  not  to  dislodge  the 
raisins,  which  should  be  imbedded  in  the  butter.  Put  on 
the  lid  of  the  pudding  mould,  and  boil  one  hour,  never 
relaxing  the  heat.  Dip  in  cold  water  and  turn  out  upon  a 
flat  dish.  Eat  with  jelly  sauce. 

JELLY  SAUCE. 

£  cup  of  currant  jelly. 

2  tablespoonfuls  of  melted  butter. 

i  lemon — juice  and  half  the  grated  peel. 

\  teaspoonful  of  nutmeg. 

i  tablespoonful  of  powdered  sugar. 

i  glass  of  wine. 

i  cup  of  boiling  water. 

i  teaspoonful  flour. 

Beat  the  hot  water  gradually  into  the  jelly,  and  add 
the  butter,  lemon,  and  nutmeg.  Warm  almost  to  a  boil, 
put  in  the  sugar,  then  the  flour  wet  up  with  cold  water. 
Boil  up  once  sharply  ;  add  the  wine,  and  take  from  the 
fire.  Set,  closely  covered,  in  a  vessel  of  hot  water  until 
wanted.  Stir  well  before  pouring  it  out. 


tUeek. 


Julienne  Soup. 

Veal  and  Ham  Pie.  Halibut  Steaks,  Broiled. 

Scalloped  Potatoes.  Stewed  Cauliflower. 

Pancakes  with  Preserves. 


JULIENNE  SOUP 


ENNE     OU. 

a  Ibs.  of  mutton,  and  a  like  quantity  of  veal,  with  some 
- 


158  FEBRUARY. 

2  carrots. 

2  turnips. 
Half  a  cabbage. 

3  onions. 

3  stalks  of  blanched  celery. 
\  can  of  tomatoes. 
5  quarts  of  cold  water. 
2  tablespoonfuls  of  butter. 
2  teaspoonfuls  of  sugar. 
Bunch  of  sweet  herbs. 
Pepper  and  salt. 

Cut  the  meat  small,  crack  the  bones,  and  put  on  to 
cook  in  five  quarts  of  water  with  the  herbs.  While  it 
simmers,  prepare  the  vegetables,  with  the  exception  of 
the  cabbage  and  tomatoes,  by  cleaning,  paring,  and  cutting 
them  into  narrow  strips  about  two  inches  long,  and  as 
nearly  as  possible  of  uniform  size.  Lay  them  in  cold 
water  for  one  hour.  Drain  very  dry,  and  put  them  into  a 
frying-pan  in  which  you  have  melted,  but  not  cooked,  the 
butter,  and  dissolved  the  sugar.  Toss  them  over  a  hot 
fire  until  they  are  coated  with  the  butter,  but  do  not  let 
them  scorch.  Set  aside  in  a  clean  vessel  set  within  one 
of  hot  water.  When  the  meat  has  boiled  to  rags,  and 
the  liquid  is  reduced  one-third,  strain  it  and  set  by  until  the 
fat  rises  and  can  be  taken  off.  Return  the  soup  to  the  fire, 
season,  boil  up  and  skim  ;  add  the  glazed  vegetables, 
with  the  chopped  cabbage — which  should  have  been  par- 
boiled, then  drained — and  the  tomatoes,  cut  up  small. 
Stew  gently  for  one  hour.  Serve  with  the  vegetables  in 
it. 

This  will  make  enough  soup  for  two  days,  unless  your 
femily  be  large. 

HALIBUT  STEAKS — BROILED. 

Wash  and  wipe  the  steaks  dry.  Broil  upon  a  buttered 
gridiron,  turning  when  the  lower  side  is  done.  Remove 
carefully  to  a  chafing-dish,  and  anoint  with  a  mixture  of 
butter,  salt,  pepper,  and  a  little  lemon-juice. 

Always  serve  fish  upon  hot  plates.  Pass ,  potatoes,  and 
no  other  vegetable,  with  it. 


FOURTH  WEEK— WEDNESDAY.  1 59 

SCALLOPED  POTATOES. 

3  cups  of  mashed  potatoes. 

3  tablespoonfuls  of  milk. 

2  tablespoonfuls  of  butter. 

Yolks  of  four  hard-boiled  eggs.  (Cut  the  whites  in 
rings  to  garnish  your  fish.) 

Handful  of  dry  bread-crumbs. 

Salt  and  pepper. 

Beat  butter,  milk,  and  seasoning  into  the  potatoes  while 
hot.  Put  a  layer  in  the  bottom  of  a  buttered  pudding- 
dish  ;  cover  this  with  thin  slices  of  yolk  ;  pepper  and  salt 
them ;  spread  another  layer  of  potato  over  these,  and 
proceed  in  this  order  until  the  dish  is  full,  having  the  top 
layer  of  potato.  Strew  thickly  with  bread-crumbs.  Bake 
covered  until  hot  through,  then  brown  quickly.  Serve 
in  the  bake-dish. 

VEAL  AND  HAM  PIE 

Cut  the  meat  from  the  cold  roast  of  yesterday.  Put  the 
bones,  well-cracked,  the  refuse  bits  of  meat  and  skin  into 
a  saucepan  with  an  onion,  a  few  spoonfuls  of  tomatoes, 
and  three  cups  of  cold  water,  and  cook  slowly  until  there 
remains  but  one  cup  of  gravy.  Strain  and  season,  thick- 
ening with  a  tablespoonful  of  browned  flour.  Cut  the 
veal  into  small,  even  slices.  If  you  have  no  cold  boiled 
ham,  cook  half  a  pound  on  purpose  by  boiling  in  your 
gravy  stock.  Slice  this  also,  and  lay  upon  the  veal,  with 
now  and  then  a  slice  of  hard-boiled  egg.  Fill  the  dish 
with  alternate  layers  of  veal  and  ham  ;  pour  in  the  gravy, 
and  cover  with  a  thick  crust  of  good  pastry,  such  as  you 
made  last  Thursday  for  your  pork-pie.  Bake  one  hour. 

STEWED  CAULIFLOWER, 

When  your  soup  is  about  half  done,  and  before  yo<t 
strain  it,  take  out  a  cupful,  strain  through  a  thin  cloth,  and 
put  into  a  saucepan,  with  a  little  salt  and  a  tablespoonful 
of  butter.  Cut  a  cauliflower  into  small  bunches,  when  you 
have  washed  and  trimmed  it,  and  lay  these  in  the  cooled 
broth.  Stew  slowly,  covered,  twenty-five  minutes,  turning 
the  bunches  now  and  then.  When  they  are  tender,  take 
them  out,  lay  in  a  covered  dish  to  keep  warm,  stir  into  the 


I6O  FEBRUARY. 

broth  a  tablespoonful  of  butter,  cut  into  bits  and  rolled  in 
flour,  with  nearly"  half  a  cup  of  milk.  Pepper,  boil  up 
once,  and  pour  over  the  cauliflower. 

PANCAKES  WITH  PRESERVES. 

i  pint  of  prepared  flour. 

About  a  quart  of  milk. 

6  eggs. 

A  little  salt. 

Beat  the  yolks  light,  add  the  salt  and  two  cups  of  milk, 
then  the  flour  and  beaten  whites  alternately,  and  thin  with 
more  milk  until  the  batter  is  of  the  right  consistency.  It 
should  be  quite  thin.  Have  ready  in  a  small  frying-pan  a 
tablespoonful  of  butter  or  sweet  lard,  hissing  hot,  but  not 
discolored  by  too  long  heating.  Pour  in  enough'batter  to 
cover  the  bottom  of  the  pan,  and  fry  quickly,  pouring  off 
the  fat  so  soon  as  the  cakes  set.  Turn  it  with  a  lift  of  your 
spatula  and  a  skilful  toss  of  the  pan  at  the  same  time. 
As  fast  as  the  pancakes  are  done — the  same  lard  will  do 
for  several — let  an  assistant  spread  each  upon  a  hot  plate 
and  cover  with  sweet  jam  or  jelly,  rolling  up  neatly  so 
soon  as  this  is  done.  Sprinkle  with  powdered  sugar,  and 
set  in  a  warm  oven  until  you  are  ready  for  dessert. 


'Jburtlj  (Dtek. 


Chicken  Broth. 

Chickens  and  Rice.  Potato  Croquettes. 

Boiled  Sweet  Potatoes.         Cold  Slaw  —  Cream  Dressing. 

Poor  Man's  Plum  Pudding. 


CHICKEN  BROTH. 

Draw,  stuff,  and  truss  a  pair  of  chickens,  as  for  roasting ; 
tie  soft  pack-thread  around  their  legs  and  wings,  binding 
them  close  to  their  bodies,  and  put  on  to  boil  in  four 
quarts  of  cold  water,  a  little  salted.  They  will  require  at 


FO  UR  TH .  WEEK—  THURSDA  Y.  1 6 1 

least  one  hoi.r's  boiling,  if  they  are  of  fair  size.  Do  not 
cook  fast,  especially  at  first.  Try  with  a  fork  if  they  are 
tender,  and  if  it  pierces  the  breast  easily,  take  them  up, 
butter  well,  and  set  in  a  warm  place,  covered.  Take  out 
a  cupful  of  liquor  when  they  are  three-quarters  done,  in 
which  to  cook  your  rice.  Strain  the  broth  after  taking  out 
the  fowls,  season  with  pepper  and  chopped  parsley  and 
put  again  over  the  fire.  Take  off  the  scum,  as  it  rises,  and 
boil  hard  fifteen  minutes.  Then  add  a  half  cupful  of  rice, 
previously  stewed  soft  in  a  very  little  water.  Simmer  a 
quarter  of  an  hour ;  pour  in  a  cup  of  milk  in  which  has 
been  stirred  a  tablespoonful  of  rice-flour ;  bring  to  a  slow 
boil,  and  pour  a  few  spoonfuls  upon  two  beaten  eggs. 
Return  these  to  the  soup,  stir  them  in  and  take  from  the 
fire.  Have  ready  the  giblets  and  one  hard-boiled  egg 
chopped  fine  in  the  bottom  of  the  tureen,  and  turn  in  the 
broth  upon  them. 

CHICKENS  AND  RICE. 

Parboil  a  cup  of  rice  in  a  little  water.  When  it  has 
taken  it  up,  and  is  about  half  done,  add  the  cupful  of  broth 
taken  from  the  soup,  seasoned  well.  Cook  the  rice  slowly 
in  it  until  done.  (Always  cook  rice  in  a  farina-kettle,  and 
shake,  instead  of  stirring.)  It  should  absorb  all  the  gravy. 
At  the  last,  stir  in  a  beaten  egg,  mixed  with  a  tablespoon- 
ful of  melted  butter.  It  is  best  to  do  this  with  a  fork,  and 
not  a  spoon.  Make  a  low,  flattened  mound  of  the  rice 
upon  a  hot  dish ;  remove  the  pack-threads  from  the 
chickens  and  lay  them  on  the  top.  Pass  grated  cheese 
with  it. 

POTATO  CROQUETTES. 

To  each  cupful  of  mashed  potato,  add  half  a  raw  egg, 
beaten  light,  a  little  salt  and  pepper,  and  half  a  teaspoon- 
ful  of  butter.  Beat  well.  Make  into  oblong  balls,  or  rolls, 
flour  well  and  fry.  a  few  at  a  time,  in  boiling  lard,  or  drip- 
ping.  Drain  off  the  fat  and  serve  hot. 

BOILED  SWEET  POTATOES. 

Select  those  of  uniform  size,  wash,  wipe,  and  boil  until 
a  fork  will  penetrate  them  easily.  Skin,  set  in  the  oven  a 
moment  to  dry,  and  send  to  table. 


1 62  FEBRUARY* 

COLD  SLAW — CREAM  DRESSING. 

I  soiall  head  of  white  cabbage,  shred  fine. 

i  cup  of  milk,  scalding  hot. 

j  of  a  cup  of  vinegar. 

i  tablespoon ful  of  butter. 

i  egg,  beaten  light. 

i  tablespoonful  of  sugar. 

i  even  tablespoonful  of  corn-starch. 

i  teaspoouful  essence  of  celery. 

Pepper  and  salt  to  taste. 

Rub  butter  and  sugar  together  and  pour  over  them  the 
hot  milk.  Beat  into  these  the  frothed  egg.  Put  into  a 
vessel  set  within  another  of  hot  water,  add  the  corn-starch 
wet  up  with  cold  water,  boil  slowly  until  it  thickens,  and 
set  aside.  In  another  saucepan  scald  the  vinegar ;  put  in 
the  pepper  and  salt  with  essence  of  celery,  and  pour  hot 
over  the  cabbage.  Mix  up  well ;  put  back  into  the  sauce- 
pan, and  stir  briskly  over  the  fire  until  it  is  smoking  all 
through,  but  not  until  it  boils.  Turn  it  into  a  bowl,  stir 
into  it  the  custard  with  a  silver  fork,  until  well  mixed ; 
cover,  to  keep  in  the  strength  of  the  vinegar,  and  set  it 
where  it  will  cool  suddenly.  It  is  very  fine. 

POOR  MAN'S  PLUM  PUDDING. 

3  eggs. 

i  quart  of  milk. 

Small  loaf  of  stale  bread. 

i  tablespoonful  of  sugar. 

\  Ib.  seeded  raisins,  cut  in  two. 

Cinnamon  to  taste. 

A  pinch  of  salt. 

Butter. 

Slice  the  bread  and  cut  off  all  the  crust.  Butter  thinly 
and  lay  in  order  in  a  ze/^//-greased  pudding-dish,  strew- 
ing each  layer  with  raisins.  Heat  the  milk,  put  in  sugar 
and  salt,  and  pour  over  the  beaten  eggs.  Lay  a  heavy 
saucer  upon  the  top  of  the  bread  and  soak  with  the 
custard.  Let  all  stand  half  an  hour,  then  set  in  a  drip- 
ping-pan of  boiling  water,  cover  closely,  and  cook  one 
hour,  keeping  the  pan  full  of  water  at  a  hard  boil.  Turn 
out  and  eat  with  liquid  sauce. 


FOURTH  WEEK— FRIDAY.  163 


Jburtl)  tDcck. 


Wednesday's  Soup. 

Boiled  Cod. 

Chicken  Pates.  Cheese  Fingers. 

Mashed  Potatoes.  Mashed  Turnips. 

Sweet  Potato  Pudding. 

WEDNESDAY'S  SOUP. 

The  Julienne  soup  which,  as  I  stated  in  the  receipt  for 
making  it,  was  sufficient  for  two  days,  will  have  kept  per- 
fectly well  in  the  refrigerator,  or  in  any  cold  closet.  You 
have  now  only  to  warm  it  over — not  quite  to  the  boil,  and 
it  will  be  even  better  than  upon  the  first  day.  It  is  wise, 
sometimes,  to  skip  a  day  with  a  rechauffe,  for  fear  of 
wearying  those  for  whose  comfort  your  bills-of-fare  are 
made  up. 

BOILED  COD. 

Sew  up  the  piece  of  fish  in  a  thin  cloth,  fitted  neatly  to 
the  shape,  and  boil  in  salted  water  (boiling  from  the  first), 
allowing  about  fifteen  minutes  per  pound.  Unwrap  care- 
fully and  pour  over  it  a  sauce  made  thus : 

Heat  half  a  cup  of  milk  and  as  much  water  together ; 
stir  in  a  tablespoonful  of  butter,  cut  into  bits  and  rolled  in 
flour,  and  when  it  has  thickened,  pour  by  degrees  upon 
two  beaten  eggs.  Put  back  into  the  saucepan  and  stir 
for  one  minute  ;  add  salt,  chopped  parsley,  and  a  dozen 
capers  or  nasturtium  seeds.  Take  at  once  from  the  fire. 

CHICKEN  PATE'S. 

Line  your  pate-pans  with  a  good  paste,  made  according 
to  either  of  the  receipts  already  given  this  month,  and 
bake  in  a  brisk  oven. 

Mince  the  chicken  left  from  yesterday.  Put  the  bones 
and  stuffing  into  a  saucepan  with  two  cups  of  cold  water, 
and  stew  down  to  one  cup  of  gravy.  Season  this  well,  add 


1 64  FEBRUARY. 

three  tablespoonfuls  of  milk  when  you  have  strained  out 
the  bones,  a  tablespoonful  of  butter,  and  a  very  little  par 
sley.  The  stuffing  should  thicken  it  sufficiently.  Stir  in 
the  chicken,  warm  until  hot,  but  do  not  let  it  boil,  or  it 
will  be  spoiled.  Fill  the  paste-shells,  having  taken  them 
from  the  tins ;  arrange  upon  a  hot  dish  and  set  within  an 
open  oven  until  they  are  sent  to  table. 

CHEESE  FINGERS. 

Cut  good  pastry,  left  from  your  pat£s,  into  strips  three 
inches  long  and  two  inches  wide.  Strew  with  grated 
cheese,  season  with  pepper  and  salt ;  double  the  paste 
upon  this  lengthwise,  and  bake  in  a  quick  oven.  Brush 
over  with  beaten  egg  just  before  taking  them  up,  and 
sift  a  little  powdered  cheese  upon  them. 

Pile,  log-cabin-wise,  upon  a  folded  napkin  laid  within  a 
flat  dish,  and  eat  without  delay,  as  they  are  not  good  cold. 

MASHED  POTATOES  AND  MASHED  TURNIPS. 

The  receipts  for  these  standard  dishes  having  been 
already  given  this  month,  it  is  scarcely  necessary  to  repeat 
them  here.  Bear  in  mind,  always,  that  they  must  be 
served  hot,  and  the  turnips  be  well  drained. 

SWEET  POTATO  PUDDING. 

i  Ib.  parboiled  sweet  potatoes. 

\  cup  of  butter. 

|  cup  of  white  sugar. 

i  tablespoonful  of  cinnamon. 

4  eggs,  whites  and  yolks  beaten  separately. 

i  teaspoonful-  of  nutmeg. 

i  lemon,  juice  and  grated  rind. 

i  glass  of  brandy. 

Let  the  potatoes  get  entirely  cold,  and  grate  them. 
Cream  the  butter  and  sugar;  add  the  yolks,  spice  and 
lemon.  Beat  the  potato  in  by  degrees,  to  a  light  paste  ; 
then  the  brandy,  lastly  the  whites.  Bake  in  a  buttered 
dish,  and  eat  cold. 


FOURTH  WEEK— SATURDAY.  165 


Jourtl)  tDttk.  0atur&ag. 

Bean  and  Celery  Soup. 

Jugged  Pigeons.  Shred  Macaroni. 

Currant  Jelly.  Brussels-Sprouts. 

Sponge-Cake  Fritters, 

BEAN  AND  CELERY  SOUP. 

i  quart  of  dried  beans,  soaked  all  night. 

i  bunch  of  celery — the  blanched  stalks  only. 

i  Ib.  of  salt  pork,  cut  into  strips. 

1  Ib.  of  beef — lean,  also  cut  up. 

2  tablespoonfuls  of  butter. 
Pepper. 

5  quarts  of  water — cold, 
i  onion,  minced. 

.  Cover  beans,  meat,  onions,  and  half  the  celery  cut  into 
bits,  with  the  water,  and  boil  to  pieces,  and  until  the 
liquid  is  reduced  one-third.  Rub  the  beans  and  celery 
through  a  fine  colander  into  the  soup.  Return  to  the  fire, 
season  with  pepper,  put  in  the  rest  of  the  celery,  cut  into 
inch-lengths,  and  simmer  half  an  hour,  stirring  often,  that 
it  may  not  "  catch  "  on  the  bottom.  Set  aside  a  quart  of 
it,  if  you  can  spare  as  much,  for  Monday's  soup. 

JUGGED  PIGEONS. 

Clean  and  wash  well,  and  stuff  with  a  dressing  made  of 
the  giblets  boiled  and  chopped,  a  slice  of  fat  pork  also 
minced  fine  ;  the  yolks  of  two  hard  eggs  rubbed  to  pow- 
der, some  bread-crumbs,  pepper  and  salt,  bound  with  a 
beaten  raw  egg.  Tie  the  legs  and  wings  close  to  their 
bodies,  and  pack  the  pigeons  in  a  tin  pail  with  a  tight 
top.  Plunge  this  into  a  pot  of  boiling  water;  put  a 
weight  on  top  to  keep  it  steady,  and  cook  two  hours  and 
a  half.  The  water .  should  not  boil  over  the  top.  Drain 
off  the  gravy  into  a  saucepan,  thicken  with  a  tablespoon- 


166  FEBRUARY. 

ful  of  butter  rolled  in  flour.  Season,  \>oil  up,  pour  over 
the  pigeons.  Cover  again,  and  leave  in  the  hot  water 
ten  minutes  before  serving. 

SHRED  MACARONI. 

Break  half  a  pound  of  pipe  macaroni  into  pieces  two 
inches  long,  and  cook  in  boiling  water,  a  little  salted,  ten 
minutes.  Drain  off  the  water,  and  spread  the  macaroni 
out  to  cool  upon  a  dish.  When  cold,  take  a  sharp  knife 
or  a  pair  of  scissors,  and  split  each  piece  in  half,  length- 
wise. Put  on  in  a  farina-kettle  with  a  cup  of  hot  milk 
and  a  tablespoonful.  of  butter,  seasoning  with  pepper  and 
salt.  Cover  and  stew  tender,  but  not  to  breaking.  Ten 
minutes  after  the  boil  should  do  this.  Then  stir  in  three 
tablespoonfuls  of  grated  cheese.  Serve  in  a  deep  dish. 

BRUSSE  LS-SPROUTS. 

Wash  and  pick  over  very  carefully.  Put  on  in  plenty 
of  boiling  water  with  a  little  salt,  and  cook  fifteen  minutes 
after  the  water  begins  to  boil  anew.  Drain  well  and  pile 
upon  a  dish,  with  drawn  butter  poured  over  them. 

SPONGE-CAKE  FRITTERS. 

8  penny  sponge-cakes — very  stale. 

i  cup  of  boiling  milk,  with  a  pinch  of  soda  stirred  in. 

4  eggs  whipped  light. 

i  tablespoonful  of  flour  wet  up  in  cold  milk. 

J  Ib.  currants,  washed  and  dried. 

Roll  the  cakes  into  fine  crumbs  ;  pour  over  them  the 
hot  milk,  with  the  soda  and  flour  stirred  into  it.  Cover 
for  fifteen  minutes,  then  beat  until  cold.  Add  the 
whipped  eggs — the  yolks  first,  then  the  whites ;  finally, 
the  currants  dredged  with  flour.  Beat  all  well.  Drop  in 
great  spoonfuls  in  boiling  lard,  trying  one  first  to  be  sure 
that  the  batter  is  of  the  right  consistency  ;  drain  quickly 
in  a  hot  colander ;  sprinkle  with  powdered  sugar  mixed 
with  nutmeg,  and  serve  hot. 


FIRST  WEEK— SUNDAY.  167 

MARCH.     ' 
fmi  \3Jttk.  Suniag. 

Mushroom  Soup. 

Roast  Ducks.  Savory  Scotch  Pudding. 

Spinach  in  a  Mould.  Grape  Jelly. 

Green  Peas. 

Turret  Cream. 
Coffee. 

MUSHROOM  SOUP. 

3  Ibs.  of  knuckle  of  veal,  well  cracked, 
i  onion. 

Bunch  of  parsley. 

A  slice  of  ham,  or  some  ham  or  salt-pork  bones. 

i  can  of  French  mushrooms. 

1  tablespoonful  of  butter. 

2  tablespoonfuls  of  flour. 
2  beaten  eggs. 
Pepper  and  salt. 

i  cup  of  milk. 

4  quarts  of  cold  water. 

Crack  the  bones  and  mince  the  meat,  onion,  and  pars- 
ley. Cover  with  the  water,  and  boil  gently  three  hours, 
or  until  the  stock  has  diminished  one-half.  Strain,  season, 
boil  up  and  skim.  Add  the  mushrooms,  drained  from  the 
can  liquor,  and  sliced.  Stew  twenty  minutes  ;  put  in  the 
milk,  the  flour,  wet  up  in  cold  water,  and  when  it  thickens, 
beat  a  cupful  into  the  whipped  eggs.  Stir  into  this  the 
butter,  return  to  the  soup,  let  it  almost  boil,  and  pour  out. 

To  the  lovers  of  mushrooms  this  is  a  delicious  soup. 

ROAST  DUCKS. 

Draw,  clean  and  wash  a  pair  of  ducks.  Stuff  one  only 
with  a  dressing  made  of  bread-crumbs,  the  hard-boiled 


168  MARCH. 

yolk  of  an  egg,  a  little  minced  sage  and  onion.  Rub  the 
inside  of  the  other  with  melted  butter,  pepper  and  salt. 
Many  do  not  like  the  taste  of  onion  and  sage,  while  others 
do  not  enjoy  roast  duck  without  the  flavor  of  these  con- 
diments. Put  the  fowls  into  the  dripping-pan,  pour  a  cup 
of  boiling  water  over  them,  and  roast  about  an  hour, 
basting  frequently.  At  the  last,  dredge  with  flour,  and 
baste  with  butter ;  then  brown.  Chop  the  giblets  fine, 
pour  the  fat  from  the  top  of  the  gravy  in  the  dripping- 
pan,  thicken  with  browned  flour  that  which  is  left,  and 
stir  in  the  giblets. 

GREEN  PEAS 

Have,  from  time  immemorial,  been  the  adjunct  of  roast 
ducks.  As  the  best  substitute  to  be  had  at  this  season, 
open  a  can  of  preserved  green  peas — the  French  cans 
are  best ;  let  them  stand  an  hour  to  get  rid  of  the  airless 
taste  that  is  apt  to  cling  to  canned  vegetables  ;  pour  off 
the  liquor  ;  cook  twenty  minutes  in  boiling  water,  a  little 
salt ;  drain  dry,  and  stir  up  in  them  a  teaspoonful  of  but- 
ter, with  pepper  to  your  liking. 

SAVORY  SCOTCH  PUDDING. 

i  quart  of  milk. 

i  cup  of  best  oatmeal,  soaked  all  night  in  cold  water. 

i  cup  of  gravy. 

4  tablespoonfuls  of  bread-crumbs. 

i  tablespoonful  of  butter. 

3  eggs. 

Pepper  and  salt. 

When  your  soup  is  ready  to  strain,  dip  out  a  cupful  and 
set  by  to  cool.  Take  off  the  fat  and  stir  into  the  soaked 
oatmeal.  Mix  up  well ;  put  in  a  farina-kettle  with  boil- 
ing water  around  it,  and  add  by  degrees,  as  it  thickens, 
the  milk  heated  to  scalding.  When  all  is  in,  salt  and 
pepper  to  taste  and  cook  fast,  stirring  often,  ten  minutes. 
Take  from  the  fire,  and  let  it  cool. 

N.B.  If  you  have  the  gravy,  all  this  can  be  done  on 
Saturday. 

When  cold,  beat  in  the  butter,  melted,  working  out  all 
the  lumps  and  taking  the  skin  from  the  top.  Beat  in  the 


FIRST  WEEK— SUNDAY.  169 

whipped  eggs,  working  up  fast  and  hard.  Pour  into  a 
buttered  pudding-dish ;  bake,  covered,  one  hour,  then 
brown.  Serve  in  the  bake  dish. 

SPINACH  IN  A  MOULD. 

Pick  over  carefully,  clip  off  the  stems  and  put  on  the 
leaves  in  boiling  water,  with  salt  stirred  in.  Boil  hard 
fifteen  minutes.  When  done,  drain,  pressing  out  all  the 
water.  Chop  fine  ;  put  back  into  the  saucepan  with  a 
piece  of  butter — a  large  spoonful  for  a  good  dish — a  little 
powdered  sugar,  salt  and  pepper  to  taste.  Stir  and  toss 
until  very  hot ;  press  hard  into  a  mould  wet  with  hot 
water,  and  turn  out  with  care  upon  a  heated  dish.  Lay 
round  slices  of  hard-boiled  eggs  on  the  top. 

TURRET  CREAM. 

i  quart  of  milk. 

i  package  Coxe's  gelatine. 

i  heaping  cup  of  white  sugar. 

3  eggs  beaten  light,  whites  and  yolks  separately. 

£  Ib.  crystallized  fruit 

Vanilla  flavoring. 

Juice  of  a  lemon  in  which  half  the  grated  peel  has  been 
soaked,  then  strained  out. 

Soak  the  gelatine  three  hours  in  a  large  cup  of  cold 
water.  Scald  the  rnilk,  stir  in  the  sugar,  and  when  this 
has  melted,  the  gelatine.  Stir  over  the  fire  five  minutes  ; 
pour  out  half  of  the  mixture  into  a  bowl,  and  add  the 
whipped  yolks  to  that  left  in  the  saucepan.  Stir  one 
minute,  and  take  from  the  fire.  Flavor  the  yellow  gelatine 
with  lemon — the  white  with  vanilla.  As  soon  as  the  yellow 
begins  to  congeal,  whip  one-half  of  the  stiffened  whites 
into  it,  a  little  at  a  time,  with  a  Dover  egg  beater.  Add 
the  rest  to  the  white  gelatine,  in  the  same  manner,  whip- 
ping each  in  until  it  stiffens  before  adding  more,  and  not 
ceasing  until  both  are  heaps  of  "  sponge."  Wet  the  in- 
side of  a  tall  fluted  mould  with  water,  and  arrange  in  the 
bottom,  close  to  the  outside  of  the  mould,  a  row  of  crys- 
tallized cherries.  Then,  put  in  a  layer  of  the  white  mix- 
ture ;  on  this,  close  to  the  outside,  strips  of  apricots  or 
peaches  ;  then  a  layer  of  yellow  mixture,  another  border 
8 


I/O  MARCH. 

of  cherries,  and  so  on,  until  the  materials  are  used  up. 
Do  this  on  Saturday.  Next  day,  dip  for  one  instant  in 
hot  water,  -and  invert  upon  a  flat  dish. 

Eat  with  brandied  fruit.     It  will  be  a  beautiful  dessert. 

COFFEE. 
Pass  with  light  cakes  or  sweet  biscuits. 


ftloniag. 


Tomato  and  Bean  Soup. 

Ham  and  Eggs.  Fricassee  of  Duck. 

Stewed  Corn.  Glazed  Potatoes, 


Queen's  Pudding. 

TOMATO  AND  BEAN  SOUP. 

Open  a  can  of  tomatoes  ;  take  out  the  hard  and  unripe 
portions,  cut  up  the  rest  in  small  pieces,  and  heat  to  a  boil 
before  adding  the  bean  soup  set  aside  from  Saturday. 
Simmer  all  together  half  an  hour,  season  to  taste,  and 
pour  over  the  dice  of  fried  bread  you  have  put  in  the 
bottom  of  the  tureen. 

HAM  AND  EGGS. 

Pour  a  little  hot  water  in  a  frying-pan,  if  you  use 
smoked  raw  ham  for  this  dish,  and  cook  the  slices  in  it  ten 
minutes.  Let  them  get  perfectly  cold.  Fry  in  their  own 
fat  until  tender  throughout  and  crisp  at  the  edges.  Drain 
the  fat  from  them  and  arrange  them  upon  a  hot  dish. 
Strain  the  fat,  return  to  the  pan,  and  fry  the  eggs  without 
turning.  Cut  the  ham  in  neat  slices,  lay  an  egg  upon 
each,  and  serve. 

FRICASSEE  OF  DUCK. 

Cut  the  meat  from  the  bones  of  yesterday's  ducks,  di- 
viding the  joints  neatly,  and  slicing  the  breast,  etc. 
Crack  the  skeleton  to  pieces,  and  put  it,  with  the  skin, 


FIRST  WEEK— MONDAY.  1?1 

stuffing,  and  gristly  bits,  into  a  saucepan.  Cover  with 
cold  water,  and  ste,v  until  a  cupful  of  good  gravy  is  ex- 
tracted. Strain  and  season  this ;  put  in  the  sliced  duck. 
Set  within  a  pot  of  hot  water  and  bring  the  contents  of 
the  inner  saucepan  almost  to  a  boil.  Add  a  couple  of 
beaten  eggs  ;  stir  up  well  and  set  aside  in  the  hot  water, 
covered,  for  five  minutes.  The  meat  must  not  actually 
boil  once. 

STEWED  CORN. 

Open  a  can  of  corn,  an  hour  before  cooking  it.  Put  it 
into  a  saucepan  when  you  are  ready  for  it ;  cover  with 
boiling  water,  and  let  it  stand  without  cooking,  for  ten 
minutes.  Drain  off  the  water ;  cover  the  corn  with  hot 
milk,  a  little  salted  ;  set  within  a  vessel  of  hot  water,  and 
cook  for  half  an  hour,  or  until  tender.  Stir  in  a  table- 
spoonful  of  butter,  cut  into  thirds,  each  rolled  in  flour ; 
simmer  ten  minutes,  pepper,  and  turn  into  a  deep  covered 
dish. 

GLAZED  POTATOES. 

Parboil  them  in  their  skins  ;  peel  quickly  and  lay  in 
the  dripping-pan  within  a  hot  oven.  As  soon  as  they 
begin  to  "  crust  "  over,  baste  with  good  dripping  or  butter. 
Repeat  this  three  times  until  they  are  of  a  glossy  brown. 
Eat  hot. 

QUEEN'S  PUDDING. 

10  fine  pippins,  pared  and  cored. 

£  Ib.  macaroons,  pounded  fine. 

2  tablespoonfuls  of  sugar. 

£  teaspoonful  cinnamon. 

\  cup  crab-apple  or  quince  jelly. 

i  tablespoonful  of  brandy. 

i  pint  of  milk. 

i  tablespoonful  corn-starch. 

Whites  of  3  eggs. 

A  little  salt. 

Put  the  apples  into  a  buttered  pudding-dish.  Fill  this 
half  full  of  cold  water  :  cover  closely  and  bake  until  a 
straw  will  pierce  them.  Let  them  stand,  covered,  until 
cold.  (Do  this  on  Saturday.)  Drain  off  the  water  the 
day  you  mean  to  use  them.  Put  a  spoonful  of  jelly  and 


172  MARCH. 

a  few  drops  of  brandy  into  each  apple.  Strew  with  cin- 
namon and  sugar.  Cover  and  let  them  stand  while  you 
scald  the  milk,  and  stir  in  the  macaroons,  the  salt  and 
the  corn-starch  wet  up  in  cold  milk.  Boil  for  one  min- 
ute. Take  from  the  fire,  beat  up  well,  and  let  it  cool 
before  whipping  in  the  frothed  whites.  Pour  this  mixture 
over  the  apples  and  bake  half  an  hour  in  a  brisk  oven. 
Eat  warm  with  a  sauce  made  of  the  water  in  which  the 
apples  were  stewed,  well  sweetened  and  spiced,  a  table- 
spoonful  of  butter,  rolled  in  flour  and  the  beaten  yolk  of 
an  egg.  Heat  the  liquor,  sweeten  and  season  ;  thicken 
with  butter  and  flour  ;  boil  up  ;  pour  gradually  over  the 
egg,  and  set  in  hot  water  until  it  is  needed. 


Jir0t 


German  Sago  Broth. 
Beefsteak  and  Onions. 

French  Beans  Oarnis  with  Sausages. 
Hot  Slaw. 

Hasty  Farina  Pudding. 


GERMAN  SAGO  SOUP. 

3  Ibs.  knuckle  of  veal,  well  cracked. 

1  onion. 

2  stalks  of  celery. 

Some  pork  bones,  if  you  have  them. 
Bunch  of  sweet  herbs,  minced. 

4  quarts  of  cold  water. 
Pepper  and  salt. 

£  of  a  cup  of  German  sago,  soaked  two  hours  in  cold 
water. 

Chop  the  meat,  celery,  herbs,  and  onion,  and  crack  the 
bones.  Cover  with  the  water,  and  cook  slowly  three 
hours,  or  until  the  meat  is  boiled  to  shreds.  Strain,  season, 


FIRST  WEEK— TUESDAY. 

boil  up  and  skim  well,  put  in  the  soaked  sago  and  cook 
slowly  half  an  hour.    The  sago  should  be  entirely  dissolved, 

BEEFSTEAK  AND  ONIONS.. 

Broil  your  steak  as  usual.  Fry  in  a  little  butter  one 
onion,  sliced,  until  brown.  Strain  it  out,  and  when  your 
steak  is  done,  and  laid  upon  a  hot  dish,  pour  the  butter  in 
which  the  onion  was  fried  over  it.  Add  pepper  and  salt, 
and  the  faintest  suspicion  of  made  mustard,  turn  over  it 
a  hot  cover  and  let  it  stand  five  minutes  before  serving. 

FRENCH  BEANS  GARNIS  WITH  SAUSAGES. 
Open  a  can  of  "  string "  beans,  cut  in  short  pieces, 
cover  with  boiling  water,  slightly  salted,  and  cook  tender. 
Drain  well,  stir  in  a  tablespoonful  of  butter,  a  little  pepper 
and  salt,  and  heap  upon  a  hot  dish.  Surround  with  sau- 
sages, in  cakes  or  in  cases,  fried  in  their  own  fat,  and 
drained  from  the  grease.  Serve  hot. 

HOT  SLAW. 

i  small,  firm  head  of  cabbage,  shred  fine, 
i  cup  of  vinegar, 
i  tablespoonful  of  butter. 

1  tablespoonful  of  sugar. 

2  tablespoonfuls  of  sour  cream. 
•J  teaspoonful  of  made  mustard. 

i  saltspoonful  of  pepper  and  the  same  of  salt. 
Put  the  vinegar,  and  all  the  other  ingredients  for  the 
dressing,  except  the  cream,  in  a  saucepan,  and  heat  to  a 
boil.  Pour  scalding  hot  over  the  cabbage ;  return  to  the 
saucepan,  and  stir  and  toss  until  all  is  smoking  again. 
Take  from  the  fire,  stir  in  the  cream,  turn  into  a  covered 
dish  and  set  in  hot  water  ten  minutes  before  you  send  to 
the  table. 

HASTY  FARINA  PUDDING. 
i  quart  of  milk. 
4  tablespoonfuls  (heaping)  of  farina,  previously  soaked 

in  a  little  cold  water  for  one  hour, 
i  tablespoonful  of  butter. 

1  teaspoonful  of  salt. 

2  eggs,  beaten. 


174  MARCH. 

Scald  the  milk  ;  stir  in  the  salt,  then  the  soaked  farina, 
and  cook  steadily  (always  in  a  farina-kettle)  three  quarters 
of  an  hour.  Add  the  butter ;  take  a  cupful  of  the  boiling 
mixture,  and  beat  into  the  whipped  eggs.  Put  back  into 
the  saucepan,  stir  for  two  minutes  and  pour  into  a  deep, 
open  dish.  Eat  with  milk,  or  cream,  and  sugar. 


Jirat 

Baked  Soup. 

Devilled  Lobster.  Calf  s  Liver  a  la  Mode. 

Baked  Celery.        Potatoes  au  Gratin,  with  Vermicelli. 


Lemon  Pudding. 

BAKED  SOUP. 

2  Ibs.  of  lean  beef,  cut  into  dice. 

3  stalks  of  blanched  celery. 
2  turnips. 

Handful  of  chopped  cabbage, 
i  onion. 

1  carrot. 

2  roots  of  salsify,  cut  small. 
Chopped  parsley. 

•J  cup  of  rice,  previously  boiled  for  fifteen  minutes. 

£  can  of  tomatoes,  cut  up. 

Pepper  and  salt. 

i  quart  cold  water. 

Prepare  beef  and  vegetables  early  in  the  day ;  mix  all 
up  well,  and  put  into  a  strong  earthenware  jar,  with  a  good 
cover  of  the  same  material.  Coat  this  top  thickly  with  a 
stiff  paste  of  flour  and  water  to  exclude  the  air,  and  set  in 
the  oven  for  six  hours.  Once  in  a  while,  grease  the  paste 
to  prevent  it  from  scorching  or  cracking.  It  is  also  well 
to  set  the  jar  in  a  dripping  or  bake  pan  of  boiling  water. 
Serve  without  straining. 

DEVILLED  LOBSTER. 
i  can  of  preserved  lobster. 
3  tablespoonfuls  of  butter. 


FIRST   WEEK— WEDNESDAY. 

4  tablespoonfuls  of  vinegar. 

£  teaspoonful  of  made  mustard. 

A  good  pinch  of  cayenne  pepper. 

Boiled  eggs  for  garnishing. 

Salt. 

Open  the  lobster-can  and  empty  it  into  a  bowl  an 
hour  before  using  it.  Min'ce  evenly.  Put  vinegar,  but- 
ter and  seasoning  into  a  saucepan,  and  when  it  sim- 
mers, add  the  lobster.  Cook  slowly,  covered,  half  an 
hour,  stirring  occasionally.  Turn  into  a  deep  dish,  and 
garnish  with  slices  of  egg.  Eat  hot  with  buttered  Boston 
crackers. 

CALF'S  LIVER  A  LA  MODE. 

1  fine,  fresh  liver. 

•J  Ib.  salt  pork,  cut  into  lardoons. 
3  tablespoonfuls  good  dripping. 

2  sliced  onions,  small  ones. 

1  tablespoonful  Harvey's  Sauce. 

2  tablespoonfuls  of  vinegar. 
i  teaspoonful  mixed  spices. 

i  tablespoonful  sweet  herbs,  chopped. 
Pepper. 

Wash  the  liver,,  and  soak  half  an  hour  in  cold,  salted 
water.  Wipe  dry  and  lard  with  the  fat  pork,  allowing  it 
to  project  on  both  sides.  Heat  dripping,  onion,  herbs, 
and  spice  in  a  frying-pan.  Put  in  the  liver  and  fry  both 
sides  to  a  light  brown.  Turn  all  into  a  saucepan,  add  the 
vinegar,  and  water  enough  to  cover  it ;  put  on  a  close  lid 
and  stew  gently  one  hour  and  a  half.  Lay  the  liver  on  a 
hot  dish,  add  the  sauce  to  the  gravy,  strain  it,  thicken  with 
browned  flour,  boil  up  ;  pour  half  over  the  liver,  and  send 
the  rest  up  in  a  sauce-boat. 

BAKED  CELERY. 

Cut  two  bunches  of  celery,  the  best  stalks  only,  into 
inch-lengths,  and  stew  in  boiling  water,  a  little  salt,  for  ten 
minutes.  Drain  off  the  water,  and  add  a  cup  of  milk, 
a  tablespoonful  of  butter,  rolled  thickly  in  flour,  a  little 
pepper  and  salt.  Simmer  three  minutes  after  heating, 
and  pour  into  a  shallow  bowl  to  cool.  Butter  a  bake-dish, 
strew  the  bottom  with  fine  bread-crumbs.  When  the 


MARCH. 

celery  is  almost  or  quite  cold,  beat  into  it  two  eggs,  and 
pour  into  the  dish.  Strew  bread-crumbs  thickly  over  the 
top,  turn  a  tin  plate  over  all,  and  bake  twenty  minutes. 
Remove  the  cover  and  brown. 

POTATOES  AU  GRATIN,  WITH  VERMICELIJ. 
Mash  the  potatoes  as  usual,  with  butter,  milk,  and  salt. 
Smooth  into  a  hillock  upon  a  pie-plate,  and  strew  with  a 
handful  of  vermicelli  broken  small,  cooked  soft  in  boiling 
water,  a  little  salt,  then  drained  perfectly  dry  and  spread 
out  to  cool.  Brown  all  in  a  quick  oven,  glaze  with  butter, 
slip  to  a  hot  dish,  and  it  is  ready. 

LEMON  PUDDING. 

6  butter  crackeis,  soaked  in  water,  and  beaten  smooth. 

Juice  of  three  lemons  and  half  the  grated  peel. 

i  cup  of  molasses. 

A  pinch  of  salt. 

i  tablespoonful  of  melted  butter. 

Pie-paste  for  shells. 

Chop  the  pulp  of  the  lemons,  leaving  out  the  thick 
white  peel,  very  fine;  stir  into  the  crushed  crackers,  with 
the  butter  and  salt.  Beat  the  molasses  into  this,  gradu- 
ally, with  the  grated  peel.  Line  two  pie-dishes  with  good 
paste,  fill  with  the  mixture  and  bake,  without  upper  crusts. 
Eat  warm,  or  cold.  They  are  best  fresh. 


first  tDetk. 

Beef  Soup  with  Barley. 

Stuffed  Loin  of  Veal. 

Baked  Tomatoes.  Kidney  Beans  with  Sauce. 

Plain  Boiled  Pudding. 
Hard  Sauce. 

BEEF  SOUP  WITH  BARLEY. 
3  Ibs.  of  beef  from  the  shin. 
2  Ibs.  of  bones. 


FIRST  WEEK- THURSDAY.  1/7 

1  onion  stuck  with  cloves. 

2  stalks  of  celery. 

The  half  can  of  tomatoes  left  from  yesterday's  soup. 

2  turnips. 

Nearly  a  cup  of  pearl  barley. 

4  quarts  of  water. 

Pepper  and  salt. 

Cut  up  the  meat  and  crack  the  bones.  Cut  up  celery, 
turnips,  and  tomatoes.  Put  all  these,  with  the  onion,  into 
the  soup-pot,  with  the  gallon  of  cold  water,  and  boil  gently 
three  hours.  The  liquor  should  be  reduced  one-third. 
Wash  the  barley  and  boil  fifteen  minutes  in  a  very  little 
water.  Strain  the  soup,  pressing  hard.  Season  ;  let  it 
boil  up  once,  and  skim  before  adding  the  barley  and  the 
water  in  which  it  has  boiled.  Simmer  half  an  hour,  and 
serve. 

STUFFED  LOIN  OF  VEAL. 

Prepare  a  dressing  of  bread-crumbs,  a  little  chopped 
corned  ham,  parsley,  pepper  and  salt,  moistened  with 
milk.  Have  the  bones  taken  out  of  the  meat,  and  fill  the 
holes  thus  left  with  the  stuffing.  Secure  the  meat  into  a 
good  shape  with  skewers,  and  cover  the  top  and  sides  with 
thick  foolscap  paper,  binding  it  with  strings.  Grease 
paper  and  strings,  put  the  veal  into  your  dripping-pan 
with  a  cup  of  hot  water,  and  bake,  basting  the  paper  now 
and  then  with  dripping,  to  prevent  scorching.  At  the 
end  of  an  hour,  take  out  the  meat  and  remove  the  paper. 
Pour  off  the  gravy,  carefully  setting  it  by;  return  the 
meat  to  the  oven  with  a  cupful  of  milk  in  the  pan  instead 
of  the  gravy.  Baste  with  butter,  lavishly,  once, — afterwards, 
and  often  with  the  milk  as  it  heats.  Roast,  not  too  fast, 
nearly  an  hour  more,  or  until  your  meat  is  tender.  Should 
the  milk  evaporate  too  rapidly,  add  a  little  hot  water. 
Indeed,  this  is  a  wise  precaution  against  scorching.  Take 
up  the  veal,  thicken  the  gravy  left  in  the  oven,  with  a 
tablespoonful  of  butter  rolled  in  flour,  salt,  and  pepper, 
heat  carefully  that  the  milk  may  not  "catch,"  and  pour 
some  over  the  meat,  serving  the  rest  in  a  boat.  Veal 
cooked  in  this  way  is  very  nice,  but  requires  much  atten 
lion  at  the  last. 


I7B  MARCH. 

BAKED  TOMATOES. 

Strew  the  bottom  of  a  pie-dish  with  fine  crumbs,  having 
greased  it  first.  Drain  off  much  of  the  liquor  from  a  can 
of  tomatoes,  add  it  to  the  soup,  pour  the  tomatoes  upon 
the  crumbs,  season  with  pepper,  salt,  and  butter ;  strew 
more  crumbs  thickly  over  the  top.  Bake,  covered,  twenty 
minutes ;  then  brown. 

KIDNEY  BEANS  WITH  SAUCE. 

Soak  the  beans  overnight.  The  next  day  boil  them 
until  soft  in  salted  water.  Drain  this  off.  Strain  the  first 
gravy  taken  from  the  roast  veal — before  the  milk  is  sub- 
stituted— into  a  saucepan  ;  add  a  tablespoonful  of  butter, 
and  half  a  small  onion,  minced.  Boil  five  minutes,  strain 
through  a  soup-sieve,  pressing  the  onion  hard ;  season 
with  pepper,  salt,  and  a  little  chopped  parsley  ;  pour  over 
the  beans,  simmer  fifteen  minutes,  closely  covered,  drain 
off  half  of  the  liquor,  and  serve  in  a  covered  dish. 

PLAIN  BOILED  PUDDING. 

3  cups — full  ones — of  good  flour. 

2  cups  of  "  loppered"  milk  or  buttermilk  ;  sour  cream 
is  best  of  all. 

i  full  teaspoonful  of  soda  dissolved  in  hot  water. 

A  little  salt. 

J  cup  finely-powdered  suet. 

Stir  the  milk  and  soda  gradually  into  the  flour,  working 
it  smooth.  Put  suet  and  salt  in,  and  beat  all  thoroughly. 
Boil  in  a  buttered  mould  an  hour  and  a  half. 

HARD  SAUCE. 

1  cup  of  sugar. 

2  tablespoon fuls  of  butter. 
•J  glass  of  wine. 

Juice  of  a  lemon  and  half  of  the  grated  peel. 
Warm  the  butter,  and  rub  into  the  sugar,  working  into 
a  light  cream.     Add  lemon  and  wine.     Mould  as  you  like, 
and  set  aside  to  cool. 


FIRST  WEEK— FRIDAY.  179 


Jir0t  tihek.  Jrfoag. 

Oyster  Soup. 

Brown  Fricassee  of  Chicken.  Ladies'  Cabbage. 

Potatoes  au  naturel.  Grape  Jelly. 

Sliced  Apple  Pie. 

OYSTER  SOUP. 

Drain  the  liquor  from  the  oysters  through  a  colander. 
Put  the  liquor  over  the  fire  with  half  as  much  water,  salt, 
pepper,  and  a  large  tablespoonful  of  butter  for  each  quart 
of  soup.  Let  it  boil  up  well,  and  put  in  the  oysters. 
Heat  slowly,  and  as  soon  as  they  "ruffle,"  which  should 
be  about  five  minutes  after  they  reach  the  boil,  strain  off 
the  soup.  Have  in  another  vessel  as  much  boiling  milk  as 
there  was  oyster  liquor.  Pour  the  oysters  into  a  hot 
tureen,  put  a  large  spoonful  of  butter  upon  them  ;  when 
it  melts  entirely,  turn  in  the  milk.  Stir  in  well,  add  the 
hot  soup,  cover,  and  serve  with  sliced  lemon  and  crackers. 

BROWN  FRICASSEE  OF  CHICKEN. 

Joint  the  chicken  neatly,  and  lay  in  salted  cold  water 
half  an  hour.  Cut  a  quarter  of  a  pound  of  salt  pork  into 
strips,  and  fry  in  good  dripping.  Strain  it  out,  skin  the 
chicken  as  far  as  possible,  and  fry  in  the  same  fat,  with  a 
sliced  onion.  Chop  the  pork  fine  and  put  into  a  sauce- 
pan ;  next,  the  onion  ;  at  last,  the  fowl.  Sprinkle  a  tea- 
spoonful  of  mixed  allspice  and  cloves  over  all,  pour  on 
cold  water  to  cover  them  well,  put  on  a  tight  lid,  and 
stew  gently  for  an  hour  or  more,  until  the  meat  is  tender. 
Arrange  the  fowl  upon  a  hot  dish  ;  strain  the  gravy ;  season 
to  taste  with  pepper,  salt,  and  parsley ;  thicken  with 
browned  flour ;  boil  up  once  ;  pour  over  the  chicken ; 
cover,  and  let  all  stand  for  five  minutes  before  serving. 

LADIES'  CABBAGE. 

Boil  a  firm  cabbage  in  two  waters.  Drain,  then  set 
aside  to  get  cold.  Chop  fine  ;  add  two  beaten  eggs,  a 
tablespoonful  of  butter,  pepper,  salt,  and  three  table 


ISO  MARCH. 

spoonfuls  of  milk.     Stir  all  well,  and  bake  brown  in  a 
buttered  pudding-dish.     Eat  very  hot. 

POTATOES  AU  NATUREL. 

Choose  those  of  uniform  size  ;  put  on  in  their  skins,  in 
boiling  water.  When  about  half  done,  check  the  boil  sud- 
denly by  a  cupful  of  cold  water.  This  is  said  to  make  old 
potatoes  mealy.  Boil  again  until  a  fork  will  pierce  them. 
Drain  off  the  water ;  sprinkle  with  salt  to  make  the  skins 
crack,  and  dry  out  in  the  uncovered  pot,  on  the  range,  for 
a  few  minutes  before  peeling. 

SLICED  APPLE  PIE. 
i  Ib.  of  prepared  flour. 
f  Ib.  of  butter. 

Ice-water  to  make  stiff  dough. 

Chop  half  of  the  butter  into  the  flour.  Work  up  with 
ice-water.  Roll  out  thin  ;  baste  all  over  with  butter,  and 
sprinkle  lightly  with  flour ;  fold  closely  into  a  long  roll ; 
flatten,  and  re-roll  as  thin  as  at  first ;  then  baste  again. 
Repeat  this  three  times.  Set  the  last  roll  in  a  cold  place 
for  at  least  an  hour.  Roll  out,  and  line  two  buttered 
pie-plates,  reserving  enough  for  upper  crusts. 

Pare,  core  and  slice  juicy  pippins ;  put  a  layer  within 
the  crust ;  sprinkle  sugar  liberally  over  it,  strew  half  a 
dozen   whole   cloves  upon  this  ;  then  more  apples,  etc., 
until  the  dish  is  full.     Cover  with  crust  and  bake. 
Eat  barely  warm,  with  sugar  and  cream. 


Jtr0t  iDeek.  Saturtrqj. 

A  Plain  Soup. 

Breaded  Mutton  Chops.  Milanaise  Potatoes. 

Currant  Jally.  Green  Peas. 

Cocoanut  Sponge  Pudding. 

A  PLAIN  SOUP. 
5  Ibs.  shin  of  beef. 
2  stalks  of  celery. 


FIRST   WEEK— SATURDAY.  l8l 

2  carrots. 

2  onions. 

2  turnips. 

5  quarts  of  water. 

2  tablespoonfuls  of  tomato  catsup. 

\  cup  coarse  corn-meal. 

Pepper  and  salt. 

i  cup  of  boiling  milk. 

Slice  the  meat  and  crack  the  bones.  Cut  the  vegeta- 
bles into  strips  and  fry  the  onions  in  good  dripping. 
Then  put  all,  with  meat  and  bones,  into  a  soup-pot  with 
the  water.  Cover  and  cook  gently  five  hours.  Strain 
the  liquor  from  the  shreds  of  meat  and  rub  the  vegeta- 
bles through  the  colander.  Season  and  set  aside  half  the 
stock  for  to-morrow.  Put  that  meant  for  to-day  into  a 
soup-kettle  ;  season  and  boil  up  for  a  minute,  that  you 
may  skim  it  ;  then  add  the  corn-meal,  previously  scalded 
with  a  cup  of  boiling  milk.  Stir  in  well,  and  simmer  half  an 
hour  before  adding  the  catsup  and  pouring  into  the  tureen. 

BREADED  MUTTON  CHOPS. 

Trim  the  chops  from  fat  and  skin,  leaving  a  bit  of  bone 
clean  at  the  end  of  each.  Beat  up  a  raw  egg ;  dip  the 
chops  in  this — having  peppered  and  salted  them  ;  roll  in 
cracker- dust,  and  fry  brown  in  good  dripping  or  sweet 
lard.  Drain,  and  arrange  in  rows  upon  a  hot  dish,  the 
large  end  of  each  overlapping  the  small  end  of  the  next. 
Garnish  with  parsley. 

MILANAISE  POTATOES. 

12  boiled  potatoes. 

£  cupful  of  gravy  left  from  yesterday's  fricassee. 

Juice  of  half  a  lemon. 

Yolks  of  2  raw  eggs. 

4  tablespoonfuls  o'f  dry  grated  cheese. 

\  cup  stale  bread-crumbs. 

i  tablespoonful  of  butter. 

Pepper  and  salt. 

Heat  and  strain  your  gravy.  Put  into  a  saucepan  with 
the  seasoning,  butter,  and  lemon,  bring  to  a  boil,  and 
stir  it  into  the  beaten  egg.  Slice  the  potatoes ;  lay  a 


182  MARCH. 

row  within  the  outer  round  of  a  neat  pie-plate.  (I 
hope  you  have  one  with  a  silver  stand  for  the  table.) 
Pour  a  few  teaspoonfuls  of  sauce  upon  these  ;  lay  an- 
other and  smaller  row  inside  of  the  first ;  more  sauce,  and 
so  on,  until  you  have  a  low  cone  of  sliced  potato  ;  pour 
sauce  over  all,  coat  with  the  Dread-crumbs  and  cheese, 
mixed  together  ;  pepper  and  salt,  and  bake  twenty  min- 
utes in  a  quick  oven. 

GREEN  PEAS. 

Open  a  can  of  green  peas  ;  turn  off  the  liquor  and 
cover  with  boiling  water,  a  little  salt.  Boil  fast  until 
tender ;  drain  well  ;  stir  in  a  tablespoonful  of  butter ; 
pepper  and  salt,  and  serve  in  a  deep  dish. 

COCOANUT  SPONGE  PUDDING. 

2  cups  of  stale  sponge-cake  crumbs. 

2  cups  of  milk. 

i  cup  of  grated  cocoanut. 

Yolks  of  two  eggs  and  whites  of  four. 

i  cup  of  white  sugar. 

i  tablespoonful  rose-water. 

A  little  nutmeg. 

Scald  the  milk  and  beat  into  this  the  cake-crumbs. 
When  nearly  cold  add  the  eggs,  sugar,  rose-water,  and 
lastly  the  cocoanut.  Bake  three-quarters  of  an  hour  in 
a  buttered  pudding-dish.  Should  it  brown  too  fast,  cover 
with  white  paper.  Eat  cold,  with  white  sugar  sifted  over  it. 


Seconir  ill  celt. 


Tapioca  Soup. 

Roast  Beef  and  Potato  Balls.  Sliced  Sweet  Potatoes. 

Gherkin  Pickle.  Cauliflower  au  Gratin. 

Southern  Rice  Pudding,  meringued. 

TAPIOCA  SOUP. 

Take  the  fat  from  the  stock  reserved  for  to-day.    Bring 
the  soup  to  a  boil  and  stir  in  half  a  teacupful  of  "  grained  " 


SECOND   WEEK— SUNDAY.  183 

tapioca,  which  has  been  soaked  three  hours  in  a  little  cold 
water.  Add  also  seasoning,  if  needed ;  simmer  half  an 
hour  and  pour  out.  Send  around  grated  cheese  with  it. 

ROAST  BEEF  AND  POTATO  BALLS. 

When  your  beef  is  about  three-quarters  done,  pout 
nearly  all  of  the  gravy  from  the  dripping-pan.  Have 
ready  some  mashed  potato  worked  smooth  with  a  beaten 
egg,  pepper  and  salt,  then  made  into  balls  and  rolled  in 
flour.  Place  them  in  the  pan  around  the  meat  and  baste 
until  well  browned.  Serve  in.  the  same  dish  with  the 
beef. 

SLICED  SWEET  POTATOES. 

Boil  in  their  skins  until  a  fork  will  go  easily  into  them. 
Pare  and  slice  with  a  sharp  knife  lengthwise  ;  fry  lightly 
and  quickly  in  good  dripping,  or  butter ;  drain  off  the 
grease,  and  serve  hot. 

CAULIFLOWER  AU  GRATIN. 

Wash  the  cauliflower,  cut  off  green  leaves  and  stalks, 
and  divide  into  neat  bunches.  Boil  in  hot  water,  salted, 
until  tender.  Drain  well;  dip  each  piece  in  melted 
butter,  and  strew  thickly  with  fine,  dry  crumbs,  mixed 
with  pepper  and  salt.  Arrange  flower  end  uppermost,  in 
a  pudding-dish,  and  brown  the  crumbs  upon  the  upper 
grating  of  an  oven.  Serve  in  a  vegetable  dish,  and  pass 
a  boat  of  drawn  butter  with  them. 

SOUTHERN  RICE  PUDDING — MISRINGUED. 
i  qt.  of  fresh  milk. 

1  cup  of  raw  rice, 

2  tablespoonfuls  of  butter, 
i  cup  of  sugar. 

4  eggs  beaten  light. 

i  teaspoonful  grated  lemon-peel. 

A  pinch  of  cinnamon,  and  the  same  of  mace. 
Soak  the  rice  two  hours  in  the  milk.  Simmer  in  a 
farina-kettle  until  tender.  Rub  butter  and  sugar  to  a 
cream.  Beat  up  the  eggs,  and  whip  the  mixture  into 
them  while  the  rice  is  cooling.  Stir  all  together  ;  flavor, 
and  bake  three-quarters  of  an  hour  in  a  buttered  dish 


lS4  MARCH. 

If  baked  too  long,  the  custard  will  break.  So  soon  as  it 
is  well  set  in  the  middle  of  the  dish,  draw  to  the  oven- 
door,  and  spread  with  a  meringue  made  of  the  whites  of 
three  eggs  whisked  stiff  with  one  tablespoonful  of  pow 
dered  sugar  and  juice  of  half  a  lemon.  Close  the  oven 
door,  and  brown  delicately.  Eat  cold.  Make  it  on 
Saturday. 


Seconir 


Hasty  Soup. 

Larded  Beef.  Stewed  Parsnips. 

Browned  Potatoes.  Made  Mustard. 

"Brown  Betty." 
Tea  and  Albert  Biscuit. 

HASTY  SOUP. 

The  trimmings  of  your  roast  beef,  and  any  other  cold 
'meat  you  may  have  —  about  two  and  a  half  pounds  in  all, 
chopped  very  fine. 

2  tablespoonfuls  of  butter.  * 

2  tablespoonfuls  of  browned  flour. 

2  quarts  of  water. 

2  handfuls  of  fried  bread. 

Pepper  and  salt. 

i  tablespoonful  of  walnut  catsup. 

Put  meat,  butter,  salt  and  pepper  into  a  saucepan  ; 
add  two  quarts  of  cold  water,  and  bring  slowly  to  i  boil. 
Cook  half  an  hour  after  the  boil  fairly  begins.  Strain 
hard  through  a  thin  cloth  ;  thicken  with  browned  flour  ; 
add  the  catsup  ;  boil  up  once,  and  pour  over  the  fried 
bread  in  the  tureen. 

LARDED  BEP;F. 

Trim  yesterday's  roast  on  top,  bottom,  and  sides,  sav- 
ing all  the  fragments  for  your  soup.  Then  make  inci- 
sions quite  through  the  meat,  and  thrust  in  numerous  lar- 
doons  of  fat  salt  pork,  projecting  above  and  below.  Rub 


SECOND    WEEK— MONDAY.  185 

the  meat  all  over  with  vinegar,  and  then  with  melted 
butter,  rubbing  both  in  well.  Put  in  a  dripping-pan. 
Take  the  fat  from  the  top  of  yesterday's  gravy ;  thin  it 
with  a  little  hot  water ;  strain  this  into  the  dripping-pan, 
and"  baste  the  meat  plentifully  with  it,  keeping  another 
pan  inverted  over  it  between  times.  If  your  oven  be 
moderately  good,  the  beef  should  be  ready  for  table  in 
forty-five  minutes.  Pour  a  few  spoonfuls  of  gravy  over  it 
when  dished.  Put  the  rest  into  a  sauce-boat. 

STEWED   PARSNIPS. 

Scrape,  slice  lengthwise,  and  lay  in  cold  water  half 
an  hour.  Cook  tender  in  boiling  water,  a  little  salt. 
Drain  off  half  the  water,  and  stir  in  a  tablespoonful  of 
butter  rolled  thickly  in  flour.  Pepper  and  salt  to  your 
taste,  and  stew  gently  five  minutes  before  pouring  into  a 
deep,  covered  dish. 

BROWNED  POTATOES. 

Mash  soft  with  butter,  milk,  and  salt.  Heap  as  irregu- 
larly as  possible  upon  z  pie-dish,  and  set  in  a  quick  oven. 
Mem.  :  The  dish  should  be  well  greased.  As  the  potato 
browns,  glaze  it  with  butter.  Slip  carefully  to  a  hot  dish. 

"  BROWN  BETTY." 

1  cup  bread-crumbs. 

2  cups  chopped  tart  apples. 
•J  cup  of  sugar. 

1  teaspoonful  of  cinnamon. 

2  tablespoonfuls  of  butter. 

Put  a  layer  of  chopped  apple  in  a  buttered  pudding- 
dish  ;  strew  with  sugar,  butter,  and  cinnamon.  Covet 
with  bread-crumbs  ;  then  more  apple.  When  your  dish 
is  full,  cover  with  crumbs.  Invert  a  tin  plate  over  it,  and 
"  steam  "  forty-five  minutes  in  a  good  oven.  Then,  un- 
cover and  brown.  Eat  warm,  with  sugar  and  butter,  or 
cream. 

TEA  AND  ALBERT  BISCUIT. 

Pass  these  after  the  pudding.  Tea-drinking  is  restful 
as  well  as  refreshing  on  a  busy  day.  Weary  housekeepers 
can  have  no  more  innocent  nervine. 


1 86  MARCH. 

Sttonft  tUesk.  Sfoesfcaj). 

White  Soup. 
Boiled  Shoulder  of  Mutton,  with  Oysters. 

Creamed  Potatoes. 
Baked  Beans.  Sweet  Pickles. 

Cottage  Puffs. 

WHITE  SOUP. 

Knuckle  of  veal — weight  5  or  6  pounds. 
J  Ib.  lean  ham— raw  or  cooked. 
2  onions. 
Bunch  of  sweet  herbs. 

4  blades  of  mace. 
2  cups  of  milk. 

2  eggs. 

•J-  cup  raw  rice. 

5  qts.  of  cold  water. 

£  Ib.  almonds,  blanched  and  pounded. 
Crack  the  veal-bones,  and  cut  off  the  meat  in  small 
pieces.  Put  into  the  soup-pot  with  the  chopped  ham ; 
the  onion  sliced,  the  herbs  and  spice.  Pour  on  the 
water,  and  boil  very  slowly  five  hours.  The  water  should 
be  reduced  to  three  quarts.  Strain  off  the  liquor.  Sea- 
son thFee  pints,  and  pour  back  upon  the  bones,  etc. 
Cover  tightly  in  a  stone  crock,  and  put  away  for  to-mor- 
row's stock.  To  the  remainder  add  the  rice  and  the 
pint  of  water  in  which  it  has  been  soaking  for  two  hours. 
Season,  and  cook  gently,  taking  care  it  does  not  burn, 
while  you  blanch  the  almonds  by  scalding  off  their  skins, 
and  pound  them  in  a  Wedgewood  mortar.  When  the 
rice  is  soft,  put  in  these,  and  cook  slowly  ten  minutes. 
Scald  the  milk,  pour  it  upon  the  beaten  eggs  by  degrees, 
add  to  the  soup  ;  stir  one  minute,  but  not  to  the  boil,  and 
pour  into  the  tureen. 

BOILED  SHOULDER  OF  MUTTON  WITH  OYSTERS. 
Take  the  main  bones  out  of  a  shoulder  of  mutton  ;  fill 
the  cavity  with  oysters,  and  bind  the  meat  firmly  over  the 


SECOND   WEEK— TUESDAY.  1 8? 

incision.  Sew  the  shoulder  into  a  neat  shape  in  a  piece 
of  stout  tarlatan  ;  put  on  in  boiling  water,  slightly  salted, 
allowing  eighteen  minutes  to  each  pound  in  cooking. 
When  done,  unbind  carefully  upon  the  dish  in  which  you 
are  to  serve  it.  Pour  over  it  a  sauce  made  of  equaJ 
parts  of  oyster  liquor  and  the  broth  from  the  boiling  meat, 
seasoned,  then  thickened  with  a  generous  lump  of  butter, 
cut  into  bits,  and  rolled  in  flour,  and  some  chopped  pars- 
ley. Boil  up  once  well,  and  put  half  upon  the  meat, 
the  rest  in  a  sauce-boat. 

CREAMED  POTATOES. 

Mash  in  the  usual  way,  whipping  very  light  with  a  fork, 
adding  a  cupful  of  rich  milk  and  two  tablespoonfuls  of 
softened  butter,  beating  in  gradually.  Return  •  to  the 
saucepan ;  stir  constantly  for  three  minutes ;  turn  into  a 
bowl  and  whip  with  an  egg-beater,  hard,  one  minute. 
Pile  in  a  hot  ^leep  dish,  and  set  in  the  open  oven  until 
you  are  ready  to  send  it  to  table.  .  . 

BAKED  BEANS. 

Soak  overnight.  Next  day,  put  on  in  cold  water — 
salted — and  cook  soft.  Drain  dry,  .turn  into  a  greased 
bake-dish,  stir  in  a  great  spoonful  of  butter,  and  when 
this  has  melted,  enough  milk  to  fill  the  dish  one  quarter 
full.  Season  with  pepper  and  salt ;  cover  and  bake  forty 
minutes.  Remove  the  top,  and  brown. 

COTTAGE  PUFFS. 

2  cups  of  rich  milk — half  cream  if  you  can  get  it. 
4  eggs,  whites  and  yolks  beaten  separately, 
i  good  tablespoonful  of  butter,  chopped  into  the  flour. 
A  pinch  of  salt. 

Enough  prepared  flour  for  thick  batter.     Try  two  cups, 
and  add,  by  degrees,  as  you  need  more. 

Mix  the  beaten  yolks  with  the  milk ;  then  the  salt  and 
whites ;  at  last,  the  flour.  Bake  in  greased  iron  pans, 
such  as  are  used  for  "  gems  "  and  corn-bread.  The  oven 
should  be  quick.  Turn  out  and  eat  with  sweet  sauce. 


1 88  MARCH. 


Beconir  fthek. 

Giblet  Soup. 

Smothered  Chickens.        Macaroni  with  Tomato  Sauce. 
Peach  Pickles.  Potato  Chips. 

Apple  Cake. 
Coffee. 

GIBLET  SOUP. 

Clean  and  cut  the  giblets  of  your  fowls  into  three  pieces 
each.  Stew  tender  in  a  pint  of  water.  Take  the  cake 
of  fat  from  the  broth  set  by  yesterday.  Put  a  half  cupful 
aside  for  your  macaroni  sauce.  Warm  the  rest  and  strain 
out  the  bones,  etc.  Return  to  the  fire,  boil  up  and  skim, 
chop  the  giblets  fine  and  put  them  in  with  the  water  in 
which  they  were  boiled.  Simmer  a  quarter  of  an  hour  ; 
stir  in  half  a  cupful  of  fine,  dry  bread-crumbs.  Season, 
if  necessary ;  boil  ten  minutes  longer,  stirring  often,  and 
pour  out. 

SMOTHERED  CHICKENS. 

Prepare  the  chickens  as  for  broiling,  splitting  each 
down  the  back.  Lay  flat  in  a  dripping-pan,  pour  a  cup- 
ful of  boiling  water  upon  them ;  set  in  the  oven  and  in- 
vert another  pan  over  them,  so  as  to  cover  them  tightly. 
Roast  half  an  hour,  lift  the  cover  and  baste  freely  with 
butter.  In  ten  minutes  more,  baste  with  gravy  from  the 
dripping-pan.  In  five  more,  with  melted  butter — abun- 
dantly— going  all  over  the  fowls.  Keeping  the  chickens 
covered  except  while  basting  them,  increase  the  heat, 
until  you  ascertain,  by  testing  with  a  fork,  that  they  are 
done.  They  should  be  coffee-colored  all  over,  rather 
than  brown.  Dish,  salt  and  pepper  them  ;  cover  while 
you  thicken  the  gravy  with  browned  flour,  adding  a  little 
hot  water,  pepper,  salt,  and  chopped  parsley.  Boil  up  ; 
put  a  few  spoonfuls  over  the  chickens — the  rest  in  a 
gravy  tureen. 

They  are  extremely  nice,  if  faithfully  basted. 


SECOND    WEEK— WEDNESDAY.  1 89 

MACARONI  WITH  TOMATO  SAUCE. 
Break  half  a  pound  of  macaroni  into  inch  lengths. 
Cover  with  salted  boiling  water,  and  cook  twenty  minutes, 
or  until  tender.  Have  ready  a  sauce  prepared  as  follows  : 
open  a  can  of  tomatoes  ;  take  out  half  the  contents  and 
cut  up  very  small.  Add,  with  pepper  and  salt,  and  a 
little  minced  onion,  to  the  half  cup  of  broth  reserved  for 
this  purpose,  and  stew  together  twenty  minutes.  Put  the 
macaroni  into  a  deep  dish,  stir  well  into  it  a  large  table- 
spoonful  of  butter.  Add  to  the  sauce  two  great  spoon- 
fuls grated  cheese ;  boil  once  and  strain  over  the  maca- 
roni, loosening  the  latter  with  a  fork  that  the  sauce  may 
penetrate.  Serve  hot. 

POTATO  CHIPS. 

Peel  and  slice,  round,  some  fine  potatoes.  Lay  in 
cold  water  for  one  hour.  Dry  by  laying  them  upon  a  dry 
towel  and  pressing  with  another..  Fry  in  salted  lard, 
quickly,  to  a  delicate  brown.  Take  -out  as  soon  as  they 
are  done  ;  shake  briskly  in  a  hot  colander  to  free  them 
from  fat,  and  send  to  table  in  a  deep  dish — uncovered — 
lined  with  a  napkin. 

APPLE  CAKE. 

2  cups  of  powdered  sugar. 

3  even  cups  of  prepared  flour. 

£  cup  of  corn-starch,  wet  up  with  a  little  milk. 

%  cup  of  butter,  rubbed  to  a  cream  with  the  sugar. 

•£  cup  of  sweet  milk. 

The  whites  of  6  eggs  whipped  stiff. 

Add  the  milk  to  the  creamed  butter  and  sugar ;  then 
the  corn-starch,  lastly  the  flour  and  whites  alternately. 
Bake  in  greased  jelly  cake  tins. 

FILLING. 

3  tart  pippins,  grated, 
i  beaten  egg. 
i  cup  of  sugar. 

Juice  and  grated  peel  of  one  lemon. 
Beat  sugar,  egg,  and  lemon  together.     Grate  the  apples 


MARCH. 

into  this  mixture.     Put  into  a  farina-kettle  and  stir  until 
it  boils.     Cool  before  putting  between  the  cakes. 

COFFEE 
May  to-day  be  passed  with  the  cake. 


Seconb  tthek. 

Chicken  Broth. 

Rolled  Beefsteak.  Salsify  Fritters. 

Scalloped  Tomatoes.  Cucumber  Pickles. 

Fig  Custard  Pudding. 


CHICKEN  BROTH. 

Cut  an  old  fowl  into  quarters.  Lay  in  salt  and  water 
an  hour  ;  put  on  in  a  soup-kettle  with  an  onion,  and  four 
quarts  of  water.  Bring  very  slowly  to  a  gentle  boil,  and 
keep  this  up  until  the  liquid  has  diminished  one-third,  and 
the  meat  shrinks  from  the  bones.  Take  out  the  chicken, 
salt  it,  and  set  aside  with  a  cupful  of  the  broth,  in  a  bowl 
(covered),  until  to-morrow.  Season  the  rest  of  the  broth 
and  put  back  over  the  lire.  Boil  up  and  skim,  and  add 
nearly  a  teacupful  of  rice,  previously  soaked  for  two 
hours  in  a  cup  of  water.  Cook  slowly  until  the  rice  is 
tender.  Stir  a  cup  of  hot  milk  into  two  beaten  eggs,  and 
then  into  the  soup.  Let  all  come  to  the  boil — barely — • 
when  you  have  added  a  handful  of.  finely-minced  parsley, 
pour  out  into  the  tureen. 

ROLLED  BEEFSTEAK. 

Beat  a  large  sirloin  steak  flat  with  the  broad  side  of  a 
hatchet.  Fry  a  sliced  onion  in  a  little  butter.  Take  it 
out  with  a  skimmer,  and  put  the  meat  into  the  pan.  Fry 
quickly  on  both  sides,  soaking  up  all  the  butter  and 
leaving  a  brown  glaze  upon  the  steak.  Spread  it  upon  a 
dish.  Chop  the  onion,  mix  with  bread-crumbs,  minced 
herbs  and  a  few  chopped  mushrooms,  and  lay  this  force- 


SECOND    WEEK— THURSDAY.  IQ1 

meat  upon  the  steak.  Roll  the  meat  up  tightly  upon  the 
dressing.  Fasten  with  soft  packthread  and  skewers. 
Put  into  a  saucepan  with  a  cupful  of  cold  water.  Set 
where  it  will  heat  very  slowly,  keeping  on  a  close  lid. 
Simmer  thus  two  hours,  turning  now  and  then.  Transfer 
the  meat  to  a  hot  dish.  Strain  the  gravy,  add  a  little  hot 
water,  if  needed ;  thicken  with  browned  flour ;  stir  in 
some  minced  mushrooms,  a  tablespoonful  of  catsup  and 
another  of  butter.  Boil  about  three  minutes,  pour  over 
the  steak,  when  you  have  removed  the  threads.  The 
skewers  are  to  be  withdrawn  by  the  carver. 

SALSIFY  FRITTERS. 

Scrape,  wash,  and  grate  the  roots  into  a  mixture  made 
of  a  beaten  egg,  one  cap  of  milk,  an'd  enough  flour  for  a 
vory  thin  batter.  Thicken  with  the  grated  salsify ;  salt 
and  pepper,  and  drop,  in  large  spoonfuls,  into  boiling  lard 
or  dripping.  Drain  in  a  hot  colander.  Eat  while  fresh. 

SCALLOPED  TOMATOES. 

Drain  off  the  liquor  from  a  can  of  tomatoes  ;  salt  it, 
and  put  aside  for  another  day's  soup.  Strew  the  bottom 
of  a  bake-dish  with  fine  crumbs  ;  cover  with  tomatoes, 
sliced  thin.  Scatter  over  these  a  little  minced  onion  and 
some  bits  of  butter,  with  pepper,  salt,  and  sugar.  Pro- 
ceed thus  until  the  tomatoes  are  used  up.  Cover  thickly 
with  crumbs,  fit  a  plate  or  tin  lid  over  the  scallop^  and 
bake  half  an  hour.  Brown  quickly  upon  the  upper  grat- 
ing of  the  oven. 

FIG  CUSTARD  PUDDING. 

i  Ib.  best  Naples  figs. 

i  quart  of  milk. 

Yolks  of  five  eggs  and  whites  of  two. 

£  package  of  gelatine  soaked  in  half  cup  of  water. 

i  cup  sweet  fruit  jelly,  slightly  warmed. 

4  tablespoonfuls  of  sugar. 

Flavor  to  taste. 

Soak  the  figs  in  warm  water  until  quite  soft.  Split  them  ; 
dip  each  piece  in  jelly,  and  line  a  buttered  mould  with 
them.  Heat  the  milk,  stir  into  the  beaten  eggs  and  sugar, 


192  MARCH. 

return  to  the  farina-kettle,  and  cook  until  it  thickens  well. 
Set  by  to  cool.  Beat  the  whites  of  two  eggs  to  a  stiff 
froth.  Melt  the  soaked  gelatine  by  adding  two  table- 
spoonfuls  of  boiling  water,  and.  setting  it  within  a  vessel 
of  hot  water.  Stir  until  melted,  and  let  it  cool.  When 
it  begins  to  congeal,  whip  with  the  Dover  egg-beater, 
gradually,  into  the  whisked  whites,  until  all  is  white  and 
thick.  Beat  into  the  cold  custard  rapidly  and  thoroughly, 
and  fill  the  fig-lined  mould.  Set  on  ice,  or  in  a  cold 
place,  until  firm.  Dip  the  mould  in  hot  water  to  loosen 
the  pudding  when  you  are  ready  for  it.  It  is  delicious. 


Seconir  iDeek.  Jrtirag. 

Split  Pea  Soup,  without  Meat. 

Baked  Halibut.  Chicken  and  Ham  Pudding. 

Mashed  Potatoes.  Mixed  Pickles. 

Cottage  Pudding. 
Wine  Sauce. 

SPLIT  PEA  SOUP,  WITHOUT  MEAT. 

1  pint  of  split  peas. 

2  onions. 

2  stalks  of  celery. 
Bunch  of  sweet,  herbs, 
i  carrot. 

i  turnip. 

3  tablespoonfuls  of  butter,  cut  into  bits  and  rolled  in 

flour. 

Tomato  juice,  saved  from  yesterday. 

Pepper,  salt,  and  fried  bread. 

3  quarts  of  water. 

Soak  the  peas  all  night.  In  the  morning,  put  them  on, 
with  the  vegetables  and  herbs  cut  small,  and  the  tomato 
juice  ;  cover  with  the  water,  and  cook  slowly  three  hours, 
or  until  you  can  rub  all  to  a  pulp  through  a  colander. 
Season ;  simmer  fifteen  minutes,  stir  in  the  butter,  cook 


SECOND    WEEK— FRIDAY.  193 

five  minutes  longer,  and  pour  upon  the  fried  bread  in  the 
tureen. 

BAKED  HALIBUT. 

Lay  a  cut  of  halibut,  weighing  five  pounds,  in  salt  and 
water  for  two  hours.  Wipe  dry,  and  score  on  top.  Bake 
an  hour,  basting  often  with  butter  and  water  melted  to- 
gether. Test  with  a  fork  to  see  if  it  be  done,  and  trans- 
fer to  a  hot  dish.  Strain  the  gravy  from*  the  dripping-pan 
to  a  saucepan.  Stir  in  a  tablespoonful  of  walnut  catsup, 
the  juice  of  a  lemon,  and  a  tablespoonful  of  butter,  cut 
up  in  three  tablespoonfuls  of  browned  flour.  Boil,  and 
pour  into  a  sauce-boat. 

CHICKEN  AND  HAM  PUDDING. 

The  meat  from  yesterday's  chickens,  minced  fine. 

Half  as  much  cooked  ham,  also  minced. 

J  Ib.  pipe  macaroni,  broken  into  inch  lengths. 

2  beaten  eggs. 

i  tablespoonful  of  butter. 

i  cup  of  gravy. 

Pepper  and  salt. 

Add  a  little  hot  water  to  the  chicken  broth  reserved 
yesterday  ;  strain,  heat,  and  cook  the  macaroni  tender  in 
it.  Drain  the  latter  ;  mix  well  with  the  ham  and  chicken, 
beaten  eggs,  butter,  and  seasoning.  Pour  into  a  greased 
pudding-mould  with  a  tight  top,  and  boil  for  two  hours. 
Dip  the  mould  into  cold  water  for  half  a  minute  ;  invert 
a  hot  dish,  and  strike  gently  upon  top  and  upon  sides 
to  turn  it  out. 

MASHED  POTATOES. 

Pare  and  boil  until  a  fork  will  pierce  the  largest.  Drain 
oft  the  water,  leaving  the  potatoes  in  the  pot.  Set  back 
on  the  range,  strew  with  salt,  and  dry  for  three  minutes. 
Whip  up  with  a  stout,  four-tined  fork  until  they  are  a  mass 
of  meal.  Add,  then,  a  great  spoonful  of  butter,  a  cup  of 
milk,  salt,  if  necessary,  whipping  all  in  lightly.  Form  into 
a  smoothed  mound  in  a  vegetable-dish.  Pass  with  the  fish. 

MIXED  PICKLES 

Should  go  around  with  both  fish  and  meat,  to-day. 
0 


194  MARCH. 

COTTAGE  PUDDING. 
I  cup  of  sugar. 

1  tablespoonful  of  butter. 

2  eggs. 

1  cup  of  sweet  milk. 

3  cups  of  prepared  flour. 
.1  teaspoonful  of  butter. 

Cream  the  butter  and  sugar.  Beat  in  the  yolks,  then 
the  milk,  salt,  and  the  beaten  whites  alternately  with  the 
flour.  Bake  in  a  buttered  mould  until  a  straw  will  come 
out  clean  from  the  middle ;  turn  out  upon  a  plate.  Eat 
hot  with  wine  sauce. 

WINE  SAUCE. 
J  cup  of  butter. 
2^  cups  of  powdered  sugar. 

2  glasses  of  pale  sherry, 
•j-  cup  of  boiling  water. 

i  teaspoonful  of  nutmeg. 

Cream  butter  and  sugar,  whipping  up,  by  degrees,  with 
the  hot  water.  Beat  five  minutes  before  adding,  gradu- 
ally, the  wine  and  sugar.  Heat  in  a  tin  vessel  set  in  boil- 
ing water,  stirring  often,  but  not  to  a  boil.  Leave  in  warm 
water  until  you  are  ready  for  it.  Stir  up  from  the  bottom 
as  you  serve. 


Seconb  tDeek.  Saturbag. 

Bone  Soup. 

Pigeon  Pie.  Roast  Sweet  Potatoes. 

Grape  Jelly.  Baked  Hominy. 

Willie's  Favorite  Pudding, 


BONE  SOUP. 
6  or  seven  Ibs.  of  uncooked  bones,  beef,  mutton,  veal, 

and  salt  pork,  bought  in  market  for  a  trifle,  and 

pounded  to  pieces. 
2  minced  carrots. 


SECOND   WEEK— SATURDAY.  195 

2  turnips. 

2  onions. 

2  stalks  of  celery. 

Bunch  of  sweet  herbs. 

Salt  and  pepper. 

£  cup  tapioca,  soaked  two  hours  in  one  cup  of  cold  water. 

5  quarts  of  water. 

Put  on  the  bones  and  vegetables  early  in  the  day.  Pur- 
thise  soup  meat  a  day  beforehand,  whenever  you  can. 
Cover  with  half  the  water.  When  the  scum  arises  after 
the  boil  is  reached,  remove  it,  and  pour  in  another  quart 
of  cold  water.  This  will  bring  up  more  scum.  Skim, 
after  boiling  again,  and  pour  in  the  rest  of  the  water. 
When  no  more  scum  comes  up,  cover  the  pot,  and  cook 
gently  four  hours,  if  you  can  give  it  so  much  time.  Divide 
the  liquor  into  two  parts.  Set  away  half  in  a  stone  jar, 
with  the  bones  in  the  bottom,  fit  on  the  lid,  having  salted 
the  liquor.  This  is  Sunday's  "  stock."  Strain  the  rest 
through.a  fine  soup-sieve,  without  pressing  the.  residuum  in 
the  bottom,  season  it,  and  having  skimmed  it  carefully  after 
the  boil,  stir  in  the  soaked  tapioca.  Simmer  twenty  min- 
utes, and  it  is  ready. 

PIGEON  PIE. 

Clean,  wash,  and  cut  the  pigeons  into  quarters.  Wipe- 
dry  and  fry  lightly  in  butter  or  dripping.  Sprinkle  well 
with  salt  and  pepper.  Have  ready  a  greased  pudding-dish 
and  a  good  paste,  made  accordfng  to  the  receipt  given  on 
Friday  of  last  week.  Lay  some  pieces  of  pigeon  in  the 
bottom  of  the  dish,  and  cover  with  a  mixture  of  chopped 
eggs,  and  the  giblets,  boiled  tender  in  a  little  water,  then 
minced.  More  pigeons,  and  another  layer  of  the  force- 
meat. Stir  two  tablespoonfuls  of  butter,  rolled  in  fjour, 
into  the  hot  water  in  which  the  "giblets  were  boiled  ;  season, 
and  pour  enough  into  the  pie  to  half  cover  the  birds. 
Cover  with  a  thick  crust  with  a  slit  in  the  middle,  and  bake 
an  hour  if  the  pie  be  of  fair  size.  Glaze  with  beaten  egg, 
just  before  you  take  it  from  the  oven. 

ROAST  SWEET  POTATOES. 

Parboil  them,  and  lay  in  a  moderate  oven  until  soft  to 
the  touch.  Wipe,  and  serve  with  the  skins  on. 


MARCH. 

BAKED  HOMINY. 

1  cupful  cold  boiled  hominy  (the  small  grained). 

2  cups  of  milk. 

1  large  spoonful  melted  butter. 

2  teaspoonfuls  of  sugar. 

3  eggs- 

A  little  salt. 

Rub  the  butter  into  the  hominy  until  there  are  no  lumps 
left.  Work  up  very  thoroughly.  Scald  the  milk ;  pour 
upon  the  beaten  yolks  and  sugar,  add  the  salt,  and  beat, 
by  degrees,  into  the  hominy.  At  the  last,  whip  in  the 
frothed  whites,  and  pour  into  a  buttered  bake-dish.  Put 
at  once  into  the  oven  and  bake  until  lightly  browned. 

WILLIE'S  FAVORITE  PUDDING. 

1  loaf  stale  baker's  bread. 
J-  cup  of  powdered  suet. 

£•  Ib.  of  citron,  chopped  fine. 

j  Ib.  sweet  almonds,  blanched  and  cut  in  thin  strips. 

5  pippins,  also  chopped. 

2  cups  of  milk. 

i  cup  of  powdered  sugar. 

A  little  salt,  stirred  into  the  milk. 

Cut  the  bread  into  thick  slices,  and  pare  off  the  crust. 
Cover  the  bottom  of  a  greased  mould  (with  plain  sides) 
with  these,  fitted  in  nicely.  Soak  with  milk,  spread  with 
the  suet  and  fruit  mixed  together.  Sprinkle  this  with  sugar, 
and  strew  almond  shavings  over  it.  Fit  on  another  stratum 
of  bread,  soaking  it  likewise  with  milk,  more  of  the  suet  and 
fruit  mixture,  sugar  and  almonds,  and  so  on  to  the  top- 
most layer  which  must  be  bread,  and  very  moist  with  milk. 
Cover  the  mould,  set  in  a  dripping-pan,  which  you  must 
keep  full  of  boiling  water,  and  cook  in  the  oven  one  hour 
and  a  half.  Pass  a  knife  carefully  between  the  pudding 
and  the  sides  of  the  mould  ;  turn  it  out ;  sift  white  sugar 
thickly  over  it  and  eat  with  sweet  sauce.  You  may  have 
enough  left  from  yesterday. 


THIRD  WEEK— SUNDAY.  .       197 


(Ztyirlr  tDeek.  Sunbag. 

Macaroni  Soup. 

Roast  Mutton.  Potato  Rissoles. 

Lettuce  Salad.  Spinach  a  la  Creme. 

Transparent  Puddings. 
Coffee. 


MACARONI  SOUP. 

J  Ib.  macaroni,  broken  into  short  pieces. 

The  stock  set  aside  yesterday. 

A  heaping  tablespoonful  of  corn-starch,  wet  up  with 
cold  water. 

i  tablespoonful  of  butter. 

i  onion  sliced. 

A  little  salt. 

Boil  the  onion  five  minutes  in  a  pint  of  salted  water. 
Strain  it  out,  and  when  the  water  again  boils,  put  in  the 
macaroni  with  the  butter.  Boil  very  gently  until  quite 
tender.  Drain  off  the  water,  and  spread  the  macaroni  out 
to  cool  somewhat.  Meanwhile,  take  the  fat  from  the  top 
of  your  cold  soup ;  thin  the  latter  with  a  cup  of  boiling 
water,  and  strain  into  the  soup  pot.  Heat  to  aboil,  skim, 
season,  stir  in  the  corn-starch,  and  when  this  has  thickened 
it,  put  in  the  macaroni.  Simmer  ten  minutes,  and  it  can 
be  put  into  the  tureen. 

ROAST  MUTTON. 

The  breast,  fore  leg,  and  saddle  are  best  for  this  purpose. 
A  nice  way  of  cooking  the  breast  is  to  sew  it  up  in  stout 
tarlatan  and  boil  it  eight  minutes  for  each  pound.  Then 
take  it  out  (saving  the  liquor),  wipe  as  clean  as  possible, 
and  put  it  into  a  dripping-pan  ;  score  the  skin  with  a  sharp 
knife,  rub  in  pepper  and  salt ;  wash  with  beaten  egg,  strew 
thickly  with  bread-crumbs,  and'  bake  half  an  hour  in  a 
good  oven.  Baste  twice  with  melted  butter.  Make  a 
gravy  of  a  cupful  of  the  broth,  thickened  with  a  table- 
spoonful  of  butter,  rolled  in  flour.  When  it  has  boiled, 


198  MARCH. 

stir  into  it  a  little  chopped  parsley;  a  teaspoonful  of 
minced  onion,  and  three  times  as  much  chopped  pickled 
cucumber,  with  the  pounded  yolks  of  two  hard-boiled  eggs. 
Stew  three  minutes ;  pour  part  of  it  over  the  mutton ;  the 
rest  into  a  gravy-boat. 

N.  B. — Test  your  mutton  with  a  skewer  before  taking  it 
from  the  oven.  If  not  done,  leave  it  in  a  while  longer. 

POTATO  RISSOLES. 

Work  into  cold  mashed  potato,  a  beaten  egg,  a  little  but- 
ter, pepper  and  salt.  Make  into  egg-shaped  balls  ;  roll 
in  beaten  egg,  then  in  pound'ed  cracker,  and  fry  in  hot 
lard,  or  dripping,  to  a  light  brown.  Drain  well  in  a  col- 
ander, and  serve  in  a  hot  napkin-lined  dish. 

LETTUCE  SALAD. 

One-third  as  much  oil  as  you  have  vinegar  ;  pepper  and 
salt  at  discretion.  Cut  up  the  young  lettuces  with  a 
sharp  knife ;  pile  in  a  salad-bowl ;  sprinkle  with  pow- 
dered sugar,  and  pour  the  rest  of  the  ingredients  mixed 
together  over  the  salad.  Toss  up  with  a  silver  fork,  to 
mix  all  well. 

SPINACH  A  LA  REINE. 

Boil  the  spinach  in  salted  water  twenty  minutes.  Drain 
very  thoroughly.  Chop  fine  ;  return  to  the  saucepan 
with  a  teaspoonful  of  sugar,  two  tablespoonfuls  of  butter, 
three  tablespoonfuls  of  cream,  a  little  nutmeg,  pepper  and 
salt.  Stir  constantly  until  almost  dry.  Have  ready  an 
egg-cup  dipped  in  boiling  water.  Fill  it  with  spinach, 
press  hard  and  turn  out  upon  a  hot  dish.  Do  this  until 
all  is  moulded.  Put  a  slice  of  egg  upon  the  top  of  each. 

TRANSPARENT  PUDDINGS. 
£  Ib.  butter, 
i  Ib.  of  sugar. 

6  eggs,  whites  and  yolks  beaten  separately. 
Juice  of  i  lemon  and  grated  rind  of  two. 
•J  nutmeg. 
\  glass  of  brandy. 

Cream  butter  and  sugar,  beat  In  all  the  yolks  and  the 
whites  of  three  eggs,  the  lemon,  spice  and  brandy  Bake 


THIRD    WEEK— MONDAY.  199 

in  open  shells  of  good  paste.  (Add  another  "  baste  "  of 
butter  to  the  crust  made  for  your  pigeon  pie  ;  roll  out  and 
line  pate-pans  with  it.)  When  nearly  done,  spread  each 
with  a  meringue  made  of  the  reserved  whites,  whipped 
up  with  a  little  powdered  sugar.  Color  very  lightly. 
As  they  are  to  be  eaten  cold  make  them  on  Saturday. 

COFFEE, 

Hot  and  strong,  should  be  handed  at  the  close  of  dinner 
particularly  if  you  attend  afternoon  service  1 


SLIjtri  tUeek.  ittonirag. 

Savory  Porridge. 

Minced  Mutton  and  Eggs.          Potatoes  au  Maitre  d'HdteL 
String-Beans,  Saute.  Sweet  Pickles. 

Jaune  Mange. 

SAVORY  PORRIDGE. 

Cut  the  meat  from  yesterday's  roast,  and  take  the  least 
desirable  portions,  with  any  remains  of  other  meat  you 
may  have — veal,  pork,  or  poultry.  Chop  extremely  fine  ; 
and  rub  them  through  a  coarse  sieve  or  colander.  Skim 
the  fat  from  the  liquor  in  which  your,  mutton  was  boiled  ; 
add  a  chopped  onion,  a  bunch  of  sweet  herbs  and  a  stalk 
of  celery,  chopped.  Boil  down  to  three  pints  ;  strain, 
season,  and  when  it  boils  up  again,  skim  and  stir  in  ycur 
chopped  meat,  with  half  a  cupful  of  dry  bread-crumbs. 
Cook,  covered,  twenty  minutes  ;  put  in  a  tablespoonful 
of  butter,  rolled  in  flour,  and  a  little  minced  parsley. 
Stew  five  minutes  before  serving. 

MINCED  MUTTON  AND  EGGS. 

Mince  the  cold  mutton.  Have  ready  warmed  a  cupful 
of  gravy,  left  from  yesterday,  or  made  from  the  bones  of 
the  roast.  Season  the  meat  well  and  stir  into  this,  but 


2OO  MARCH. 

do  not  cook  it  as  yet.  Strew  the  bottom  of  a  buttered 
bake-dish  thickly  with  dry  crumbs  ;  pour  the  mince  upon 
it;  cover  with  crumbs,  and  set  in  the  oven,  covered, 
until  bubbling  hot.  Then  break  enough  eggs  over  the 
top  to  cover  the  mince  well ;  stick  bits  of  butter  here  and 
there,  pepper  and  salt,  and  bake  quickly  until  well  "set." 
Serve  in  the  bake-dish. 

POTATOES  AU  MA!TRE  D' HOTEL. 

Slice  cold  boiled  potatoes  a  quarter  of  an  inch  thick, 
and  put  into  a  saucepan  with  four  or  five  tablespoonfuls 
of  milk,  two  or  three  of  butter,  pepper,  salt,  and  chopped 
parsley.  Heat  quickly,  stirring  all  the  time  until  ready  to 
boil,  when  stir  in  a  tablespoonful  of  flour,  and  two  min- 
utes later,  the  juice  of  a  lemon.  Take  instantly  from  the 
fire  so  soon  as  this  last  ingredient  goes  in. 

STRING-BEANS — SAUT£. 

Open  a  can  of  string-beans  and  drain  off  the  water. 
Cut  them  into  inch  lengths  ;  cook  twenty  minutes  in 
salted  boiling  water.  Drain  them,  put  them  back  into 
the  saucepan  with  two  tablespoonfuls  of  butter,  a  pinch 
of  salt  and  a  little  pepper.  Toss  them  over  a  clear  fire 
for  three  minutes,  until  they  are  very  hot;  then  turn  out 
into  a  deep  dish. 

JAUNE  MANGE. 

1  package  Coxe's  gelatine,   soaked  in  a  cup  of   cold 

water. 

2  cups  of  boiling  water. 
Yolks  of  4  eggs,  beaten  light. 

i  orange — juice  and  one-half  the  grated  rind. 

Juice  of  one  lemon  and  one-third  of  the  grated  peel. 

i  cup  sherry  wine. 

i  cup  of  powdered  sugar. 

A  good  pinch  of  cinnamon. 

Put  gelatine  (soaked),  sugar,  juice,  peels,  and  spice  into 
a  bowl  and  pour  the  boiling  water  over  them.  Stir  until 
dissolved ;  put  over  the  fire  in  a  saucepan,  and  heat 
almost  to  boiling.  Pour,  very  gradually,  upon  the  beaten 
yolks  Return  to  the  fire — in  a  farina-kettle — and  stir 


THIRD   WEEK— TUESDAY.  2O1 

one  minute.     It  must  not  boil.     Take  it  off,  add  the  wine, 
and  strain  through  double  tarlatan. 

If  you  have  ice,  or  if  the  weather  be  cold,  set  the 
mould  containing  this  in  the  refrigerator,  or  in  a  very  cool 
closet  from  Saturday  to  Monday.  By  making  it  on  the 
former  day,  you  can  add  to  the  excellence  of  your  m£- 
ringue  on  the  transparent  puddings  by  using  the  whites  of 
the  four  eggs  required  for  the  receipt.  Pass  light  cakes 
with  the  jaune  mange. 


(fruesbctg. 


Quick  Lobster  Soup. 

Roast  Tenderloin  of  Beef.  Mashed  Potatoes. 

Made  Mustard.  Canned  Succotash. 

Apple  Trifle. 
Lady's-Fingers. 


QUICK  LOBSTER  SOUP. 

Three  Ibs.  of  fish — the  less  choice  parts  of  halibut  or 
cod  will  do — those  which  are  too  bony  for  table  use. 
Cover  with  three  quarts  of  cold  water  and  boil  down  to 
less  than  two  or  until  the  fish  is  in  rags.  Strain  through 
a  fine  sieve  and  put  on  to  boil.  Season  with  salt  and 
pepper.  When  you  have  skimmed  it  well,  stir  in  a  cup 
of  milk  in  which  has  been  mixed  two  lablespoonfuls  of 
corn-starch.  Boil  up  well ;  then  add  two  tablespoonfuls 
of  butter.  Stir  it  in,  take  out  a  cupful  of  soup  and  beat 
ii  into  two  eggs.  Return  to  the  soup  and  leaving  the 
saucepan  on  the  range,  but  not  over  the  fire,  stir  in  a  can 
of  preserved  lobster,  freed  from  bones  and  cut  up  small. 
Cover  and  stand  in  a  pot  of  hot  water  ten  minutes  before 
pouring  out. 

ROAST  TENDERLOIN  OF  BEEF. 

As  I  have  before  stated,  this  is  the  best,  and  not  the 
least  economical  cut  for  the  table,  there,  being  no  waste 

9* 


202  MARCH. 

and  scarcely  any  bone.  Put  in  the  dripping-pan,  pour  a 
cup  of  boiling  water  over  it,  and  roast  carefully,  basting 
often  with  its  own  gravy.  When  nearly  done,  dredge 
with  flour  and  baste  once  with  butter.  Do  not  let  it  once 
get  dry  while  cooking.  Allow  about  ten  minutes  per 
pound  if  you 'like  it  rare  and  juicy — that  is,  if  your  oven 
be  of  moderate  heat.  Pour  the  fat  from  the  gravy,  thicken 
what  is  left  with  browned  flour,  pepper,  and  salt,  boil  up, 
and  put  into  a  gravy-boat.  Pass  made  mustard  with  it. 

MASHED  POTATOES. 
Please  see  receipt  given  last  Friday. 

CANNED  SUCCOTASH. 

Open  the  can  an  hour  before  it  is  to  be  cooked,  and 
turn  into  a  bowl.  Drain  off  the  liquor,  put  the  succotash 
into  a  saucepan,  cover  with  boiling  water,  and  stew  half 
an  hour.  Throw  off  half  the  water,  and  add  as  much  cold 
milk.  When  it  boils,  put  in  a  tablespoonful  of  butter, 
cut  into  quarters  and  rolled  in  flour ;  pepper  and  salt ; 
simmer  five  minutes  and  serve  in  a  vegetable-dish. 

APPLE  TRIFLE. 

2  heaping  cupfuls  of  good  apple  sauce,  well  sweetened 
and  flavored  with  grated  lemon  peel. 

4  eggs. 

2  cups  of  milk. 

4  tablesjDoonfuls  of  sugar. 

Heat  the  milk,  and  pour  over  the  beaten  yolks  and 
sugar.  Put  back  in  a  farina-kettle,  and  stir  until  it  begins 
to  thicken,  say  about  eight  minutes.  Set  by  in  a  shallow 
vessel  to  cool.  Beat  the  whites  very  stiff,  then  whip  grad- 
ually into  the  apple.  When  all  is  in,  and  well  beaten,  pile 
up  in  a  glass  dish,  and  pour  the  cold  custard  about  the 
base. 

LADY'S-FINGERS, 

Or  small,  fresh  sponge-cakes,  should  be  passed  with  the 
trifle. 


THIRD    WEEK— WEDNESDAY.  2O3 


Mock-Turtle  Soup. 

Veal  Cutlets  and  Brains.  Potatoes  au  Gratin. 

Lettuce.  Stewed  Tomatoes  and  Onion. 

Steamed  Bread  Pudding. 


MOCK-TURTLE    SOUP. 

1  calf's  head,  well-cleaned,  with  the  skin  on. 

2  onions. 

Bunch  of  sweet  herbs. 

5  tablespoonfuls  of  butter. 

5  tablespoonfuls  of  browned  flour. 

i  tablespoonful  of  allspice. 

•£  teaspoonful  of  mace. 

1  teaspoonful  of  pepper. 

2  teaspoonfuls,  at  least,  of  salt. 
2  raw  eggs. 

A  little  flour. 

2  glasses  of  brown  sherry. 

i  tablespoonful  mushroom,  or  walnut  catsup. 

5  quarts  of  water,  cold,  of  course. 

i  sliced  lemon. 

Soak  the  calf  s  head  an  hour  in  cold  water,  and  boil  in  the 
five  quarts  of  water  until  the  bones  will  slip  easily  from 
the  flesh.  Take  out  the  head,  leaving  the  bones  and 
broth  in  the  pot.  Take  out  the  tongue  and  brains,  and 
put  them  in  separate  plates.  Set  aside,  also,  the  cheeks 
and  the  fleshy  parts  of  the  scalp  to  cool.  Chop  the  rest, 
including  the  ears,  very  fine.  Reserve  four  spoonfuls  of 
this  for  force-meat  balls.  Season  the  rest  with  pepper, 
salt,  onion,  allspice,  herbs,  and  mace,  and  put  back  into 
the  pot.  Cover  closely,  and  cook  four  hours.  Should 
the  liquor  sink  to  less  than  four  quarts,  replenish  with 
boiling  water.  Just  before  straining  the  soup,  take  out 
half  a  cupful ;  put  into  a  frying-pan  ;  heat,  and  stir  in  the 
browned  flour,  wet  up  in  cold  water,  also  the  butter. 
Simmer  these  together  ten  minutes,  stirring  almost  con- 
stantly. Strain  the  soup  ;  scald  the  pot  and  return  the 


204  MARCH. 

broth  to  the  fire.  Have  ready  the  tongue  and  fleshy  parts 
of  the  head  cut,  after  cooling,  into  small  squares  ;  also, 
about  fifteen  balls  made  of  the  chopped  meat,  highly 
seasoned,  worked  into  the  proper  consistency  with  a  little 
flour  and  bound  with  the  raw  eggs,  beaten  into  the  paste. 
They  should  be  as  soft  as  can  be  handled.  Grease  a  pie- 
plate,  flour  the  balls  and  set  in  a  quick  oven  until  a  crust 
forms  upon  them,  then  cool.  Now,  thicken  the  strained 
broth  with  the  mixture  in  the  frying-pan,  stirred  in  well. 
Should  there  not  be  enough  to  make  it  almost  like  cus- 
tard, add  more  flour.  Then  drop  in  the  dice  of  tongue 
and  fat  meat.  Cook  slowly  five  minutes.  Put  the  force- 
meat balls  and  thin  slices  of  a  peeled  lemon  into  the 
tureen.  Pour  the  soup  upon  them,  add  catsup  and  wine ; 
cover  five  minutes  and  serve. 

This  king  of  soups  having,  of  right,  received  such  a  long 
and  minute  notice,  I  shall  not  repeat  the  receipt  in  full 
in  this  work,  but  take  the  liberty  of  referring  you,  from 
time  to  time,  to»  that  just  given. 

VEAL  CUTLETS  AND  BRAINS. 

Flatten  the  cutlets  with  the  broad  side  of  a  hatchet ; 
dip  in  beaten  egg,  then  in  cracker-dust,  and  fry  rather 
slowly  in  ham-dripping,  if  you  have  it ;  if  not,  in  salted 
lard.  Drain  off  the  fat  ;  put  into  a  hot-water  dish,  pepper, 
and  cover  while  you  fry,  in  the  same  fat,  after  straining  it, 
the  brains  from  the  head  of  which  your  soup  was  made. 
They  should  first  have  been  boiled  for  ten  minutes, 
drained,  and  cooled ;  then  beaten  to  a  paste  with  egg, 
seasoned  with  pepper  and  salt,  and  dropped  by  the  spoon- 
ful into  the  scalding  fat.  Drain,  and  lay  about  the  cut- 
lets as  a  garnish. 

POTATOES  AU  GRATIN. 

Mash  as  usual;  put  into  a  shallow  pie -plate  well 
greased  ;  strew  thickly  with  dry  crumbs,  and  brown  upon 
the  upper  grating  of  the  oven.  Glaze  with  butter,  when 
the  gratin  begins  to  brown  well.  Slip  dexterously  to  a 
flat  dish. 

STEWED  TOMATOES  AND  ONION. 

To  one  can  of  tomatoes  add  a  small  onion,  minced 
fine.  Season  with  pepper,  salt,  a  little  sugar,  and  stetf 


THIRD    WEEK— THURSDAY.  2O$ 

twenty-five  minutes.     Stir  in  a  tablespoonful  of  butter; 
cook  two  minutes,  and  serve. 

LETTUCE. 
Treat  as  directed  on  last  Sunday. 

STEAMED  BREAD  PUDDING. 
2  cups  of  milk. 

2  cups  fine  bread-crumbs. 
\  Ib.  suet,  powdered. 

•£  Ib.  Sultana  raisins,  picked,  washed,  dried,  and  dredged 
with  flour. 

3  eggs. 

i  even  tablespoonful  of  corn-starch. 

i  tablespoonful  of  sugar. 

A  little  salt. 

Heat  the  milk  ;  pour  over  the  eggs  and  sugar,  beaten 
together.  Stir  in  the  corn-starch;  cook  one  minute,  and 
pour  upon  the  bread-crumbs,  beating  all.  to  a  batter. 
Put  a  layer  of  this  in  the  bottom  of  a  buttered  pudding- 
mould.  Cover  this  with  suet ;  then  with  raisins  ;  sprinkle 
with  sugar;  then  more  butter,  and  proceed  in  the  fore- 
going order  until  the  mould  is  nearly  full.  Fit  on  the  top, 
put  into  the  steamer  over  a  pot  of  boiling  water,  and 
steam  at  least  two  hours.  If  you  have  no  steamer,  boil 
one  hour  and  a  half.  When  done,  dip  the  mould  into  cold 
water  for  half  a  minute,  and  turn  out,  with  care,  upon  a 
hot,  flat  dish.  Eat  hot  with  wine  sauce. 


®I)irb 


Curry  Soup. 

Stewed  Beef.  Bermuda  Potatoes,  au  Naturel. 

Macaroni,  Baked.  Gherkin  Pickles. 

White  Puffs. 


Custard   Sauce, 

CURRY  SOUP. 

You  can,  if  you  dislike  the  taste  of  curry,  warm  up 
what  was  left  from  your  mock-turtle  soup,  just  as  it  is. 


2O6  MARCH. 

But  you  can  vary  it,  agreeably  to  most  palates,  by  stirring 
into  it,  when  melted,  and  almost  on  the  boil,  a  tablespoon- 
ful  of  curry  powder,  if  there  be  more  than  three  pints  of 
soup — half  as  much,  should  there  be  but  a  quart.  Wet 
the  powder  up  in  cold  water,  add  to  the  soup,  and  cook 
three  minutes. 

STEWED   BEEF. 

3  Ibs.  of  beef — not  too  lean — coarse  steak  or  brisket. 

i  chopped  onion. 

Bunch  of  thyme,  sweet  marjoram,  and  summer  savory. 

Pepper,  salt,  parsley. 

\  teaspoonful  of  allspice. 

i  tablespoonful  of  Worcestershire  sauce. 

i  tablespoonful  of  browned  flour. 

i  pint  of  cold  water. 

\  glass  of  wine. 

Cut  the  meat  into  strips  about  an  inch  long.  Cover 
with  a  pint  of  water,  and  stew  gently  two  hours.  The 
meat  should  be  ready  to  fall  to  pieces.  Add  the  onion 
and  herbs  cut  up  fine,  the  spice,  salt  and  pepper,  and 
stew  half  an  hour,  closely  covered.  Then  stir  in  the 
browned  flour,  and  when  it  has  thickened,  the  sauce  and 
wine.  Cover  the  bottom  of  a  deep  dish  with  strips  of 
fried  bread,  and  pour  the  stew  over  it.  If  cooked  long 
and  slowly  enough,  it  will  be  a  rich  brown  mixture,  with 
no  hard  lumps  of  meat  in  it.  Save  half  a  cupful  of  gravy 
for  to-morrow. 

BERMUDA  POTATOES — AU  NATUREL. 
Wash  and  boil  in  hot  salted  water,  until  a  fork  will 
easily  pierce  them.     Drain  off  the  water,  throw  salt  over 
them,  and  "dry  off"  upon  the  range  for  a  few  minutes. 
Peel,  and  serve  whole. 

BAKED  MACARONI. 

Break  half  a  pound  of  macaroni  into  short  pieces ; 
cook  in  boiling  water,  salted,  twenty  minutes.  Drain, 
put  a  layer  into  a  greased  bake-dish ;  strew  thickly  with 
grated  cheese,  and  stick  bits  of  butter  over  it.  Go  on  in 
this  order  until  the  dish  is  full,  strewing  cheese  and  but- 
ter on  top.  Pour  in  a  cup  of  milk  ;  bake,  covered,  thirty 
minutes  ;  then  brown  nicely.  Serve  in  the  pudding-dish 


THIRD    WEEK— FRIDAY.  2O? 

WHITE   PUFFS. 

2  cups  of  rich  milk. 

Whites  of  4  eggs  whipped  stiff. 

2  cups  prepared  flour. 

i  scant  cup  of  powdered  sugar. 

Grated  peel  of  half  a  lemon. 

A  little  salt. 

Whisk  eggs,  lemon,  and  sugar  to  a  meringue,  and  add 
alternately  with  the  flour  to  the  milk.  The  salt  should  be 
sifted  with  the  flour.  Beat  very  light,  and  bake  in  small, 
well-buttered  tins,  or  cups.  Turn  out,  sift  powdered 
sugar  over  them,  and  eat  with  custard  sauce. 

CUSTARD  SAUCE. 

2  beaten  eggs. 

i  large  cup  of  sugar. 

i  scant  cup  of  scalding  milk. 

•J-  teaspoonful  of  arrowroot,  wet  with  cold  milk. 

i  tablespoonful  of  butter. 

•j-  teaspoonful  of  nutmeg. 

Rub  the  butter  into  the  sugar,  add  the  eggs,  and  beat 
light.  Put  in  corn-starch  and  spice  ;  finally,  pour  upon 
this  mixture,  by  degrees,  the  boiling  milk.  Set  within  a 
saucepan  of  boiling  water  five  minutes,  stirring  all  the 
while,  but  do  not  let  it  really  boil. 


tUeek. 

Clam  Chowder. 

Braised  Duck.  Weak  Fish,  Fried. 

Grape  Jelly.  Puree  of  Green  Peas. 

Cauliflower  a  la  Creme. 

Corn  Meal  Pudding  without  Eggs. 

CLAM  CHOWDER. 

Fry  five  or  six  slices  of  fat  salt  pork  crisp,  and  cnop 
fine.     Sprinkle  a  layer  in  the  bottom  of  a  pot ;  cover 


208  MARCH. 

with  clams  ;  sprinkle  with  pepper,  salt,  and  bits  of  butter, 
then  with  minced  onion.  Next,  have  a  stratum  of  small 
crackers,  split  and  soaked  in  warm  milk.  When  the  pot 
has  been  filled  in  this  order,  cover  all  with  cold  water, 
and  cook  slowly  (after  the  water  is  heated)  three-quarters 
of  an  hour.  Strain  the  chowder,  without  pressing  or 
shaking ;  put  clams,  etc.,  into  a  covered  tureen  ;  return 
the  liquor  to  the  pot.  Thicken  with  rolled  crackers  ;  add 
a  glass  of  wine,  a  tablespoonful  of  catsup ;  boil  up,  and 
pour  over  the  chowder.  Pass  sliced  lemon  with  it. 

FRIED  WEAK  FISH. 

Clean,  wash,  and  dry  the  fish.  Lay  in  a  broad  pan  or 
dish  ;  salt,  and  dredge  with  flour.  Fry  in  hot  lard  or  very 
nice  dripping  to  a  light  brown.  In  serving,  lay  the  fish 
side  by  side,  the  head  of  each  to  the  tail  of  the  one  next 
him.  Garnish  with  parsley. 

BRAISED  DUCK. 

Clean  and  wash  the  duck.  Stuff  with  a  dressing  of 
bread-crumbs  seasoned  with  pepper  and  salt,  a  little 
onion  and  sage.  Sew  up  the  vent,  and  tie  the  neck  to 
keep  in  the  flavor.  Fry  the  duck  in  a  great  spoonful  of 
butter  until  lightly  browned,  turning  it  often.  Add  the 
butter  used  for  frying  to  the  gravy  saved  from  yesterday  ; 
thin  with  boiling  water,  and,  having  put  the  duck  into  a 
saucepan,  strain  this  gravy  over  it.  It  should  half  cover 
the  fowl.  Stew  slowly  forty-five  minutes,  or  until  tender, 
keeping  the  lid  on  all  the  while.  Take  up  the  duck, 
cover  to  keep  it  warm,  straki  the  gravy,  and  if  very  oily, 
take  off  the  top.  Boil  sharply  ten  minutes  in  an  open 
saucepan  ;  thicken  with  browned  flour ;  put  back  the 
duck  into  it,  and  set  the  saucepan,  again  covered,  in  boil- 
ing water  for  a  quarter  of  an  hour.  Serve  the  gravy  in  a 
boat. 

PURE"E  OF  GREEN  PEAS. 

Open  a  can  of  peas,  drain  off  the  liquor,  and  cook 
twenty  minutes  in  boiling  water  slightly  salted.  Strain 
off  the  water  through  a  colander ;  mash  the  peas  with  the 


THIRD    WEEK— FRIDAY. 

back  of  a  wooden  spoon,  and  rub  through  the  colander 
into  a  bowl  below.  Put  two  tablespoonfuls  of  butter  into 
a  saucepan,  with  pepper,  salt,  and  a  little  sugar,  and,  if 
you  fancy  it,  three  mint  leaves  finely  chopped.  Heat, 
but  not  to  boiling,  stir  in  the  pulped  peas,  and  toss  about 
with  a  silver  fork  or  spoon  until  they  are  a  smoking  mass. 
Pile  in  a  hot  dish,  with  triangles  of  fried  bread  laid  up 
around  the  base. 

CAULIFLOWER  1  LA  CREME. 

Boil  a  fine  cauliflower,  tied  up  snugly  in  coarse  tarla- 
tan, in  hot  water,  a  little  salt.  Drain  and  lay  in  a  deep 
dish,  flower  uppermost.  Heat  a  cup  of  milk ;  thicken 
with  two  tablespoonfuls  of  butter,  cut  into  bits,  and  rolled 
in  flour.  Add  pepper,  salt,  the  beaten  white  of  an  egg, 
and  boil  up  one  minute,  stirring  well.  Take  from  the 
fire,  squeeze  the  juice  of  a  lemon  through  a  hair  sieve 
into  the  sauce,  and  pour  half  into  a  boat,  the  rest  over  the 
cauliflower. 

CORN-MEAL  PUDDING  WITHOUT  EGGS. 

* 

2  cups  Indian  meal. 

1  cup  of  flour. 

2  tablespoonfuls  of  molasses. 

3  cups   of  sour  milk  —  "loppered,"   or  "bonny-clab- 

ber," if  you  can  get  it. 
i  great  spoonful  of  melted  butter, 
i  full  teaspoonful:  of  soda, 
i  teaspoonful  of  salt. 
\  teaspoonful  of  cinnamon. 

Sift  the  salt  with  the  flour,  and  mix  up  well  with  the 
meal.  Make  a  hole  in  the  middle,  and  pour  in  the  milk, 
stirring  the  meal  and  flour  down  into  it.  Beat  smooth. 
Mix  molasses,  spice,  butter,  and  the  soda — this  last,  dis- 
solved in  hot  water-^-all  together,  ar.d  beat  into  the  bat 
ter — well  and  hard.  Butter  a  tin  mould  with  a  cover ; 
pour  in  the  pudding,  and  boil  steadily  an  hour  and  a  half 
Eat  hot  with  butter  and  sugar. 


210  MARCH. 


tfytrlr  tDeek. 


Chicken  Broth. 

Pate  of  Salt  Cod.  Boiled  Chicken  and  Riee. 

Mashed  Turnips.  Egg  Sauce. 

Ambrosia. 
Cafe  au  Lait  and  Sponge-Cake. 


CHICKEN  BROTH. 

Clean,  wash,  and  truss,  but  do  not  stuff,  a  full-grown 
fowl.  Set  aside  the  giblets  for  another  use.  Bind  the 
legs  and  wings  of  the  fowl  closely  to  its  sides.  Put  into 
a  pot  with  four  quarts  of  water  (cold),  and  cook  gently 
until  the  liquor  has  fallen  one-third.  Then  add  a  full  cup 
of  rice,  soaked  for  one  hour  in  a  very  little  water,  and  boil 
half  an  hour  more,  or  until  the  chicken  is  tender  and  the 
rice  soft,  but  not  broken  to  pieces.  Take  out  the 
chicken.  Wipe  off  the  adhering  grains  of  rice,  wash  over 
with  butter,  salt  and  pepper,  and  set,  covered,  upon  a  pot 
of  boiling  water  to  keep  hot.  Season  the  soup  with  pep- 
per and  salt,  and  simmer  ten  minutes  more.  Then  strain 
out  the  rice,  and  cover  it  to  keep  hot.  Return  the  soup 
to  the  pot,  stir  in  a  cup  of  hot  milk,  a  tablespoonful  of 
corn-starch  wet  with  cold  water,  and  a  handful  of  very 
finely  minced  parsley.  Boil  up,  take,  from  the  fire,  and 
pour  by  degrees  upon  two  beaten  eggs.  Cover  for  three 
minutes  ;  then  pour  into  the  tureen. 

PAT&  OF  SALT  COD. 

i  cup  of  cold  salt  cod,  soaked  all  night  in  soft  water, 
boiled  in  the  morning,  left  to  cool,  then  "  picked  " 
into  boneless  flakes. 

1  cup  of  oyster-liquor. 

2  even  tabiespoonfuls  of  rice  flour,  or  corn  starch. 

3  tabiespoonfuls  of  butter. 
Chopped  parsley  and  pepper. 
3  hard-boiled  eggs,  minced. 


N 

THIRD    WEEK— SATURDAY.  211 

Some  rich  paste.  (See  "  French  Puff  Paste,"  page  352, 
No.  i,  COMMON  SENSE  SERIES — GENERAL  RE- 
CEIPTS.) 

Boil  the  oyster-liquor,  stir  in  the  corn-starch  wet  up 
with  cold  milk.  When  it  thickens,  add  the  butter  and 
pepper  ;  next  the  parsley  and  fish.  Heat  almost  to  boil- 
ing, and  stir  in  the  chopped  egg.  Take  from  the  fire, 
and  cover,  over  a  pot  of  boiling  water,  ten  minutes. 

Make  the  shell  by  lining  a  profusely  buttered  cake- 
mould,  or  round  pan  with  nearly  straight  sides,  with  a 
thick  sheet  of  puff-paste,  pricking  it  at  the  bottom  to  pre- 
vent too  much  puffing.  Cut  a  round  piece  exactly  the 
size  of  the  top,  for  a  cover,  and  bake  separately.  Bake 
both  in  a  quick  oven.  Let  them  get  almost  cool,  turn 
out  the  shell  with  the  utmost  care  ;  fill  slowly  with  the 
prepared  fish,  that  the  sides  may  not  give  way ;  fit  on  the 
top  ;  hold  an  inverted  hot  plate  firmly  upon  it  and  re- 
verse the  pate  skilfully,  leaving  the  closed  side  upper- 
most. It  is  easily  done,  if  one  is  only  fearless  yet  dex- 
terous. Eat  hot. 

BOILED  CHICKEN  AND  RICE. 

Boil  the  giblets  tender  in  a  little  salted  water ;  chop 
'  fine,  and  when  the  rice  is  strained  from  the  soup,  mix 
them  well  through  it.  Pile  the  rice,  when  you  are  ready 
to  serve  it,  upon  a  meat  dish  ;  lay  the  chicken  upon  the 
top  ;  pour  a  few  spoonfuls  of  egg  sauce  over  it,  and  send 
to  table. 

EGG  SAUCE. 

One  cup  of  the  broth  in  which  the  chicken  was  boiled, 
heated  ;  thickened  with  a  tablespoonful  of  butter  rolled 
thickly  in  flour  ;  poured  over  two  beaten  eggs  ;  boiled 
one  minute,  with  a  tablespoonful  of  parsley  stirred  in  ; 
then  seasoned  and  poured  upon  the  pounded  yolks  of 
two  boiled  eggs  placed  in  the  bottom  of  a  bowl.  Stir  up 
well,  and  it  is  ready. 

MASHED  TURNIPS. 

Boil  in  salted  water,  until  tender ;  mash  and  drain  in 
a  hot  colander,  working  in  butter,  salt,  and  pepper, 
Mound  up  in  a  hot,  deep  dish,  covered. 


212  MARCH. 

AMBROSIA. 

8  fine  oranges,  peeled  and  sliced. 
\  grated  cocoanut. 
•£  cup  of  powdered  sugar. 

Arrange  slices  of  orange  in  a  glass  dish ;  scatter  grated 
cocoanut  thickly  over  them  ;  sprinkle  this  lightly  with 
sugar,  and  cover  with  another  layer  of  orange.  Fill  the 
dish  in  this  order,  having  a  double  quantity  of  cocoanut 
and  sugar  at  top.  Serve  soon  after  it  is  prepared. 

CAF£  AU  LAIT  AND  SPONGE-CAKE. 
To  one  pint  strong  made  coffee,  add  the  same  quantity 
of  boiling  milk.  The  coffee  should  be  first  strained 
through  muslin  into  the  table-urn,  then  the  milk  poured 
in  with  it.  Wrap  the  urn  in  a  woollen  cloth,  if  you  have 
no  "  cozy,"  for  five  minutes  before  serving.  Send  around 
sponge-cake,  home-made  or  bought,  with  it. 


Jburtl)  tihek. 


A  Good  Stock  Soup. 

Beef  a  la  Mode  de  Rome.  Potato  Puff, 

Hominy  Croquettes.  Spinach. 

Chow-chow. 

Snow  Custard. 
Nuts  and  Raisins. 

A  GOOD  STOCK  SOUP. 

5  Ibs.  brisket  of  beef. 
2  Ibs.  mutton-bones. 

2  onions,  sliced  and  fried. 

2  carrots. 

2  turnips. 

4  stalks  of  celery. 

Bones  of  chicken  or  duck,  if  you  have  them. 

6  cloves. 


FOURTH   WEEK— SUNDAY.  213 

f  cup  of  sago  or  barley. 

6  quarts  of  cold  water. 

Sweet  herbs. 

Pepper  and  salt. 

Slice  the  meat,  crack  the  bones,  chop  the  vegetables, 
and  put  all  on  over  the  fire  with  the  water.  Boil  slowly 
five  or  six  hours  ;  strain ;  pick  out  the  meat  as  well  as 
you  can,  and  set  aside.  Then,  rub  the  vegetables 
through  a  colander,  prior  to  straining  all  through  your 
soup-sieve.  Set  aside  half  the  stock  for  Monday.  Do 
thus  much  on  Saturday.  Or,  if  you  choose,  do  not  strain 
the  soup  at  all  until  Sunday  morning.  It  will  be  the 
richer  for  cooling  with  meat,  etc.,  in  it.  In  either  case, 
season  before  setting  it  away,  or  it  may  sour.  Put  Sun- 
day's stock  back  into  the  pot ;  boil  up  and  skim,  before 
adding  the  half  cup  of  pearl  sago,  previously  soaked  for 
two  hours  in  a  very  little  cold  water.  Simmer  twenty 
minutes  and  pour  out. 

BEEF  1  LA  MODE  DE  ROME. 

Cut  a  quarter  of  a  pound  of  streaked  salt  pork,  and  the 
same  quantity  of  lean  beef  into  strips,  and  fry,  with  a  sliced 
onion,  in  good  dripping.  Put  them  in  the  bottom  of  a  pot 
and  lay  a  rib  roast  of  beef,  rolled  round,  upon  them.  Add 
a  pint  of  boiling  water,  cover,  and  cook  ten  minutes  to 
the  pound,  turning  the  beef  three  times  meanwhile. 
Transfer  the  meat  to  a  dripping-pan,  dredge  the  top  with 
flour,  then  baste  with  its  own  gravy,  once.  Keep  kot, 
without  cooking,  while  you  strain  the  gravy  left  in  the  pot, 
thicken  it  with  browned  flour  (always  after  taking  the  fat 
from  the  top),  season  with  pepper,  and  stir  in  a  teaspoon- 
ful  of  sugar,  a  handful  of  Sultana  raisins,  picked  and 
washed,  and  the  same  quantity  of  blanched  almonds,  cut 
into  tiny  strips.  Boil  gently  three  minutes,  dish  the  beef, 
and  pour  the  sauce  over  it. 

Odd  as  this  receipt  may  seem  to  an  American  house- 
wife, the  result  is  extremely  palatable,  and  a  good  change 
of  fare  at  this  season. 

POTATO  PUFF. 

Mash  the  potatoes  soft  with  milk  and  butter,  season  and 
beat  very  light  with  two  raw  eggs.  Smooth  and  bake  to 


214  MARCH. 

a  light  brown  in  a  greased  pudding-dish,  in  which,  also, 
serve  it. 

HOMINY  CROQUETTES. 

2  cups  of  fine-grained  hominy,  boiled  and  cold. 

2  beaten  eggs. 

2  tablespoonfuls  of  melted  butter. 

Salt  to  taste. 

}  cup  of  finely  chopped  beef,  left  over  from  your  soup, 
after  straining  the  latter. 

Pepper. 

Work  hominy,  butter,  and  salt  to  a  smooth  paste ;  beat 
in  the  eggs,  finally  the  chopped  meat,  after  peppering  and 
salting  it.  Stir  up  in  a  farina-kettle  until  hot.  and  pour 
out  to  cool.  When  cold,  make  into  long  rolls  with  floured 
hands,  flour  each  well  by  rolling  upon  a  dish,  and  fry  to  a 
yellow-brown  in  sweet  lard.  Drain  off  the  fat  and  pile 
upon  a  hot  dish. 

SPINACH. 

Boil  in  hot,  salted  water,  twenty 'minutes,  drain  and 
press  hard ;  chop  fine,  and  return  to  the  saucepan  with  a 
large  spoonful  of  butter,  pepper,  salt,  a  little  sugar  and  a 
pinch  of  mace.  Stir,  and  beat  until  very  hot;  then  pour 
into  a  deep  dish. 

SNOW  CUSTARD. 

\  package  of  Coxe's  gelatine. 
3  eggs. 

1  pint  of  milk. 

2  cups  of  sugar. 
Juice  of  one  lemon. 

i  large  cup  boiling  water. 

Soak  the  gelatine  one  hour  in  a  teacupful  of  cold  water, 
then  stir  in  two-thirds  of  the  sugar,  the  lemon-juice  and 
the  boiling  water.  Beat  the  whites  of  the  eggs  to  a  stiff 
froth,  and  when  the  strained  gelatine  is  quite  cold,  whip 
it  into  the  whites,  a  spoonful  at  a  time  for  half  an  hour,  if 
you  use  the  Dover  egg-beater  (at  least  one  hour  with  any 
other).  When  all  is  white  and  stiff,  pour  into  a  wet  mould, 
and  set  in  a  cold  place.  Make  this  on  Saturday,  and  on 
Sunday  dip  the  mould  into  hot  water,  and  turn  out  into  a 
glass  dish.  Make,  a  custard  of  the  milk,  eggs,  and  the  resl 


FOURTH  WEEK—MONDAY.  21 5 

of  the  sugar,  flavoring  with  vanilla ;  boil  until  it  begins  to 
thicken.  When  the  meringue  is  turned  into  the  dish,  pour 
this  custard,  cold,  about  the  base. 

NUTS  AND  RAISINS 
Serve  as  another  and  a  last  course. 


Jcmrti) 


Vermicelli  Soup. 

Browned  Mince  of  Beef.  Stewed  Potatoes,  Creamed. 

Mixed  Pickles.  Broccoli. 

Canned  Peaches  and  Cream. 

Myrtle's  Cake. 

Tea. 


VERMICELLI  SOUP. 

Boil  a  quarter  of  a  pound  of  vermicelli  in  a  little  salted 
water  fifteen  minutes.  Heat  the  stock  set  aside  for  to- 
day, 'when  you  have  taken  the  fat  from  the  top,  and  when 
scalding,  add  the  vermicelli. 

N.  B. — Always  break  vermicelli  and  macaroni  small 
before  cooking.  Add  a  little  chopped  parsley  ;  simmer 
fifteen  minutes  and  pour  out. 

BROWNED  MINCE  OF  BEEF. 

Cut  all  the  meat  from  the  bones  of  yesterday's  roast, 
setting  away  the  bones  for  another  day's  soup.  Mince  the 
beef  fine  ;  mix  with  it  one-fourth  as  much  mashed  potato, 
season  highly  with  pepper,  salt,  a  little  mustard  and  cat- 
sup;  work  soft  with  the  remains  of  yesterday's  gravy; 
heat  in  a  saucepan,  then  heap  upon  a  stone  china  dish, 
cover  the  mound  with  fine  crumbs,  and  brown  upon  the 
upper  grating  of  your  oven.  Put  bits  of  butter  thickly 
over  the  top  as  it  begins  to  brown. 


2l6  MARCH. 

STEWED  POTATOES — CREAMED 

Chop  cold  boiled  potatoes  coarse  ;  put  on  in  a  saucepan 
with  a  cup  of  milk,  and  heat  in  an  outer  vessel  of  hot 
water.  When  scalding,  pepper  and  salt ;  stir  in  a  table- 
spoonful  of  butter,  cut  up  and  rolled  in  flour,  and  when 
this  has  melted,  a  beaten  egg,  stirred  in  while  the  pota- 
toes are  not  boiling.  Simmer  one  minute,  and  turn  out. 

BROCCOLI. 

Wash,  and  let  stand  in  salt  and  water  one  hour.  Cook 
in  boiling  salted  water  fifteen  minutes.  When  tender, 
drain  dry,  and  serve  with  melted  butter  (peppered)  poured 
over  it. 

CANNED  PEACHES  AND  CREAM. 

Open  the  can  at  least  an  hour  before  using,  and  turn 
into  a  glass  disk ;  sprinkle  with  sugar.  Serve  in  saucers, 
sending  around  powdered  sugar  and  cream  to  each  person. 

MYRTLE'S  CAKE, 

Or  any  other  good  cup  cake,  made  last  week,  may  be 
sliced  and  passed  with  the  fruit  and  cream.  If  you  desire 
a  receipt  for  this  particular  cake  please  consult  "  Break- 
fast, Luncheon  and  Tea," — No.  2,  COMMON  SENSE  SERIES, 
page  334. 


Barley  Broth. 
Boiled  Leg  of  Mutton.  Kidney  Beans. 

Oyster  Sauce.  Bermuda  Potatoes,  Baked, 

Cocoanut  Pudding. 

BARLEY  BROTH. 

2  Ibs.  knuckle  of  veal.     Beef  bones  from  yesterday, 
i  onion, 
i  turnip. 

i  stalk  of  celery. 
Chopped  parsley. 


FOURTH  WEEK— TUESDAY.  2 1/ 

i  cup  Scotch  barley. 

3  quarts  of  water. 

Break  the  bones  to  splinters  and  chop  the  meat  Mince 
the  vegetables,  and  put  all  into  a  soup-kettle,  with  the 
water.  Boil  slowly  three  hours,  until  the  liquor  has  fallen 
one-third.  Meanwhile  wash  the  barley  and  boil  half  an 
hour  in  a  little  salted  water.  Strain  your  soup  ;  cool  to 
let  the  fat  arise,  and  take  this  off.  Season  with  pepper 
and  salt  and  boil  up.  Skim,  put  in  the  barley,  and  cook 
gently  half  an  hour  longer. 

BOILED  LEG  OF  MUTTON. 

The  mutton  will  be  cleaner  and  in  better  shape  if  boiled 
tied  up  in  coarse  net  or  tarlatan.  Put  on  in  boiling 
water,  plenty  of  it,  slightly  salt,  and  cook  steadily  fifteen 
minutes  to  the  pound.  Save  the  broth  for  soup.  Undo 
the  net  from  the  meat,  rub  the  latter  over  with  butter, 
lay  on  a  hot  dish,  and  send  the  oyster  sauce  in  a  boat. 
Garnish  the  mutton  with  sliced  cucumber  pickles. 

OYSTER  SAUCE. 

1  pint  of  oysters. 
Half  a  lemon. 

2  tablespoonfuls  of  butter,  rolled  well  in  flour, 
i  teacupful  of  milk. 

Cayenne  and  nutmeg  to  taste. 

Heat  the  oyster  liquor,  and  when  it  boils,  skim,  and  put 
in  the  oysters.  So  soon  as  they  boil,  stir  in  the  butter, 
cut  up  and  well  floured,  the  spice -and  lemon-juice.  Boil 
five  minutes,  take  from  the  fire  and  put  with  the  milk 
which  has  been  heated  in  another  vessel.  Stir  up  well, 
and  pour  out. 

KIDNEY  BEANS. 

Soak  all  night.  In  the  morning  put  on  in  warm — not 
hot — water  slightly  salted,  and  cook  tender.  Drain  dry, 
stir  in  a  great  lump  of  butter,  a  little  salt  and  pepper,  and 
turn  into  a  deep  dish. 

BERMUDA  POTATOES — BAKED. 

Select  those  of  uniform  size ;  wash,  and  bake  in  a 
moderate  oven  until  soft  to  the  pinching  fingers.  Wipe 
clean,  and  serve  in  their  skins,  wrapped  in  a  napkin. 


218  MARCH. 

COCOANUT  PUDDING. 
i  heaping  cup  fine  bread-crumbs, 
i  cocoanut,  pared  and  grated, 
i  tablespoonful  corn-starch,  wet  in  cold  water. 
•J  cup  of  butter. 

1  cup  of  powdered  sugar. 

2  cups  of  milk. 
5  eggs. 

Nutmeg  and  rose-water  to  taste. 

Soak  the  crumbs  in  the  milk.  Rub  butter  and  sugar  to 
a  cream,  and  whip  in  the  beaten  yolks.  Beat  this  into 
the  soaked  crumbs  ;  stir  in  the  corn-starch,  then  the 
whisked  whites — finally,  the  grated  cocoanut.  Beat  very 
hard,  pour  into  a  neat  pudding-dish,  well  buttered,  and 
bake  in  a  moderate  oven  forty-five  minutes.  Eat  cold, 
with  powdered  sugar  on  top. 


Jamil)  tihek. 


Tomato  Soup. 

Swiss  Turnovers.  Salmon  Pudding. 

Mashed  Potatoes.          Lettuce  Salad  with  Cream  Dressing. 


Wayne  Pudding. 

TOMATO  SOUP, 

Open  a  can  of  tomatoes,  and  cut  them  up  small.  Take 
the  fat  from  the  top  of  the  liquor  in  which  your  mutton 
was  cooked  yesterday ;  put  over  the  fire  with  the  toma- 
toes and  half  a  cup  of  raw  rice,  and  cook  slowly  one  hour. 
Season  to  taste,  adding  a  lump  of  loaf  sugar  and  a  table- 
spoonful  of  butter,  rolled  in  flour  ;  simmer  five  minutes, 
and  poui  into  the  tureen. 

SALMON  PUDDING. 
i  can  preserved  salmon. 
4  eggs,  beaten  light. 
4  tablespoonfuls  of  melted  butter. 


FOURTH  WEEK— WEDNESDAY.  219 

\  cup  fine  bread-crumbs. 

Pepper,  salt,  and  minced  parsley. 

Chop  the  fish  fine,  rub  to  a  paste  with  the  butter. 
Beat  the  bread-crumbs  up  with  the  eggs  and  seasoning ; 
work  all  together ;  put  into  a  buttered  mould,  with  a  tight 
top,  and  boil  one  hour.  Dip  in  cold  water  ;  turn  it  out 
upon  a  hot  dish.  Have  ready  a  cupful  of  drawn  butter 
with  a  raw  egg  beaten  into  it,  and  pour  over  the  pudding. 

Swiss  TURNOVERS. 

Mince  the  cold  mutton  left  from  yesterday.  Put  half  a 
cupful  of  hot  water  into  a  saucepan  ;  stir  in  a  great  spoon- 
ful of  butter,  cut  up  in  flour ;  season  with  pepper,  salt, 
and  tomato  catsup.  Pour  over  a  beaten  egg,  mix  well, 
and,  returning  to  the  saucepan,  add  the  mince,  well  sea- 
soned with  pepper,  salt,  a  little  grated  lemon-peel  and 
nutmeg.  Stir  up  until  very  hot,  but  not  boiling.  Set  by 
to  keep  hot  while  you  make  a  batter  of  one  pint  of  flour, 
four  eggs,  a  little  salt,  and  a  quarter  spoonful  of  soda,  dis- 
solved in  vinegar,  and  about  four  cups  of  milk — enough 
for  thin  batter.  Beat  very  light.  Put  a  spoonful  of  lard 
(a  small  one)  into  a  hot  frying-pan,  run  it  over  the  bottom, 
turn  in  a  half  cupful  of  batter,  and  fry  quickly.  Invert 
the  pan  upon  a  hot  plate,  and  this,  in  turn,  upon  another, 
to  have  the  browned  side  of  the  pancake  downward  ; 
cover  the  lighter  side  with  the  mince  ;  fold  up  neatly  and 
lay  upon  a  hot  dish  in  the  open  oven  to  keep  warm, 
while  you  fry  and  spread  the  rest. 

They  are  very  nice. 

MASHED  POTATOES. 
Prepare  as  usual,  and  pass  with  both  fish  and  meat. 

LETTUCE  SALAD  WITH  CREAM  DRESSING. 

•£  cupful  of  new  milk,  if  you  have  no  cream. 

1  teaspoonful  of  corn-starch. 
Whites  of  2  eggs,  beaten  stiff. 
3  tablespoonfuls  of  vinegar. 

2  tablespoonfuls  best  salad  oil. 
2  teaspoonfuls  powdered  sugar, 
i  teaspoonful  of  salt. 


22O  MARCH. 

J  teaspoonful  of  pepper. 

i  teaspoonful  of  made  mustard. 

Heat  the  milk  (or  cream)  almost  to  boiling  ;  stir  in  the 
corn-starch  wet  up  with  cold  milk.  Boil  up,  add  the 
sugar,  and  take  from  the  fire.  Cool,  beat  in  the  frothed 
whites,  oil,  pepper,  mustard  and  salt,  and,  when  the  let- 
tuce is  shred  fine,  add  the  vinegar  to  the  dressing,  and 
pour  over  it.  Toss  up  with  a  silver  fork.  Eat  very  soon, 

WAYNE  PUDDING. 
.    2  full  cups  of  prepared  flour. 

£  cup  of  butter. 

i  cup  of  powdered  sugar. 

i  lemon,  the  juice  and  half  the  grated  peel. 

•J  Ib.  of  citron,  cut  into  very  thin  strips. 

5  eggs,  whites  and  yolks  beaten  separately. 
Cream  butter  and  sugar ;  add  the  beaten  yolks ;  whip 
up  light  with  the  lemon,  then  add  the  whites,  alternately 
with  the  flour.  Butter  a  mould  abundantly,  line  it  with 
the  strips  of  citron ;  put  in  the  batter,  a  few  spoonfuls  at 
a  time  ;  cover  and  set  in  a  pan  of  boiling  water,  in  a  good 
oven.  Keep  plenty  of  boiling  water  in  the  pan,  and  cook 
steadily  one  hour  and  a  half.  Dip  into  cold  water  and 
turn  out  upon  a  hot  plate.  Eat  warm  with  wine  or  brandy 
sauce.  Leave  room  in  the  mould  for  the  pudding  to 
swell.  Never  heat  a  pudding  or  cake  mould  before  greas* 
ing  it  or  the  batter  will  stick. 


Jottrtl) 

Ox-tail  Soup. 

Irish  Stew.  Corn  Pudding. 

Potatoes  a  la  Lyonnaise. 


Queen's  Toast. 
OX-TAIL  SOUP. 


1  ox-tail. 

2  Ibs.  of  lean  beef. 
4  carrots. 


FOURTH  WEEK— THURSDAY.  221 

3  onions. 

Thyme  and  parsley. 

Pepper  and  salt. 

2  tablespoonfuls  of  browned  flour. 

4  quarts  of  cold  water. 

Cut  the  tail  into  joints  and  fry  brown  in  good  dripping. 
Slice  the  onions  and  two  carrots,  and  fry  in  the  same, 
when  you  have  taken  out  the  pieces  of  tail.  When  done, 
tie  them,  with  thyme  and  parsley,  in  a  lace  bag,  and  drop 
into  the  soup-pot.  Put  in  the  tail,  then  the  beef,  cut  into 
strips.  Grate  over  them  the  two  whole  carrots,  pour  over 
all  the  water,  and  boil  slowly  four  hours.  Strain  and 
season  ;  thicken  with  brown  flour  wet  with  cold  water  j 
boil  fifteen  minutes  longer,  and  pour  out. 

IRISH  STEW. 

3  Ibs.  of  lean  beef — a  sirloin  steak  is  best. 

8  parboiled  potatoes. 

2  onions,  or  one,  if  it  be  large,  also  parboiled. 

Browned  flour  for  thickening. 

Thyme  and  sweet  marjoram. 

Pepper  and  salt. 

A  little  pie-paste — not  rich — for  dumplings. 
•  Cut  the  meat  into  pieces  an  inch  wide  by  two  long. 
Slice  the  parboiled  potatoes  and  onions.  Put  a  layer  of 
meat  in  a  pot ;  then  one  of  potatoes,  next  one  of  onions. 
Pepper  and  salt  each  sparingly ;  scatter  the  herbs  upon 
the  onions  ;  put  in  more  meat,  and  so  on.  When  all  are 
in,  cover — barely — with  cold  water,  and  stew  slowly  two 
hours.  Strain  out  the  meat,  and  put  into  a  covered  dish 
— a  chafing-dish,  if  you  have  one.  Return  the  gravy  to 
the  saucepan  ;  thicken  with  browned  flour ;  cut  your  paste 
into  narrow  strips  two  inches  long,  and  drop,  one  by  one, 
into  the  boiling  gravy.  Slew  about  eight  minutes,  and 
pour  over  meat,  potatoes,  etc.,  which  await  it  in  the  dish. 

CORN  PUDDING. 
To  one  can  of  corn  add 
3  beaten  eggs. 

1  cupful  of  milk. 

2  tablespoonfuls  of  butter. 


222  MARCH. 

i  table  spoonful  of  sugar. 
A  little  salt. 

Rub  butter  and  sugar  together  ;  beat  in  the  eggs  ;  salt 
the  milk,  and  put  in  next ;  lastly,  the  corn,  drained  of 
can  liquor.  Beat  up  well ;  pour  into  a  greased  bake-dish, 
and  set,  covered,  in  the  oven.  At  the  end  of  half  an  hour, 
take  off  the  lid,  and  brown. 

POTATOES  1  LA  LYONNAISE. 

Parboil  double  the  quantity  of  potatoes  required  for 
your  Irish  stew,  and  lay  aside  eight  for  this  dish.  Cut, 
when  cold,  into  dice;  fry  a  small  chopped  onion  in  a 
heaping  spoonful  of  butter,  for  one  minute,  then  put  in 
the  potatoes.  Stir  briskly  to  keep  them  from  browning  ; 
cook  until  very  hot;  add  a  tablespoonful  of  chopped 
parsley ;  stir  a  minute  longer  ;  turn  all  into  a  heated  col- 
ander ;  shake  hard  to  get  rid  of  the  grease,  and  serve  hot 
in  a  vegetable-dish. 

QUEEN'S  TOAST. 

Cut  slices  of  stale  baker's  bread  round  with  a  cake-cut- 
ter, taking  off  all  the  crust.  Fry  in  sweet  lard  to  a  light 
brown.  Dip  each  round  quickly  into  boiling  water  to  re- 
move the  fat.  Sprinkle  thickly  on  both  sides  with  a  mix- 
ture of  powdered  sugar  and  nutmeg,  and  pile  upon  a  het 
plate.  You  may  dispense  with  sauce  if  you  will  heat  a 
glass  of  wine,  and  put  a  teaspoonful,  or  less,  upon  each 
piece,  after  dipping  it  into  the  water,  and  before  sugar- 
ing it.  Serve  hot. 


Jburtl) 


Rechauffe  Soup. 

Chickens  with  Mushroom  Sauce.  Lobster  Croquettes. 

Cabbage  Sprouts.  Boiled  Macaroni. 

Nursery  Plum  Pudding. 
RECHAUFFE    SOUP. 

.?  excellent  a  soup  as  ox-tail  deserves  repetition,  and 
the  probability  is  that,  since  Friday  is  a  fast   day  from 


FOURTH  WEEK— FRIDAY.  22$ 

meat  with  Roman  Catholic  servants,  you  have  enough 
soup  left  over  for  your  family  proper.  Warm  it  up,  ma- 
king very  hot,  but  not  to  boiling.  If  you  like,  you  car 
put  some  dice  of  crisp  fried  bread  in  the  tureen. 

LOBSTER  CROQUETTES. 

To  a  can  of  preserved  lobster,  chopped  fine,  add  pep- 
per, salt,  and  powdered  mace.  Mix  with  this  one-fourth 
as  much  bread-crumbs  as  you  have  meat,  work  in  two 
tablespoonfuls  of  melted  butter,  and  make  into  egg-shaped 
rolls.  Roll  these  in  raw  egg,  then  in  cracker-dust,  and 
fry  in  butter  or  very  sweet  lard.  Serve  dry  and  hot  with 
cresses  or  parsley  laid  around  them. 

CHICKENS  WITH  MUSHROOM  SAUCE. 
Split  a  pair  of  chickens  down  the  back  as  for  broiling, 
and  lay  in  a  dripping-pan,  with  two  cups  of  boiling  water, 
a  little  salt,  poured  over  them.  Cover  very  securely  with 
another  pan  of  the  same  size — inverted — and  cook  an 
hour  and  a  half  if  the  fowls  are  of  fair  size.  Baste  at 
least  six  times  ;  twice  with  butter  in  which  has  been 
mixed  a  little  pepper  ;  three  times,  copiously,  with  their 
own  gravy,  and,  just  before  they  are  done,  again  with 
butter.  Boil  half  a  can  of  mushrooms  ten  minutes  in 
clear,  hot  water.  Drain  and  mince  them  very  fine. 
Take  up  the  chickens  and  keep  hot  in  a  covered  dish. 
Put  the  gravy  into  a  saucepan ;  add  a  little  chopped 
onion;  boil  three  minutes,  thicken  with  browned  flour; 
and  stir  in  the  chopped  mushrooms.  Simmer,  covered, 
five  minutes,  and  pour  half  over  the  chickens,  the  rest 
into  a  sauce-boat.  Save  all  the  gravy  left  after  dinner. 

CABBAGE  SPROUTS. 

Wash,  trim,  and  boil  in  hot,  salted  water,  with  a  bit  of 
streaked  salt  pork,  an  inch  square.  When  tender,  drain, 
season,  and  chop  fine.  Stir  in  a  tablespoonful  of  melted 
butter  and  the  juice  of  half  a  lemon.  Eat  very  hot. 

BOILED  MACARONI. 

•  Break  half  a  pound  of  pipe  macaroni  into  short  lengths. 
Cover  well  with  boiling  water,  salted,  and  boil — not  too 


224  MARCH. 

fast — about  twenty  minutes,  or  until  tender  and  clear  at 
the  edges.  Drain  well ;  pour  a  little  into  a  hot,  deep 
dish,  and  butter  it,  then  strew  with  grated  cheese.  Do 
this  three  times  in  filling  the  dish,  with  cheese  scattered 
over  the  top. 

NURSERY  PLUM  PUDDING. 

1  scant  cup  of  raw  rice. 

3  pints  of  milk. 

2  tablespoonfuls  of  butter. 

4  tablespoonfuls  of  sugar. 

•j  Ib.  raisins,  seeded,  and  cut  in  half. 

3  well-beaten  eggs. 

Soak  the  rice  two  hours  in  a  farina-kettle,  just  covered 
with  warm  water.  When  all  the  water  is  soaked  up,  shake 
the  rice  hard,  to  reach  that  at  the  bottom,  and  add  a  pint 
of  milk.  Simmer  gently,  still  in  the  inner  kettle,  until  the 
rice  is  again  dry,  and  quite  tender.  Shake  up  anew,  and 
add  another  pint  of  milk.  When  this  is  hot,  put  in  the 
raisins,  dredged  with  flour ;  cover  the  saucepan  and  cook 
twenty  minutes.  Turn  into  a  bowl ;  put  with  it  the  but- 
ter, rice-flour,  the  remaining  pint  of  milk,  heated  and 
mixed  with  the  beaten  eggs  and  sugar,  and  stir  all  up 
thoroughly.  Bake  in  a  buttered  pudding-dish,  about  forty 
minutes.  Eat  warm  with  butter  and  sugar,  or  sugar  and 
cream. 


Jbtrrtl)  uhek.  Saturbap. 

Dresden  Soup. 
Boiled  Blue  Fish.  Baked  Calf  s  Head, 

Canned  Succotash. 
Casserole  of  Rice  with  Tomato  Sauce. 

Belle's  Dumplings. 

DRESDEN  SOUP. 

2  Ibs.  of  lean  beef,  cut  into  strips. 
4  pig's  feet,  cleaned  well. 


FOURTH  WEEK— SATURDAY.  22$ 

4  Ibs.  of  mutton  and  beef  bones,  cracked. 
2  onions. 

1  bunch  of  sweet  herbs. 

2  carrots. 

2  blades  of  mace. 

4  tablespoonfuls  of  butter,  and  the  same  of  rice-flour. 

Juice  of  a  lemon. 

i  tablespoonful  of  Worcestershire  sauce. 

i  raw  egg  for  force-meat. 

Salt  and  pepper. 

6  quarts  of  cold  water. 

i  glass  of  claret. 

Early  in  the  day,  ptit  on  the  meat,  pig's  feet  and  bones, 
and  cook  slowly  five  hours  in  six  quarts  of  water.  Skim 
then,  carefully,  add  the  onions,  mace,  and  herbs,  cut 
small,  and  the  carrots,  grated.  Stew  half  an  hour  ;  take 
out  the  meat  and  the  feet,  leaving  the  bones,  etc.,  on  the 
fire.  Cut  the  flesh  from  the  feet,  and  return  the  bones  to 
the  pot.  Set  aside  half  this  flesh,  with  a  few  pieces  of 
beef,  to  get  cold.  Chop  the  rest  fine,  and  make  up  with 
pepper,  salt,  and  a  raw  egg,  into  small  force-meat  balls. 
Roll  them  in  flour,  lay  upon  a  greased  plate,  and  set  within 
the  oven  to  "  crust."  When  quite  firm,  take  out  and 
cool.  Cut  the  reserved  meat  into  small,  square  bits. 
When  the  soup  has  cooked  half  an  hour  after  the  meat 
was  taken  out,  strain  and  season  it.  Divide  into  two 
portions.  Into  that  designed  for  Sunday  drop  the  dice 
of  meat,  from  the  pig's  feet  as  well  as  the  beef,  and  set 
away,-  covered,  in  an  earthenware  vessel.  Return  the 
rest  to  the  fire ;  thicken  with  the  butter,  melted  and 
worked  up  into  the  rice-flour  ;  add  the  sauce,  lemon- 
juice,  and  a  glass  of  claret.  Put  the  force-meat  halls  into 
the  heated  tureen  ;  pour  on  the  soup,  cover  five  minutes, 
and  serve. 

BOILED  BLUE  FISH. 

Sew  up  the  fish  neatly  in  a  thin  cloth,  put  on  in  scald- 
ing water  with  a  little  salt,  half  a  small  cup -of  vinegar,  a 
quarter  of  an  onion,  six  whole  black  peppers,  and  a  blade 
of  mace.  Let  it  stand,  just  below  boiling  heat,  half  an 
hour  ;  then  increase  the  heat  and  boil  thirty  minutes  more* 


226  MARCH. 

Take  out,  unwrap,  lay  upon  a  hot  dish  and  pour  over  it 
a  cupful  of  drawn  butter,  with  a  little  lemon-juice  stirred 
in  it. 

BAKED  CALF'S  HEAD. 

Put  on,  having  removed  the  brains,  in  four  quarts  of 
cold  water,  and  boil  gently  one  hour.  Take  out  the  head  ; 
salt  and  pepper  the  liquor  and  set  by  as  the  foundation 
of  Monday's  soup,  keeping  out  a  cupful  for  gravy.  Put 
the  calf's  head  in  a  dripping-pan,  rub  over  with  butter, 
pour  the  gravy  into  the  pan,  and  bake,  covered — basting 
four  times — for  half  an  hour.  Uncover,  wash  over  with 
a  mixture  of  melted  butter,  pepper,  and  salt,  and  a  tea- 
spoonful  of  catsup.  Dredge  with  browned  flour,  baste 
again,  and  when  the  surface  is  of  a  fine  froth,  dish  the 
head.  Strain  and  thicken  the  gravy,  and  serve  in  a  boat. 
The  brains  should  be  washed  well,  boiled  quickly,  then 
cooled  ;  mashed  to  a  smooth  paste  with  pepper,  salt,  a 
dust  of  flour,  and  a  raw  egg,  and  fried,  by  the  spoonful,  in 
hot  lard.  Drain,  and  lay  about  the  head. 

CANNED  SUCCOTASH. 

Drain  from  the  liquor  ;  cut  the  beans — if  French  or 
string  beans — into  short  pieces  ;  cook  half  an  hour  in  salted 
boiling  water;  drain  this  off;  add  a  cup  of  hot  milk, 
thicken  with  a  great  spoonful  of  butter,  cut  up  in  flour, 
pepper,  and  salt,  and  simmer  ten  minutes  more. 

CASSEROLE  OF  RICE  WITH  TOMATO  SAUCE. 

Boil  one  cup  of  rice  tender  in  hot  water,  a  little  salt, 
shaking  up  from  time  to  time,  but  never  stirring.  Drain 
dry,  add  a  very  little  milk  in  which  has  been  stirred  a 
beaten  egg.  a  teaspoonful  of  butter,  a  little  pepper  and 
salt.  Simmer  for  five  minutes,  and  if  the  rice  has  not 
absorbed  all  the  milk,  drain  it  again.  Pile  it  around  the 
inner  edge  of  a  flat  dish  ;  smooth  it  neatly,  rounding  the 
top,  into  a  sort  of  fence ;  wash  over  carefully  with  the 
beaten  yolks  of  two  eggs,  and  set  it  in  the  oven  until  firm. 

Drain  more  than  half  the  juice  from  a  can  of  tomatoes  ; 
season  with  a  little  chopped  onion,  pepper,  salt,  and 
sugar.  Stew  twenty  minutes  ;  stir  in  a  tablespoonful  of 
butter,  and  two  tablespoonfuls  of  fine  bread-crumbs ;  stew 


FIRST   WEEK— SUNDAY.  227 

three  or  four  minutes  to  thicken  it  well,  and  pour  within 
the  hedge  of  rice. 

BELLE'S  DUMPLINGS. 

1  quart  prepared  flour. 

2%  tablepoonfuls  of  mixed  lard  and  butter. 

2  cups  of  milk,  or  enough  for  soft  dough. 

Roll  out  a  quarter  of  an  inch  thick,  cut  into  oblong 
pieces,  rounded  at  the  corners.  Put  a  great  spoonful  of 
damson,  cherry,  or  other  tart  preserve,  in  the  middle,  and 
roll  into  a  dumpling.  Bake  about  forty  minutes,  brush 
over  with  beaten  egg,  while  hot,  and  shut  up  in  the  oven 
three  minutes  to  glaze.  Eat  hot  with  brandy  sauce.  (For 
receipt  for  sauce  see  Wednesday,  zd  Week  in  January.} 


APRIL. 
Jtr0t  tDeek. 


Clear  Soup. 

Fricasseed  Chickens,  White.  Buttered  Parsnips. 

Savory  Potatoes.  Lettuce  Salad,  Plain, 

Pie-Plant  (April)  Fool. 
Coffee  and  Cake. 


CLEAR  SOUP. 

Take  the  grease  from  the  soup-jelly  you  will  find  in  the 
crock  into  which  the  stock  was  poured  yesterday.  Take 
it  up  by  the  ladleful,  leaving  the  meat  and  sediment  at  the 
bottom,  and  put  on  to  heat  in  a  squp-kettle.  When  it 
boils,  stir  in  the  beaten  white  of  an  egg  ;  take  off  the  scum 
as  fast  as  it  rises,  and  when  quite  clear  add  two  teaspoonfuls 
of  Coxe's  gelatine,  previously  soaked  in  cold  water.  Add, 
meanwhile,  a  little  boiling  water  to  the  sediment  and  meat 
dice  in  the  pot ;  strain  off  the  liquid  ;  pick  out  the  bits  of 
meat,  and  see  that  they  arc  clean.  Drop  into  the  soup  at 


228  APRIL. 

the  same  time  that  you  add  four  tablespoonfuls  of  colored 
water,  made  by  burning  a  tablespoonful  or  two  of  sugar  in  a 
tin  cup,  pouring  a  little  boiling  water  upon  it,  and  stirring 
until  you  get  a  clear  brown  liquor.  After  these  go  in, 
do  not  let  your  soup  really  boil,  but  simmer  a  few  minutes 
to  throw  up  and  remove  any  remaining  scum.  Pass  sliced 
lemon  with  the  soup. 

FRICASSEED  CHICKENS — WHITE. 

Clean,  wash,  and  joint  the  fowls.  Lay  in  cold  salt  and 
water  for  one  hour.  Put  them  into  a  pot,  with  half  a  pound 
of  salt  pork  cut  into  strips,  and  cold  water  enough  to  cover 
them.  Cover  closely,  and  heat  very  slowly  to  a  gentle 
boil.  The  excellence  of  the  fricassee  depends  mainly  upon 
care  in  this  respect.  If  the  fowls  are  full-grown  and  rea- 
sonably tender,  stew  more  than  one  hour  after  they  begin 
to  boil.  When  done  add  half  a  chopped  onion,  parsley 
and  pepper.  Cover  again  for  ten  minutes.  Stir  up  two 
tablespoonfuls  of  flour  in  cold  water,  then  into  a  cup  o/ 
hot  milk,  and  this,  in  turn,  into  two  beaten  eggs.  Then 
put  in  a  great  spoonful  of  butter,  and  pour  all  into  the 
saucepan ;  mix  well,  boil  fairly,  and,  having  arranged  the 
chickens  upon  a  hot  dish,  pour  the  gravy  over  them. 

BUTTERED  PARSNIPS. 

Boil  tender  and  scrape.  Slice  lengthwise.  Put  three 
tablespoonfuls  of  butter  into  a  saucepan  with  pepper,  salt 
and  a  little  chopped  parsley.  When  it  heats,  put  in  the 
parsnips,  and  shake  and  turn  until  the  mixture  boils.  Lay 
the  parsnips  in  order  upon  a  hot  dish,  and  pour  the  but- 
ter over  them. 

SAVORY  POTATOES. 

Pare  and  cut  into  squares  some  raw  potatoes.  Lay 
in  cold  water  half  an  hour,  put  into  a  saucepan,  cover  with 
boiling  water,  slightly  salted,  and  stew  half  an  hour,  not  sc 
fast  as  to  break  them.  Then  throw  off  the  water  and  add 
a  cupful  of  sauce  made  from  the  gravy  of  Friday's  chick- 
ens, thinned  with  a  little  hot  water,  and  strained  ;  seasoned 
to  taste,  and  again  thickened  with  a  tablespoonful  of  butter 
rolled  in  flour.  Simmer  all  for  ten  minutes,  and  turn  into 
a  deep  dish. 


FIRST  WEEK— MONDAY.  22$ 

LETTUCE  SALAD — PLAIN. 

Wash  the  lettuce  ;  pull  leaf  from  leaf,  and  pile  over  a 
lump  of  ice  in  a  salad-bowl.  Pass  the  oil  and  vinegar, 
salt,  pepper,  and  powdered  sugar  to  each  person,  with  the 
lettuce,  that  he  may  season  for  himself. 

PIE-PLANT  (APRIL)  FOOL. 

i  pint  of  stewed  pie  plant,  rubbed  through  a  colander. 

i  tablespoonful  of  butter. 

i  cup  of  sugar. 

Yolks  of  four  eggs. 

Meringue  of  the  whites. 

3  tablespoonfuls  of  sugar. 

Juice  of  half  a  lemon. 

Put  the  strained  pie-plant  into  a  saucepan ;  set  it  in 
boiling  water,  and,  when  hot,  beat  in  the  butter,  sugar,  and 
beaten  yolks.  Stir  two  minutes,  and  turn  out  to  cool. 
This  can  be  done  on  Saturday.  On  Sunday,  a  few  min- 
utes' whirl  of  your  egg-beater  will  give  you  the  meringue. 
Beat  in  the  powdered  sugar  with  a  few  more,  and  when 
you  have  poured  the  stewed  fruit  (or  vegetable)  into  a 
glass  bowl,  pile  the  meringue  (the  "  fool "  ?)  on  the  top. 

COFFEE  AND  CAKE 
Can  be  handed  with,  or  after  the  sweets. 


Jtr0t 


Milk  and  Bread  Soup. 

Larded  Mutton  Chops.  Mashed  Potatoes. 

Green  Peas.  Tomato  Catsup. 

Corn-meal  Hasty  Pudding. 

MILK  AND  BREAD  SOUP. 

Boil  down  the  liquor  in  which  Saturday's  calf  s  head  was 
cooked,  to  less  than  two  quarts.     Add  a  pint  of  milk  pre- 


230  APRIL. 

viously  heated,  and  mixed  with  three  beaten  eggs.  Thicken 
with  two  tablespoonfuls  of  butter  rolled  in  flour,  and  take 
•at  once  from  the  fire.  Salt  and  pepper,  if  needed.  Have 
ready  in  a  tureen  a  cupful  of  fine,  dry  crumbs.  Pour  on 
the  soup,  stir  up  for  a  moment,  cover  and  send  to  table 
with  a  plate  of  grated  cheese. 

LARDED  MUTTON  CHOPS. 

Trim  off  superfluous  fat  and  skin ;  beat  flat  with  the 
broad  side  of  a  hatchet,  and  lard  each  with  four  strips  of 
fat,  salt  pork,  drawn  quite  through,  so  as  to  project  on  both 
sides.  Put  into  a  saucepan,  sprinkle  with  minced  onion, 
pepper,  and  parsley,  and  barely  cover  with  weak  broth. 
The  gravy  from  yesterday's  chickens  will  do,  or  any  other 
you  may  chance  to  have.  Put  on  the  saucepan  lid,  set  it 
where  it  will  not  boil  under  an  hour,  and  think  no  more 
about  it  until  the  time  is  up.  Then  increase  the  heat  and 
simmer  half  an  hour,  or  until  tender.  Take  up  the  chops 
and  keep  hot.  Thicken  the  gravy  with  browned  flour ; 
add  the  juice  of  a  lemon,  a  great  spoonful  of  mushroom 
catsup,  a  glass  of  sherry,  and  boil  one  minute.  Put  back 
the  chops ;  cover,  and  heat  just  to  a  feeble  boil.  Lay 
the  chops  in  order  upon  a  dish  and  pour  the  gravy  over 
them. 

GREEN  PEAS. 

Open  a  can  of  peas ;  turn  out  into  a  bowl,  and  let 
alone  for  an  hour.  Then,  strain  off  the  liquor,  put  the 
peas  into  a  saucepan,  and  cover  with  salted,  boiling  water. 
Cook  twenty  minutes  ;  drain,  pepper,  stir  in  a  tablespoon- 
ful  of  butter,  and  dish. 

MASHED  POTATOES. 

Prepare  as  usual,  and  heap  in  a  covered  dish.  Wet  a 
pretty  butter-print  and  press  firmly  upon  the  top. 

CORN-MEAL  HASTY  PUDDING. 
i  heaping  cup  of  Indian  meal. 
%  cup  of  flour. 

1  quart  of  boiling  milk. 

2  cups  of  boiling  water. 

2  tablespoonfuls  of  butter. 


FIRST  WEEK— TUESDAY.  2$1 

i  tablespoonful  of  brown  sugar. 

i  teaspoonful  of  salt. 

£  teaspoonful  mixed  cinnamon  and  mace. 

Wet  up  meal  and  flour  with  the  water  and  stir  into  the 
boiling  milk.  Mem. — Cook  all  sorts  of  milk-puddings 
(boiled)  in  a  farina-kettle.  Boil  steadily  half  an  hour, 
stirring  very  often  from  the  bottom.  Put  in  salt,  sugar, 
butter,  and  spice,  and  cook  ten  minutes  more.  Pour  into 
a  bowl,  or  other  uncovered  dish.  Eat  hot  with  sugar  and 
butter. 


Jir0t 


Bean  and  Corn  Soup. 

Beefsteak  Pudding.  Stewed  Potatoes. 

Mashed  Turnips.  Cold  Slaw. 

Baked  Chocolate  Custards. 
Fancy  Cakes. 


BEAN  AND  CORN  SOUP. 

T  quart  of  dried  beans,  soaked  overnight  in  soft  water, 
i  Ib.  of  streaked  salt  pork,  cut  into  shreds, 
i  Ib.  of  lean  beef  also  cut  up. 
•2  stalks  of  celery,  minced, 
i  bunch  of  chopped  parsley. 

1  small  onion,  sliced. 
Pepper  and  salt. 

T  can  of  corn. 

2  tablespoonfuls  of  butter  rolled  in  two  of  flour. 
5  quarts  of  water. 

Put  on  the  beans,  pork,  beef,  and  all  the  vegetaljdes 
except  the  corn,  with  the  water,  and  boil  slowly  until  the 
beans  are  thoroughly  broken,  and  the  meat  in  rags. 
Meanwhile,  cook  the  corn  tender  in  just  enough  boiling 
water  to  cover  it.  When  done,  stir  in  half  the  butter  and 
flour,  salt  and  pepper,  and  cover  to  keep  hot  while  you 


232  APRIL. 

strain  the  soup,  rubbing  the  beans,  onion,  and  celery  to  a 
pulp  through  a  colander.  Set  aside  half  for  to-morrow. 
Return  the  rest  to  the  fire  ;  pepper  to  taste  ;  add  the 
corn  with  the  water  in  which  it  was  cooked.  Simmer 
fifteen  minutes ;  stir  in  the  rest  of  the  butter  and  flour ; 
boil  up  well,  and  serve. 

BEEFSTEAK  PUDDING. 
i  quart  of  prepared  flour. 
\  lb.  powdered  suet. 

1  cup  of  ice-water. 

2  Ibs.  good  steak  without  bone. 
Pepper  and  salt. 

i  tablespoonful  of  tomato  catsup. 

Rub  the  suet  into  the  flour,  salt  slightly,  and  make,  with 
the  water,  into  a  paste  just  soft  enough  to  roll  out.  Roll 
into  a  sheet  nearly  half  an  inch  thick.  Butter  well  a 
round  bottomed  pudding  mould  ;  line  with  the  paste,  and 
leave  in  a  cold  place  while  you  cut  the  steak  into  small 
squares,  seasoning  with  pepper,  salt,  and  catsup.  Fill  the 
paste-lined  mould  (or  bowl)  with  this.  Cut  a  piece  of 
paste  for  the  top.  Cover  with  this,  pinching  the  two 
sheets  of  paste  tightly  together  at  the  edges.  Let  an 
assistant  hold  up  the  bowl  while  you  cover  with  a  stout 
pudding-cloth  and  tie  tightly  under  the  bottom,  not  strain- 
ing the  cloth  so  strongly  -over  the  top  as  to  hinder  the 
paste  from  swelling.  (Flour  the  cloth  before  tying  it 
over  the  bowl.)  Plunge  into  a  gallon  of  boiling  water, 
and  keep  it  at  a  fast  boil  for  two  hours,  filling  up  from  the 
tea-kettle  when  the  water  sinks.  Turn  the  bowl  bottom 
upward  and  dip  in  cold  water  ;  untie  the  cloth,  invert  a 
hot  dish  upon  the  mould,  and  turn  over  carefully,  to  get 
the  pudding  out  without  breaking.  This  is  a  favorite 
English  dish. 
.  .  STEWED  POTATOES. 

Old  potatoes,  by  this  time,  need  a  little  management  to 
make  them  acceptable  at  a  season  when  appetites  crave 
fresh  vegetables.  This  is  a  good  way  to  cook  them. 
Pare  very  thin,  and  leave  in  cold  water  one  hour.  Put 
on  to  cook  in  cold  water,  bringing  it  soon  to  a  boil 


FIRST  WEEK— TUESDAY.  235 

When  a  fork  will  run  easily  into  the  largest,  strain  off'  the 
water,  throw  in  a  handful  of  salt,  and  dry,  for  a  minute; 
on  the  stove.  Then  take  out  the  potatoes  ;  crack  each 
one  by  pressing  with  a  wooden  spoon  ;  put  into  a  deep 
dish,  and  pour  over  them  a  cup  of  hot  milk  thickened  with 
two  tablespoonfuls  of  butter,  cut  up  in  flour  ;  cooked  for 
a  minute,  then  seasoned  with  pepper,  salt,  and  a  table- 
spoonful  very  finely-minced  parsley.  Cover  the  dish  ;  set 
in  boiling  water  ten  minutes,  and  serve. 

MASHED  TURNIPS. 

Boil  tender ;  press  all  the  water  out  in  a  colander,  as 
you  mash  them;  return  to  the  fire  with  a  good  lump  of 
butter,  pepper,  and  salt,  and  stir  until  smoking  hot. 

COLD  SLAW. 

Shred  the  heart  of  a  white  cabbage,  and  pour  over  It 
a  dressing  of  two  tablespoonfuls  of* oil,  four  of  vinegar,  one 
teaspoonful  each  of  salt  and  sugar,  and  half  as  much  pep- 
per and  mustard,  beaten  up  well  with  the  whipped  yolks 
of  two  eggs.  The  mixture  should  be  quite  thick.  Use 
an  egg-beater  in  mixing. 

BAKED  CHOCOLATE  CUSTARDS. 

i  quart  of  milk. 

6  eggs. 

i  cup  of  sugar. 

4  great  spoonfuls  grated  chocolate. 

Vanilla  flavoring. 

Scald  the  milk ;  wet  up  the  chocolate  and  stir  in. 
Boil  two  minutes.  Beat  the  yolks  into  the  sugar,  and 
pour  the  hot  mixture  slowly  upon  them,  stirring  con- 
stantly. Season  and  fill  small  cups,  which  should  be  set 
ready  in  a  dripping-pan  of  boiling  water.  See  that  there 
»is  no  danger  of  their  boiling  over  the  tops.  Cook  twenty 
minutes,  or  until  the  custards  are  firm.  While  they  cool 
whip  the  whites  to  a  stiff  meringue  with  a  little  powdered 
sugar.  When  the  custards  are  cold,  heap  this  upon  the 
tops. 


234  APRIL. 

FANCY  CAKES, 

Macaroons,  lad/s-fmgers,  or  jumbles,  should  go  around 
with  the  custards. 


fmt  tthek. 


"  Red  Pottage." 

Boiled  Cod  with  Caper  Sauce.  Scalloped  Chicken. 

Mashed  Potatoes,  Browned.         Split  Pea  Pancakes. 


Queen  of  Puddings. 

"RED  POTTAGE." 

To  the  bean-stock  set  by  on  yesterday  add  a  can  of  red 
tomatoes,  cut  small,  and  two  lumps  of  sugar,  and  simmer, 
set  in  boiling  water  for  fear  of  burning,  until  they  are  one 
mass  of  pulp.  Strain  through  a  colander,  add  seasoning, 
and  stir  in  a  generous  glass  of  claret  which  was  poured, 
two  hours  before,  upon  a  sliced,  deep-colored  beet,  warm 
from  the  boil.  Strain  the  juice  from  the  beet  by  squeez- 
ing in  a  cloth.  Put  a  double-handful  of  fried  bread  into 
a  tureen,  and  pour  the  soup  upon  it. 

This,  if  not  "  that  same  red  pottage  "  for  which  poor 
hungry  Esau — who  certainly  came  honestly,  by  hereditary 
right,  by  his  love  of  "good  eating" — bartered  his  birth- 
right, is  yet  very  pretty  and  savory. 

BOILED  COD  WITH  CAPER  SAUCE. 

Sew  the  fish  up  neatly  in  a  thin  cloth  and  cook  in  boil- 
ing water,  fifteen  minutes  to  the  pound.  Unwrap,  lay 
upon  a  hot  dish,  and  pour  over  it  the  following  sauce  : 

Put  a  cupful  of  boiling  water  into  a  saucepan,  and  stir 
in  two  tablespoonfuls  of  butter,  cut  up  in  a  heaping  tea- 
spoonful  of  flour.  Beat  in,  when  thick,  the  whipped  yolk 
of  an  egg,  the  juice  of  a  lemon,  and  twenty-four  capers, 
Stir  up  well,  cook  half  a  minute,  and  take  from  the  fire. 


FIRST  WEEK— WEDNESDAY.  235 

SCALLOPED   CHICKEN. 

Clean,  wash,  and  cut  an  old  fowl  to  pieces.  Put  into  a 
pot  with  four  quarts  of  cold  water  and  cook  very  slowly 
until  tender.  Take  it  out,  salt  and  pepper  the  broth,  and 
put  by  for  to-morrow's  soup,  reserving  one  cupful  for  your 
gravy. 

Let  the  chicken  cool,  and  cut — cleanly — into  pieces  an 
inch  long  by  one  fourth  that  width.  Put  the  gravy,  well- 
seasoned,  over  the  fire,  thicken  with  a  tablespoonful  of 
butter,  cut  up  and  rolled  in  flour ;  stir  in  the  chicken,  and 
just  before  it  boils,  take  from  the  fire,  and  beat  in  two 
whisked  eggs,  with  a  little  finely  minced  parsley.  Strew 
the  bottom  of  a  bake-dish  with  crumbs  ;  pour  in  the 
chicken  ;  cover  with  a  deeper  coating  of  bread:crumbs  ; 
stick  bits  of  butter  over  this,  and  bake,  covered,  until  bub- 
bling hot ;  then  brown  delicately. 

MASHED  POTATOES — BROWNED. 

Mash  soft  with  milk  and  butter,  season,  and  round  into 
a  heap  upon  a  greased  pie-dish.  Brown  in  a  quick  oven ; 
glaze  with  butter  ;  slip  carefully  to  a  hot  dish 

SPLIT  PEA  PANCAKES. 

Soak  a  pint  of  split  peas  all  night.  Put  on,  in  the 
morning,  in  cold  water  and  cook  soft.  Rub  through  a 
fine  colander.  While  hot,  stir  in  a  tablespoonful  of  but- 
ter, and  season  with  pepper  and  salt.  When  quite  cold, 
beat  in  two  eggs,  a  cupful  of  milk,  and  half  a  cupful  of 
flour  in  which  has  been  sifted — twice — a  quarter  teaspoon- 
ful  of  soda  and  twice  as  much  cream-of- tartar.  Beat  hard 
and  long,  and  fry  as  you  would  griddle-cakes. 

QUEEN  OF  PUDDINGS. 
*J-  cups  of  sugar. 
5  eggs. 
2  cups  of  dry  bread-crumbs. 

1  tablespoonful  of  butter. 

2  teaspoonfuls  vanilla,  or  other  extract — Colgate's,  if 
you  can  get  it. 

i  quart  of  fresh  milk. 

£  cup  sweet  fruit-jelly,  or  jam. 


APRIL. 

Cream  butter  and  sugar  and  whip  in  the  yolks.  Soak 
the  crumbs  in  the  milk  and  add  next — then  flavor.  Pour 
into  a  buttered  pudding-dish,  filling  it  two-thirds  of  the 
way  to  the  top,  and  bake  until  well  "  set  "  in  the  middle. 
Draw  to  the  oven  door,  spread  quickly  with  the  jelly,  and 
this  with  a  meringue  of  the  whites  and  half  a  cup  of  sugar. 
Shut  the  oven  and  bake  quickly  until  the  meringue  begins 
to  color.  Eat  cold  with  cream. 


Jirst  ftJeck.  SH)ur0iag. 

Chicken  Soup. 

Mayonnaise  of  Fish.  Veal  Chops  with  Tomato  Sauce. 

Potato  Strips.  Macaroni  and  Eggs 


Jelly  Cake  Fritters. 

CHICKEN  SOUP. 

Take  the  fat  from  the  top  of  the  liquor  in  which  your 
chicken  was  boiled  yesterday,  and  put  on  the  soup  to 
heat.  Meanwhile,  boil  half  a  cupful  of  rice  tender  in  a 
pint  of  salted  milk,  and  when  the  rice  is  soft,  stir  in  a 
tablespoonftil  of  butter  worked  up  in  flour  to  prevent  oil- 
ing. When  the  soup  boils  up  clear,  skim  and  add  the 
rice  and  milk,  with  two  tablespoonfuls  of  minced  parsley. 
Pepper  and  salt  to  taste  ;  simmer  ten  minutes.  Chop  up 
three  hard-boiled  eggs  fine  ;  put  into  the  tureen  and  pour 
the  soup  upon  them. 

MAYONNAISE  OF  FISH. 

Yolks  of  3  boiled  eggs. 
2  tablespoonfuls  of  best  oil. 
2  teaspoonfuls  of  sugar. 
6  ta.blespoonfuls  of  vinegar. 

i  teaspoonful  of  salt,  and  half  as  much  each  of  pepper 
and  made  mustard. 


FIRST  WEEK— THURSDAY.  237 

White  of  i  raw  egg. 

2  cupfuls  of  cold  boiled  fish  (yesterday's  cod). 

2  heads  of  lettuce. 

Rub  the  yolks  smooth  with  the  oil,  add  sugar,  salt,  pep- 
per, and  mustard,  and,  when  all  are  mixed,  the  vinegar, 
a  little  at  a  time.  Set  by,  covered,  while  you  cut — not 
chop — the  fish  into  strips  an  inch  long,  and  shred  the  let- 
tuce. Mix  these  in  a  bowl.  Whip  the  frothed  white  of 
egg  into  the  dressing,  and  pour  upon  the  salad.  Stir  up 
with  a  silver  fork  and  put  into  a  glass  dish.  Garnish  with 
rings  of  the  whites  of  boiled  eggs. 

VEAL  CHOPS  WITH  TOMATO  SAUCE. 
Trim  and  flatten  the  chops.  Dip  in  raw  egg,  then  in 
cracker  dust,  and  fry,  rather  slowly,  in  lard  or  dripping. 
Open  a  can  of  tomatoes,  and  drain  off  the  liquor.  Salt 
the  rest  of  the  tomatoes  and  reserve  for  Friday's  soup. 
Put  the  liquor  into  a  saucepan  with  a  sliced  onion,  and 
stew  ten  minutes.  Strain  out  the  onion,  return  the  juice 
to  the  fire ;  thicken  with  a  great  spoonful  of  butter, 
worked  up  in  a  teaspoonful  of  corn-starch ;  pepper  and 
salt.  Boil  up  sharply,  and  when  you  have  laid  the  chops 
upon  a  dish,  pour  the  sauce  over  them. 

MACARONI  WITH  EGGS. 

Break  half  a  pound  of  macaroni  into  short  bits  ;  cook 
tender  in  boiling,  salted  water.  Drain  well ;  put  into  a 
deep  dish  and  pour  over  it  a  cupful  of  drawn  butter  in 
which  have  been  stirred  two  beaten  eggs,  and  two  table- 
spoonfuls  of  grated  cheese,  with  salt  and  pepper.  Loosen 
the  macaroni  to  allow  the  sauce  to  penetrate  the  mass. 
Pass  more  grated  cheese  with  it. 

POTATO  STRIPS. 

Pare,  cut  in  long,  even  strips  ;  lay  in  cold  water  for 
one  hour ;  dry  by  spreading  them  upon  a  towel  and  press 
ing  another  upon  them.  Fry  to  a  light  brown  in  salted  lard. 
Shake  off  the  fat  in  a  hot  colander.  Line  a  deep  dish 
with  a  napkin  and  put  in  the  strips.  They  should  not 
be  crowded  in  frying,  but  each  should  be  distinct  and  fref 
from  the  rest. 


238  APRIL. 

JELLY-CAKE  FRITTERS. 

Cut  stale  sponge  or  very  plain  cup  cake  into  rounds 
with  a  cake-cutter.  Fry  to  a  nice  brown  in  sweet  lard. 
Dip  eac'h  round  in  boiling  milk,  to  soften  it  and  get  rid 
of  the  grease.  Lay  upon  a  hot  dish  and  spread  with 
sweet  jelly  or  jam.  Pile  neatly  one  upon  another.  Send 
around  hot,  sweetened  cream  to  pour  over  them. 


fvcsl  ID  felt. 

Graham  Soup. 

Sjcalloped  Oysters.  Stewed  Sweetbreads,  Brown. 

Moulded  Potato.  Lettuce. 

Quaking  Custard. 


GRAHAM  SOUP. 
2  onions. 
2  carrots. 
4  turnips, 
•j  cabbage. 

A  little  celery-seed  tied  in  a  thin  muslin  bag. 
The  tomatoes  set  by  yesterday. 
£  cup  raw  rice. 

•J  cup  of  cream  (with  a  pinch  of  soda  added  to  prevent 
curdling). 

2  lumps  of  white  sugar. 
Pepper,  salt,  and  parsley. 

3  tablespoonfuls  of  butter  cut  up  in  flour. 
3  quarts  of  cold  water. 

Chop  the  cabbage  and  slice  the  onions  ;  pare  and 
grate  the  other  vegetables,  and  put  over  the  fire  with  the 
rice,  the  bag  of  celery-seed,  and  the  water.  Stew  one 
hour  ;  add  the  tomatoes  and  stew  twenty  minutes  more. 
Rub  all  to  a  pulp  through  a  colander  ;  return  to  the 
soup-pot,  season,  and  when  it  boils,  stir  in  the  butter. 
Heat  the  cream  to  scalding  in  a  separate  vessel,  and  poui 


FIRST   WEEK-FRIDAY.  239 

into  the   tureen.     Stir  the   soup  into  it  by  degrees,  and 
serve.     Pass  Boston  crackers — split  and  buttered — with  it. 

SCALLOPED  OYSTERS. 

Butter  a  pudding-dish,  and  strew  the  bottom  with 
rolled  cracker.  Wet  this  with  oyster-liquor  and  milk, 
slightly  warmed.  Then  lay  on  oysters,  set  closely  to- 
gether. Sprinkle  with  pepper,  salt,  and  bits  of  butter, 
with  a  few  drops  of  lemon-juice.  Another  stratum  of 
moistened  crumbs,  and  so  on,  until  the  dish  is  full.  Let 
the  top  layer  be  of  crumbs,  with  bulter  dots  here  and 
there.  Bake,  covered,  half  an  hour,  then  brown  quickly. 

STEWED  SWEETBREADS — BROWN. 

4  sweetbreads. 

i  cup  of  gravy  (yesterday's  broth  will  do). 

i  onion. 

•j-  cup  butter. 

\  pint  of  mushrooms. 

Pepper  and  salt. 

Boil  the  sweetbreads  quickly — ten  minutes  are  enough 
— blanch  by  throwing  them  into  cold  water,  then  leaving 
them  to  cool.  Slice  them  lengthwise.  Slice,  also,  the 
onion  and  mushrooms,  and  fry  brown  in  half  the  butter* 
Strain  them  out,  return  the  fat  to  the  pan,  with  the  rest 
of  the  butter.  Heat,  and  fry  the  sweetbreads.  When 
the  latter  are  done,  put  all  into  a  tin  pail,  with  a  tight 
top ;  add  the  gravy  ;  set,  covered,  in  boiling  water,  and 
stew  gently,  at  the  side  of  the  range,-  half 'an  hour. 
Arrange  the  sweetbreads  upon  a  hot  dish  ;  thicken  the 
gravy  with  browned  flour,  and  pour  over  them.  Garnish 
with  triangles  of  fried  bread. 

MOULDED  POTATO. 

Mash  soft  with  butter  and  hot  milk,  in  which  has  been 
stirred  a  beaten  egg.  Salt  and  put  into  a  buttered  cake 
or  pudding  mould.  Set  in  a  pan  of  hot  water,  put  on  the 
lid  of  the  mould,  and  keep  the  water  at  a  hard  boil  half  an 
hour.  Dip  the  mould  in  cold  water,  and  turn  out  the 
potatoes  upon  a  flat  dish. 


240  APRIL. 

LETTUCE. 
Treat  as  directed  upon  last  Sunday. 

QUAKING  CUSTARD. 

3  cups  of  milk. 

Yolks  of  4  eggs,  reserving  the  whites  for  the  meringue. 

\  package  Cooper's  gelatine. 

6  tablespoonfuls  of  sugar. 

Vanilla  flavoring. 

Juice  of  i  lemon  for  meringue. 

Soak  the  gelatine  two  hours  in  a  cup  of  the  cold  milk. 
Then  add  to  the  rest  of  the  milk,  which  must  be  boiling  hot, 
and  stir  until  dissolved.  Let  it  stand  a  few  minutes,  and 
strain  through  muslin  over  the  beaten  yolks  and  sugar. 
Put  over  the  fire  and  stir  five  minutes,  or  until  you  can 
feel  it  thickening.  Stir  up  well  when  nearly  cold,  flavor, 
and  let  it  alone  until  it  congeals  around  the  edges  of  the 
bowl  into  which  you  have  poured  it ;  then  stir  again,  and 
put  into  a  wet  mould.  Set  upon  ice,  or  in  cold  water 
until  firm.  Turn  it,  when  you  are  ready  for  it,  into  a 
glass  bowl.  Have  ready  a  meringue  made  by  whipping 
the  whites  stiff  with  three  tablespoonfuls  of  powdered 
sugar,  and  the  lemon-juice.  Heap  irregularly  about  the 
base. 


Saturbajj. 


Vermicelli  Soup. 

Glazed  Ham.  Spinach  a  la  Parisienne. 

Chow-chow.  Baked  Potatoes. 

Rhubarb  Tart. 

VERMICELLI  SOUP. 

4  Ibs.  knuckle  of  veal. 

2  Ibs.  of  coarse,  lean  beef. 

2  slices  of  corned  ham,  or  some  bones  of  salt  pork. 


FIRST   WEEK— SATURDAY.  241 

2  onions. 

Thyme  and  parsley. 

£  Ib.  vermicelli. 

Pepper  and  salt. 

6  quarts  of  water. 

Crack  the  bones  into  splinters ;  cut  the  meat  into 
strips ;  slice  the  onions  and  chop  the  herbs.  Put  on  in 
six  quarts  of  water,  and  cook  slowly  five  hours.  Strain, 
pressing  meat,  etc.,  hard  in  the  colander.  There  should 
be  about  four  quarts  of  soup.  Set  aside  half,  when  you 
have  salted  it,  for  Sunday.  Return  the  rest  to  the  clean 
kettle,  season  and  skim.  The  vermicelli  should  have 
been  broken  small,  and  boiled  in  a  little  hot,  salted  water, 
three  minutes.  Strain,  without  squeezing ;  butter  and 
pepper  ;  stir  into  the  soup  ;  simmer  very  gently  five  min- 
utes, and  pour  out. 

GLAZED  HAM. 

Wash  a  fine  corned — not  smoked — ham  ;  soak  all  night 
in  cold  water,  and  boil  about  eighteen  minutes  to  the  pound. 
There  should  be  plenty  of  water  in  the  pot.  cold  at  first, 
and  brought  gradually  to  a  boil.  Skim  well  from  time  to 
time.  Let  it  get  cold  in  the  water  in  which  it  was  boiled, 
if  you  can  spare  the  time.  We  always  boil  a  ham  the  day 
before  it  is  to  be  eaten.  Take  it  out  ;  remove  the  skin 
carefully,  and  put  the  latter  back  into  the  cold  liquor 
when  you  have  skimmed  all  the  fat — which"  makes  excel- 
lent dripping — from  the  surface  of  the  liquid.  Press  soft 
paper  on  the  top  of  the  ham,  to  take  off  the  clinging  drops 
of  grease.  Brush  all  over  with  beaten  egg.  Work  a  cup 
of  rolled  cracker  into  a  paste  with  warm  milk,  butter,  pep- 
per, salt,  and  a  beaten  egg.  Coat  the  ham  thickly  with 
this,  and  set  to  brown  in  a  moderate  oven.  Twist  frilled 
paper  around  the  knuckle,  and  garnish  with  cresses. 

SPINACH  A  LA  PARISIENNE. 

Pick  off  the  leaves  from  the  stalks  ;  put  on  in  boiling 
water,  a  little  salt,  and  cook  twenty  minutes.  Drain  hard 
and  dry,  chop  fine,  return  to  the  fire  with  a  good  piece  of 
butter,  a  teaspoonful  of  sugar,  a  little  nutmeg,  pepper  and 
salt,  and  stir  two  minutes.  Then,  beat  in  two  or  three 
ii 


242  APRIL. 

tablespoonfuls  of  cream,  or  rich  milk,  and  whip  as  you 
would  a  custard.  It  should  be  smooth  to  taite  and  sight, 
Boil  up — barely — and  dish. 

CHOW-CHOW 
"  Goes  well,"  as  the  French  say,  with  ham. 

BAKED  POTATOES. 

Parboil,  peel,  and  lay  in  a  dripping-pan,  with  a  bit  of 
butter  upon  each.  As  they  brown,  put  on  each  a  tea- 
spoonful  of  warm  milk  mixed  with  butter,  salt,  and  pepper. 
They  should  be  of  a  light  brown.  Butter  again  just  before 
you  dish  them. 

RHUBARB  TART. 

Scrape  the  stalks,  cut  into  small  bits,  and  stew  in  a  very 
little  water.  When  tender,  take  from  the  fire  and  sweeten. 
Have  ready  some  open  shells  of  pastry,  freshly  baked. 
Fill  with  the  fruit,  and  sift  sugar  on  top.  Eat  warm  or 
cold — never  hot.  Make  more  paste  than  you  need,  and 
keep — raw — in  a  cold  place. 


Srconb  ttUck.  Stmiran. 

Pea  and  Rice  Soup. 

Fillet  of  Veal  with  Ham.  Potato  Balls. 

Stuffed  Cabbage.  French  Beans. 

•**  **     ***  ______ 

Charlotte  Cachee. 
Bird's  Nest  in  Jelly. 

PEA  AND  RICE  SOUP. 

Open  a  can  of  green  peas,  and  turn  them  into  a  bowl 
for  an  hour.  Boil  half  a  cup  of  rice  soft  in  a  cup  of  milk. 
Skim  the  stock  made  yesterday,  and  heat  to  a  boil  before 
adding  the  peas  (drained)  and  the  rice,  which  should  have 
absorbed  all  the  milk.  Stew  slowly  half  an  hour  ;  add 
what  seasoning  you  like,  and  stir  in  a  tablespoonful  of 
butter  cut  up  in  flour.  Simmer  five  minutes  and  pour  out 


SECOND    WEEK— SUNDAY.  243 

FILLET  OF  VEAL  WITH  HAM. 

Have  the  fillet  rolled  and  skewered  by  your  butcher. 
Stuff  a  good  force-meat  of  crumbs  and  minced  fat  ham  be- 
tween the  folds  of  meat,  and  lay  sliced  ham  over  the  top 
and  sides,  binding  it  in  place  with  packthread.  Put  into 
a  dripping-pan  with  a  cup  of  boiling  water,  and  roast 
twelve  minutes  for  each  pound.  Baste  very  often.  Half 
an  hour  before  you  take  it  up,  remove  the  ham,  and  lay 
on  one  side  of  the  pan  ;  dredge  the  meat  with  flour  and 
baste  abundantly  and  frequently  until  well  browned.  Dish 
with  the  ham  cut  into  strips  and  laid  next  the  edge  of  the 
dish — the  potato  balls  close  to  the  meat.  Send  around 
sweet  pickles  with  it.  Strain  the  gravy,  thicken  with 
browned 'flour,  add  pepper  and  a  tablespoonful  of  tomato 
catsup ;  boil  up  and  pour  into  a  boat. 

POTATO  BALLS. 

To  one  cup  of  mashed  potato  add  a  beaten  egg,  pep- 
per, and  salt,  and  work  smooth.  Make  into  balls ;  roll 
them  in  flour.  When  the  veal  is  half  done,  skim  off  the 
fat  from  the  gravy,  lay  the  balls  in  the  ^an,  basting,  now 
and  then,  and  turning  until  they  are  browned  all  over. 
Drain  well,  and  lay  about  the  dished  veal. 

STUFFED   CABBAGE. 

Boil  a  large,  firm  cabbage,  whole,  on  Saturday,  tying 
coarse  net  over  it  to  keep  it  in  shape,  Do  not  remove  the 
net  until  next  day.  Then,  bind  a  broad  strip  of  muslin 
about  it  that  it  may  not  crack  in  the  stuffing.  Extract 
the  stalk  with  a  thin,  sharp  knife.  Without  making  a  wide 
external  aperture,  "  dig  out  "  the  heart,  until  you  have 
room  for  nearly  a  cupful  of  force-meat.  Chop  the  bits  you 
have  taken  out,  mix  with  cooked  sausage-meat,  a  very  little 
onion,  pepper,  salt^,  a  pinch  cf  thyme  and  bread-crumbs. 
Stuff  the  cabbage  with  this,  remove  the  band,  tie  up  firmly 
again  in  a  net  bag,  and  put  it  into  a  pot,  covering  with  the 
liquor  in  which  your  ham  was  boiled  yesterday,  having 
first  again  skimmed  the  latter.  Stew  gently  one  hour. 
Take  out  the  cabbage,  unbind,  with  care,  and  pour  a  cup 
of  drawn  butter  over  it.  Strain  the  useful  "  pot  liquor," 
and  put  away  heedfully. 


244  APRIL. 

FRENCH  BEANS. 

Cut  into  short  lengths,  when  you  have  poured  off  the 
can  liquor ;  cook  half  an  hour  in  boiling  water,  salted. 
Drain  well,  stir  up  with  a  tablespoonful  of  butter,  with 
pepper  and  salt  to  taste. 

CHARLOTTE  CACH£E. 
i  thick  loaf  of  sponge  or  plain  cup  cake. 
2  kinds  of  fruit-jelly,  tart  and  sweet. 
Whites  of  5  eggs. 
i  heaping  cup  of  powdered  sugar. 
Juice  of  i  lemon. 

Cut  the  cake  into  horizontal  slices  of  uniform  width. 
Spread  each  with  jelly — first,  the  tart,  then  the  sweet,  and 
fit  into  their 'former  places.  Ice  thickly  with  a  frosting 
made  of  the  whites,  sugar,  and  lemon -juice.  Set  in  a 
sunny  window,  or  slow  oven,  to  harden.  The  former  is 
the  better  plan. 

BIRD'S  NEST  IN  JELLY. 
i  quart  of  wine  jelly — not  too  thin. 
3  cups  of  white  blanc-mange. 
9  empty  egg-shells. 

Rind  of  2  oranges  cut  into  strips  and  stewed  in  water, 
until  tender,  then  in  syrup  until  clear,  or,  if  you  have 
it,  use  preserved  orange-peel. 

Empty  the  eggs  carefully  through  a  hole  in  the  small 
end  ;  wash  them  out  with  cold  water,  and  while  wet  inside 
set  firmly  in  a  pan  of  bran  or  meal,  to  keep  them  steadily 
upright.  Fill  them  with  blanc  mange.  Next  morning,  fill 
a  glass  dish  two-thirds  full  with  clear  jelly,  reserving  a 
large  cupful.  So  soon  as  the  jelly  is  firm  enough  to  bear 
their  weight,  break  the  shells,  with  care,  from  the  blanc- 
mange eggs,  and  pile  them  upon  the  jelly.  Lay  the 
"stiaw" — i.  e.y  the  orange-peel — over  and  about  them; 
pour  the  rest  of  the  half  congealed  jelly  over  all,  and  set 
in  a  very  cold  place. 

A  beautiful  variation  of  this  dessert  can  be  made  for  Eas- 
ter Sunday,  by  coloring  part  of  the  blanc-mange  brown  with 
chocolate,  part  pink  with  currant  jelly  or  cranberry  juice, 
part  yellow  with  yolk  of  egg,  and  leaving  the  rest  white. 


SECOND    WEEK—  MONDAY.  24$ 


0econb  illcek. 


Ham  and  Egg  Soup. 

Veal  Pates.  Creamed  Parsnips. 

Salad  of  Lettuce  and  Veal.  Mashed  Potatoes. 

Corn-Starch  Hasty  Pudding. 

HAM  AND  EGG  SOUP. 

Skim  once  more  and  reheat  the  liquor  in  which  your 
ham  was  cooked,  and,  when  boiling,  take  off  the.  scum  ; 
stir  in  two  tablespoonfuls  of  corn-starch,  wet  in  a  half  cup 
of  milk.  Take  out  a  pint  of  the  soup,  and  pour  slowly, 
stirring  well,  upon  four  beaten  eggs.  Return  to  the  soup, 
with  a  handful  of  very  finely  minced  parsley.  Stir  one 
minute,  without  letting  it  boil,  and  pour  upon  half  a  dozen 
split  Boston  crackers,  lining  the  tureen. 

VEAL  PATE'S. 

Chop  up  the  meat  left  from  Sunday's  fillet  —  reserving 
some  for  salad  —  also  the  crisped  ham.  Season  well, 
warm  up  the  gravy,  when  you  have  removed  the  fat  ;  mix 
a  little  oyster  liquor  with  it,  and  stir  in  the  mince.  Heat 
almost  to  boiling,  and  set  by,  covered,  where  it  will  keep 
warm.  Line  /#/e-pans  with  the  paste  reserved  for  this 
purpose  from  Saturday.  If  kept  in  the  refrigerator  or 
cool  cellar,  it  will  be  perfectly  good.  Bake  these 
"  shells,"  buttering  the  tins  well  ;  slip  out  while  hot  ;  ar- 
range on  a  warm  dish  ;  fill  with  the  mince,  'sprinkling  the 
top  of  each  with  fine,  dry  crumbs  ;  set  upon  the  upper 
grating  of  your  oven  for  a  minute  or  so,  and  send  to 
table. 

CREAMED  PARSNIPS. 

Boil,  scrape,  and  slice  lengthwise.  Have  ready  in  a 
saucepan  a  great  spoonful  of  butter,  with  pepper  and  salt. 
Put  in  the  parsnips,  shake  and  turn  until  very  hot  ;  lay 
the  parsnips  upon  a  disli  ;  add  to  the  sauce  three  table- 
spoonfuls  of  cream,  or  four  of  milk,  in  which  has  been 
rubbed  a  teaspoonful  of  rlour.  Boil  up  briskly,  and  pom 
over  the  sliced  vegetable. 


246  APRIL. 

SALAD  OF  LETTUCE  AND  VEAL. 

Cut  half  a  pound  of  your  cold  veal  into  inch-long 
strips,  and  strew  with  salt  and  pepper.  Shred  a  head  of 
lettuce,  and  chop  two  boiled  eggs — not  too  finely.  Mix 
these  together  in  a  bowl.  Prepare  a  dressing  thus  :  Beat 
the  yolks  of  two  eggs  (add  the  whites  to  the  soup)  ;  salt 
lightly,  and  beat  in,  a  few  drops  at  a  time,  four  table- 
spoonfuls  of  oil ;  then,  as  gradually,  three  teaspoonfuls  of 
best  vinegar,  and  half  a  teaspoonful  of  celery  essence — • 
Colgate's,  if  you  can  get  it.  The  mixture  should  be  thick 
as  cream.  Pour  over  the  meat  and  lettuce,  toss  up  with 
a  silver  -fork,  and  transfer  to  a  glass  dish. 

MASHED  POTATOES. 
Prepare  as  often  before  directed. 

CORN-STARCH  HASTY  PUDDING. 

i  quart  of  fresh  milk. 

3  full  tablespoonfuls  of  corn-starch. 

i  tablespoonful  of  butter. 

i  teaspoonful  of  salt. 

Scald  the  milk,  and  stir  in  the  corn-starch,  previously 
wet  in  cold  water  to  .a  white  liquid.  Boil  steadily,  stir- 
ring constantly,  ten  minutes.  Salt  and  butter.  Let  the 
pudding  stand  three  minutes  in  hot  water,  after  you  take 
it  from  the  fire,  and  turn  out  into  a  deep,  open  dish. 
Cook,  of  course,  in  a  farina-kettle. 


llkck. 

Melange   Soup. 

Ragout  of  Mutton.  Canned  Corn  Pudding. 

Baked  Tomatoes.         Damson,  or  Plum  Pickles. 

Peach  Batter  Pudding. 

MELANGE   SOUP. 
i  cup  of  rice  (scant). 
3  Ibs.  of  coarse,  lean  beef. 


SECOND    WEEK- TUESDAY.  2tf 

Some  mutton  bones. 

2  carrots. 

2  turnips. 

i  onion. 

Essence  of  celery,  two  teaspoonfuls. 

Pepper  and  salt. 

4  quarts  of  cold  water. 

i  cup  of  tomato -juice. 

Cut  the  meat  into  dice,  and  put  on  in  the  water.  Boil 
gently  two  hours,  when  add  the  rice,  tomato-juice,  and  the 
vegetables  cut  into  small  squares,  and  already  cooked  five 
minutes  in  hot  water,  to  take  off  the  rank  taste.  Stew  half 
an  hour,  or  until  the  vegetables  and  rice  are  tender,  but  not 
a  pulp ;  season  ;  boil  up  once  and  pour  out — meat,  vege- 
tables, and  all — into  the  tureen. 

RAGOUT  OF  MUTTON. 

3  Ibs.  of  mutton — lean  and  boneless — cut  into  strips 
four  inches  long  by  one  inch  wide. 

i  cup  of  gravy,  made  of  bones,  etc. 

A  tablespoonful  of  walnut  catsup. 

Browned  flour. 

Salt  and  pepper. 

i  slice  of  lemon. 

Parsley. 

A  slice  of  ham  or  fat  pork,  cut  small. 

Dripping. 

Fry  the  mutton  to  a  nice  brown,  quickly,  in  the  drip- 
ping. Lay  in  a  saucepan,  the  chopped  ham  upon  it,  and 
cover  with  the  gravy,  highly  seasoned.  Stew  slowly  until 
very  tender  j  take  up,  and  keep  hot,  while  you  add  the 
lemon  to  the  gravy,  with  the  catsup.  Boil  five  minutes  ; 
strain,  and  return  the  gravy  to  the  saucepan.  Thicken, 
and  put  in  the  parsley  minced  fine.  Boil  up,  and  pour 
over  thi;  meat  in  a  flat  dish.  Put  sippets  of  fried  bread 
around  the  edge  of  the  dish. 

CANNED  CORN  PUDDING. 

1  can  of  corn,  drained. 

3  eggs. 

2  tablespoonfuls  of  melted  butter. 


248  APRIL. 

1  tablespoonful  of  sugar. 
A  little  salt. 

2  cupfuls  of  milk. 

i  tablespoonful  of  corn-starch,  wet  up  in  the  milk, 
Beat  eggs,  sugar,  and  butter  together ;  then  add  the 
corn.  Salt  the  milk,  and  dissolve  the  corn-starch  well  in 
it,  and  pour,  by  degrees,  upon  the  rest,  mixing  well. 
Bake  in  a  greased  bake-dish  three-quarters  of  an  hour. 
Keep  covered  until  nearly  done  ;  then,  brown. 

BAKED  TOMATOES. 

Drain  off  the  liquor  from  a  can  of  tomatoes,  and  put  it 
into  your'  soup.  Pare  the  crust  from  some  slices  of 
bread,  cut  them  to  fit  the  bottom  of  a  greased  pie-dish, 
and  fry  to  a  light  brown  in  dripping.  Dip  each  in  boil- 
ing, salted  milk,  fit  to  their  places  in  the  dish,  pour  the 
tomatoes  upon  them,  season  with  pepper,  salt,  butter,  and 
a  little  sugar.  Strew  thickly  with  crumbs,  and  bake,  cov- 
ered, twenty  minutes ;  then,  brown. 

PEACH  BATTER  PUDDING. 

1  quart  of  milk. 

2  cups  of  prepared  flour,  or  enough  for  soft  batter. 
4  beaten  eggs. 

i  tablespoonful  of  butter,  slightly  warmed. 

i  saltspoonful  of  salt.  ^ 

i  can  of  peaches,  drained. 

Lay  the  drained  peaches  in  a  buttered  bake-dish.  Salt 
the  flour,  and  sift  into  a  pan.  Beat  eggs  and  butter  to- 
gether, stir  in  the  milk,  and  pour,  by  degrees,  into  a  hole 
in  the  middle  of  the  flour,  until  you  have  a  smooth  batter. 
Pour  upon  the  peaches,  and  bake  in  a  brisk  oven.  Add 
a  glass  of  brandy  to  the  peach  syrup ;  sweeten  to  taste  ; 
stir  in  two  tablespoonfuls  of  butter,  and  set  in  boiling 
water  until  the  butter  is  melted.  Serve  the  pudding  in 
the  bake-dish  and  eat  with  this  sauce. 


SECOND    WEEK— WEDNESDAY.  249 

Seomtr 


Eel  Soup. 

Boiled   Chicken.  Potatoes  a  la  Creme. 

Egg  Sauce.  Rice  Croquettes. 

Steamed  Corn-Meal  Pudding. 


EEL  SOUP. 
4  Ibs.  of  eels. 
i  onion. 

12  whole  peppers. 
3  tablespoonfuls  of  butter. 
Tablespoonful  of  chopped  parsley. 

1  cup  of  milk. 

2  tablespoonfuls  of  flour,  rubbed  into  the  buttei. 
2  quarts  of  water. 

2  slices  of  toast  cut  into  strips. 

Dripping. 

Clean  the  eels  with  care,  removing  all  the  fat ;  cut 
them  into  short  pieces,  and  fry  for  five  minutes  in  dripping. 
Drain,  put  into  a  saucepan  with  the  water,  onion,  and 
pepper,  and  stew  slowly  one  hour,  or  until  they  are  ten- 
der, without  breaking.  Strain  through  a  colander ;  pick 
out  the  eels  and  cover  in  a  tureen,  the  bottom  of  which 
is  lined  with  strips  of  buttered  toast.  Strain  the  soup, 
through  a  soup-sieve,  back  into  the  saucepan  ;  heat,  and 
stir  in  butter,  flour,  and  parsley.  Boil  up.,  add  the  milk, 
already  heated,  and  pour  over  the  eels  and  toast. 

BOILED  CHICKEN. 

Clean  and  stuff  as  for  roasting.  Bind  legs  and  wings  to 
the  sides  ;  tie  in  a  net,  and  put  on  in  boiling  water — if 
tender.  If  doubtful,  use  cold  water,  and  cook  very  slowly. 
When  the  fork-test  shows  that  it  is  done,  unwrap  and 
lay  on  a  dish.  Salt,  pepper,  and  butter  well,  and  cover 
while  preparing  the  sauce.  Take  out  a  cup  of  the  liquor, 
cool,  and  skim,  put  on  in  a  saucepan ;  put  in  a  table- 
spoonful  of  butter,  rolled  in  flour,  and  stir  to  a  boil.  Take 
n* 


250  APRIL. 

off,  and  pour  gradually  over  two  beaten  eggs.  Return  to 
the  fire,  with  minced  parsley,  almost  boil,  and  pour  over 
the  fowl. 

Salt  the  liquor  and  set  aside  for  soup. 

POTATOES  A  LA  CREME. 

Mash  thin,  whip  up  with  a  fork,  at  first,  with  butter, 
salt,  and  milk ;  at  last,  with  the  frothed  white  of  an  egg. 
Heap  roughly  upon  a  dish,  set  upon  the  upper  grating  of 
the  oven  until  they  begin  to  color,  and  serve. 

RICE  CROQUETTES. 

2  cups  cold  boiled  rice. 

2  tablespoonfuls  melted  butter. 

2  beaten  eggs. 

i  tablespoonful  of  flour. 

1  raw  egg,  and  some  cracker  dust. 

2  tablespoonfuls  of  powdered  sugar. 

A  pinch  of  grated  lemon  peel,  and  the  same  of  nutmeg. 

Lard  for  frying. 

Work  the  butter  into  the  rice,  then  the  seasoning, 
lastly,  the  beaten  eggs.  Make  into  long  balls,  roll  in 
egg,  then  in  powdered  cracker,  and  fry,  a  few  at  a  time, 
in  hot  lard. 

STEAMED  CORN-MEAL  PUDDING. 
2  cups  Indian  meal. 

1  cup  of  flour. 

2  tablespoonfuls  of  white  sugar. 

2j  cups  of  "  loppered  "  milk,  or  buttermilk. 

i  teaspoonful  of  soda,  sifted  twice  through  the  flour. 

i  teaspoonful  of  salt. 

i  heaping  tablespoonful  of  butter,  melted. 

Put  meal,  flour,  salt,  sugar,  and  soda  in  a  bowl ;  mix 
thoroughly  ;  make  a  hole  in  the  middle  and  work  in  the 
milk  and  butter.  Beat  hard  and  long  when  all  are  in ; 
put  into  a  buttered  mould  with  a  tight  top,  and  steam  one 
hour  and  a  half.  If  you  have  no  regular  steamer,  fit  the 
mould  in  the  top  of  a  pot  of  boiling  water,  taking  care  it 
does  not  hang  into  the  water.  Lay  a  thick  wet  towel, 


SECOND    WEEK— THURSDAY. 

folded,  over  the  top  of  the  mould  to  keep  in  all  the  heat. 
Or,  you  may  simply  boil  it.  Eat  hot,  with  butter  and 
sugar. 


Seconb 


Cream  Almond  Soup. 

Beefsteak.  Chopped  Potatoes. 

Chicken  Salad.  Moulded  Spinach. 

Soft  Gingerbread  and  Chocolate. 


CREAM  ALMOND. SOUP. 

Broth  in  which  yesterday's  chickens  were  boiled. 
•£-  Ib.  of  almonds. 

1  cup  rich  milk — half  cream,  if  you  can  get  it. 

2  tablespoonfuls  of  butter,  rubbed  up  with  two  of  flour. 
Pepper  and  salt. 

3  boiled  eggs. 

2  blades  of  mace. 

Skim  and  heat  the  soup.  Meanwhile,  blanch  (that  is, 
scald  and  skin)  the  almonds,  and  pound  in  a  mortar.  Rub 
to  a  powder  the  yolks  of  three  hard-boiled  eggs,  and  work 
up,  with  the  butter,  flour,  and  almonds,  to  a  paste.  When 
the  soup  boils,  pepper  and  salt,  and  put  in  the  mace. 
Skim  clean,  strain  out  the  mace  ;  return  to  the  pot  and 
stir  in  the  paste  of  almonds,  etc.  Boil  up  gently,  have 
the  milk  scalding  hot  in  the  tureen,  and  pour  in  the  soup, 
mixing  all  up  well.  Serve  at  once. 

BEEFSTEAK. 

Flatten  with  the  broad  side  of  a  hatchet ;  broil  over  (or 
under)  a  clear  fire  upon  a  buttered  gridiron — turning 
often.  Lay  upon  a  hot  dish ;  salt,  pepper,  and  butter, 
plentifully.  Cover  with  a  hot  dish  or  lid,  and  let  it  stand 
five  minutes  to  draw  out  the  juices. 


252  APRIL. 

CHOPPED  POTATOES. 

Chop  cold  boiled  potatoes  into  dice.  Put  some  buttei 
or  nice  dripping  into  a  frying-pan  ;  heat,  and  stir  in  the 
potatoes.  Shake  to  prevent  them  from  sticking  to  the 
pan,  and  when  very  hot,  and  glazed  with  the  butter, 
•pepper  and  salt,  and  turn  into  a  hot  colander.  Shake 
and  toss  for  a  moment,  and  pour  into  a  deep  dish. 

CHICKEN  SALAD. 

Cut  the  meat  from  the  "  carcasses "  of  yesterday's 
chickens.  If  you  have  but  a  little  it  may  be  worth  while 
to  give  John  a  piquant  side-dish.  Add  an  equal  quan- 
tity of  shred  lettuce,  when  you  have  cut  your  chicken  into 
narrow  strips,  two  inches  long.  Mix  in  a  bowl ;  prepare 
a  dressing  according  to  the  receipt  given  on  Monday ; 
pour  over  it,  mix  well  and  lightly ;  put  into  a  salad-dish, 
and  lay  sections  of  two  hard-boiled  eggs  on  top,  with  a 
chain  of  sliced  whites— left  from  the  yolks  used  for  the 
soup*— around  the  outer  edge. 

MOULDED  SPINACH. 

Boil  twenty  minutes  in  hot,  salted  water ;  drain,  press- 
ing hard.  Chop  fine,  and  put  into  a  saucepan,  with  a 
good  lump  of  butter,  a  little  pepper,  salt  and  sugar.  Beat 
and  toss  until  nearly  dry.  Press  hard  into  an  oblong  pan 
or  mould.  Invert  this  upon  a  hot  dish.  Lay  slices  of 
egg  upon  the  top. 

SOFT  GINGERBREAD. 

i  cup  of  sugar. 

i  cup  of  molasses. 

i  cup  of  butter. 

i  cup  of  sweet  milk. 

4  cups  of  flour. 

4  eggs. 

i  tablespoonful  mixed  ginger  and  mace. 

i  small  teaspoonful  of  soda  dissolved  in  the  milk. 
Beat  molasses,  butter,  sugar,  and  spice  to  a  cream  ;  whip 
in  the  beaten  yolks,   the  milk,  and   lastly,    the   whites, 
alternately  with  the  flour.     Bake  in  two   loaves,   or  in 
round  tins  or  cups. 


SECOND  WEEK— FRIDAY.  253 

CHOCOLATE. 

6  tablespoonfuls  of  grated  chocolate. 

2  cups  of  boiling  water  and  the  same  of  milk. 
Wet   the  chocolate  in  cold  water ;  stir  into  the  hot. 
Boil  fifteen  minutes  ;  add  the  milk,  and  simmer  ten  min- 
utes longer.     Sweeten,  upon  the  fire,  or  as  you  pour  it 
out. 


Stconb  ID  ttk. 


Oyster  Soup. 

Fillets  of  Halibut.  Potato  Marbles. 

Pate  of  Sweetbreads.  Lima  Beans. 

Boston  Cream  Cakes. 

OYSTER  SOUP. 

2  quarts  of  oysters. 

1  quart  of  milk. 

2  tablespoonfuls  of  butter. 

1  teacupful  of  water. 

2  eggs. 

Cayenne  pepper,  salt,  mace. 
i  tablespoonful  of  corn-starch. 

Strain  the  liquor  from  the  oysters  into  a  saucepan,  mix- 
ing in  the  water.  Season  and  spice  to  taste.  When  the 
liquor  boils,  add  a  quarter  of  the  oysters  chopped  fine.  Boil 
five  minutes  ;  strain  through  muslin  and  put  back  into 
the  saucepan.  Thicken  with  the  butter  rubbed  up  in  a 
tablespoonful  of  corn-starch.  When  this  boils,  drop  in 
the  whole  oysters.  Cook  until  they  "ruffle."  Mean- 
while, make  a  sugarless  custard  by  heating  and  salting  the 
milk,  adding  the  beaten  eggs,  and  stirring  four  minutes 
over  the  fire.  Put  some  split  crackers  into  the  tureen  ; 
pour  on  the  custard,  then  the  oyster-soup,  stirring  all  up 
well.  Ssnd  around  oyster  crackers  and  sliced  lemon  with  it, 


254  APRIL. 

FILLETS  OF  HALIBUT. 

Cut  a  tolerably  thick  halibut  steak  into  strips  four 
inches  long  by  two  wide.  Put  three  tablespoonfuls  of 
butter,  with  pepper  and  salt,  into  a  saucepan,  and  simmer 
gently — not  frying — until  tender.  Then  drain,  and  put 
upon  a  hot  water  dish  to  keep  hot.  Cut  some  potatoes 
into  small  balls.  There  is  a  little  instrument  for  this  pur- 
pose, like  a  rounded  gouge,  which  turns  them  out  rapidly 
and  neatly.  A  small  iron  spoon  will  give  you  oval  balls. 
Or,  if  you  find  it  easier,  cut  the  potatoes  into  equal  cubes  ; 
lay  in  cold  water  half  an  hour,  then  cook  fifteen  minutes 
in  boiling  water.  Drain  and  dry,  and  after  taking  your  fish 
from  the  butter,  strain  the  latter,  put  in  the  potatoes,  and 
shake  over  a  hot  fire  until  they  begin  to  brown.  Drain, 
and  lay  about  the  fish-fillets.  Add  a  tablespoonful  of 
butter  to  that  in  the  pan  (previously  cut  up  in  flour),  a 
teaspoonful  of  anchovy-sauce,  and  the  juice  of  a  lemon, 
with  a  little  minced  parsley.  Boil  once,  and  pour  over 
fish  and  potatoes. 

PAT£  OF  SWEETBREADS. 

Cut  good  puff-paste  into  rounds  a  quarter  of  an  inch 
thick.  Reserve  one  of  these  for  the  bottom  of  each  pate. 
With  a  smaller  cutter  take  out  the  centre  of  three  others 
and  pile  upon  this,  making  a  deep  well  over  an  inch 
across.  Bake  quickly,  glazing  with  white  of  egg  when 
nearly  done. 

Boil  three  sweetbreads  ten  minutes ,  leave  in  cold 
water  as  long  ;  cut  into  dice,  put  into  a  saucepan  with  a 
great  spoonful  of  butter,  a  little  pepper  and  salt,  and  a  few 
spoonfuls  of  boiling  water,  and  stew  twenty  minutes. 
Stir,  meanwhile,  into  half  a  cup  of  boiling  milk  a  table- 
spoonful  of  butter,  cut  up  in  as  much  flour..  Add  to  the 
sweetbreads  with  a  little  minced  parsley.  Boil  up.  Fill 
the  pates,  and  arrange  upon  a  heated  dish. 

LIMA  BEANS. 

If  dried,  soak  over  night,  put  on  next  day  in  cold 
water,  salted,  and  cook  gently  until  soft.  Drain,  stir  in 
butter  and  pepper.  If  you  use  the  canned  beans,  pu< 
on  in  boiling  water,  then  proceed  as  above  directed. 


SECOND    WEEK— SATURDAY. 

BOSTON  CREAM  CAKES. 
Ib.  of  butter. 
Ib.  of  flour. 
6  eggs. 

i  pint  water — warm — not  scalding. 
Stir  the  butter  into  the  warm  water,  and  heat  slowly  to 
a  boil.  Then  put  in  the  flour,  boil  and  stir  one  minute  ; 
empty  into  a  dish  to  get  cold.  Beat  the  eggs  light,  and 
whip,  first  the  yolks,  then  the  whites,  into  the  cooled 
paste.  Drop  in  great  spoonfuls,  upon  buttered  paper, 
not  letting  them  touch  each  other,  and  bake,  in  a  quick 
oven,  ten  minutes.  They  should  puff  up  to  quadruple 
their  original  size.  Pass  a  sharp  knife  lightly  around 
each,  split,  and  fill  with  the  following  mixture  : 

1  quart  of  milk. 

4  tablespoonfuls  of  corn-starch. 

2  eggs. 

2  cups  of  sugar. 

i  teaspoonful  butter. 

Vanilla. 

Heat  three  cups  of  milk,  and  stir  in  the  corn-starch  wet 
with  the  other  cupful.  Beat  the  eggs  and  sugar  together, 
and  add  the  boiling  mixture,  by  degrees.  Put  in  the 
butter;  mix  well  and  cool  before  adding  the  vanilla. 


Soup  Verte. 

Baked  Mutton  Cutlets.  Hominy  Pudding. 

Potato  Cakes.  Lettuce. 

Tapioca  Pudding. 


SOUP  VERTE 

2  Ibs.  coarse  beef,  chopped  fin<» 
i  turqip. 


i  onion. 


APRIL. 

Celery-seed  tied  in  a  bag. 

1  grated  carrot. 

Nearly  a  quart  of  spinach  leaves. 

2  lumps  of  sugar. 

1  tablespoonful  of  butter,  rubbed  in  flour. 
Bunch  of  parsley. 

Pepper  and  salt. 

A  little  of  yesterday's  pastry,  cut  into  strips — like  "  noo- 
dles." 

2  quarts  of  cold  water. 

Stew  the  beef  with  the  celery-seed  in  a  quart  of  water 
for  two  hours,  or  until  the  meat  is  in  rags.  Strain  hard  in 
a  bag.  Add  the  other  quart  of  water  in  which  have  been 
simmering,  for  half  an  hour,  the  grated  carrot,  the  spinach 
cut  small,  and  the  other  vegetables  sliced.  Stew  all  to- 
gether fifteen  minutes  ;  rub  entirely  through  a  colander ; 
return  to  the  fire,  season  ;  add  sugar,  chopped  parsley, 
butter  and  flour  ;  boil  up  and  drop  in  the  noodles,  one 
by  one.  Simmer  ten  minutes,  and  pour  out.  It  is  a  very 
good  and  wholesome  soup  for  the  spring-time. 

BAKED  MUTTON  CUTLETS. 

Trim  neatly  and  put  the  bits  of  bone,  skin,  etc.,  on  in 
a  pint  of  cold  water  to  stew  down  into  gravy.  Pour  a 
little  melted  butter  upon  the  cutlets  and  set  over  hot 
water,  fifteen  minutes.  Then  dip  each  in  egg,  next  in 
rolled  cracker,  and  lay  in  your  dripping-pan  with  a  very 
little  water.  Bake  rapidly,  basting  with  butter  and  water. 
When  the  gravy  has  boiled  down  to  one  cupful,  strain  into 
a  saucepan  ;  season  with  pepper,  salt,  and  tomato  catsup. 
Thicken  with  browned  flour  ;  strain  into  it  the  gravy  from 
the  dripping-pan  ;  lay  the  chops  carefully  in  a  frying-pan, 
as  being  broad  and  easily  managed.  Pour  over  them  the 
gravy,  simmer  ten  minutes  ;  arrange  the  chops  upon  a 
dish,  and  serve  the  gravy  in  a  boat. 

HOMINY  PUDDING. 

1  cupful  cold  boiled  hominy — the  small-grained  kind, 

2  cups  of  milk. 

i  great  spoonful  of  melted  butter. 


SECOND    WEEK— SATURDAY. 

I  teaspoonful  of  white  sugar. 

3  eggs. 

A  little  salt. 

Work  the  butter  into  the  hominy ;  then  the  beaten 
yolks  and  sugar  ;  then,  by  degrees,  the  milk,  and  when 
all  are  smoothly  mixed,  the  whites.  Bake  in  a  buttered 
pudding-dish. 

POTATO  CAKES. 

Make  cold  mashed  potatoes  into  flat  cakes,  seasoning 
well,  and  flouring  all  over.  Fry  to  a  good  brown  in  drip- 
ping. Take  up  and  drain  as  soon  as  they  are  done,  and 
serve  hot. 

LETTUCE. 

Wash  and  pile  the  best  parts  in  a  salad-dish.  Pass  oil, 
vinegar,  pepper,  salt,  and  powdered  sugar  to  each  one 
and  let  him  season  for  himself.  It  is  well  to  do  this,  once 
in  a  while,  that  the  children  may  learn  how  to  prepare 
their  own  salad. 

TAPIOCA  PUDDING. 

i  cup  of  tapioca. 

1  quart  of  milk. 

5  eggs- 

2  tablespoonfuls   of  melted   butter,    and   the  same   of 

sugar. 

Soak  the  tapioca  in  cold  water  three  hours  ;  drain  off 
the  water,  if  it  be  not  all  absorbed.  Soak  another  hour  in 
the  warmed  milk.  Then,  beat  eggs  and  sugar  up  with  the 
butter,  add  the  milk  and  tapioca,  stir  up  well  from  the 
bottom,  after  it  goes  into  the  oven,  and  bake  in  a  buttered 
pudding-dish  until  firm  and  nicely  browned.  Eat  warm 
with  sweet  sauce,  It  is  also  good  cold,  eaten  with  sugar 
and  cream. 


258  -  APRIL. 

0tmirat). 


Calfs  Head  Soup. 

Imitation  Turtle.  Chopped  Macaroni. 

Bermuda  Potatoes. 

String-Beans  and  Fried  Brains. 

Alice's  Pudding. 
Coffee  and  Whipped  Cream. 

CALF'S  HEAD  SOUP. 

The  liquor  in  which  a  calf's  head  has  been  boiled, 
i  Ib.  of  lean  beef  cut  into  dice  and  fried  brown. 
3  sliced  and  fried  onions. 

1  grated  carrot. 
Bunch  of  sweet  herbs. 

2  tablespoonfuls  of  butter  rubbed  warm  into  the  same 

quantity  of  browned  flour. 

i  tablespoon ful  of  Worcestershire  sauce. 

i  glass  brown  sherry. 

Dice  of  meat  from  the  head. 

Pepper  and  salt. 

Boil  a  calf's  head  on  Saturday  until  the  flesh  slips  from 
the  bones.  Salt  and  pepper  the  meat  and  set  away,  with 
the  brains — also  salted  and  cooked — in  a  cool  place.  Re- 
turn the  bones  to  the  liquor  with  the  vegetables  and  herbs 
cut  small,  the  fried  beef  and  onions,  and  boil  one  hour. 
Season  highly  and  put  by  in  a  cool  cellar  until  Sunday. 
Take  off  the  fat,  and  melt  the  soup-jelly  under  it  by  heat- 
ing all  together  in  a  soup-kettle.  When  hot,  strain,  and 
set  aside  half  the  stock  for  Monday.  Boil  up  that  meant 
for  to-day,  stir  in  the  butter  and  flour,  and  a  cupful  of  dice 
made  from  one  cheek  of  the  cold  head.  Simmer  ten 
minutes,  add  sauce  and  wine,  and  pour  out. 

IMITATION  TURTLE. 
The  cold  calf's  head,  with  the  tongue, 
i  cup  of  good  gravy.     If  you  have  nothing  else,  borrow 
a  cupful  from  your  soup-jelly. 


THIRD    WEEK— SUNDAY.  2$$ 

A  dozen  force-meat  balls,  made  of  the  ears  chopped 
fine,  mixed  with  bread-crumbs,  bound  with  beaten 
egg  and  rolled  in  flour. 

i  teaspoonful  minced  parsley  and  thyme. 

A  little  minced  onion. 

Browned  flour. 

4  hard-boiled  eggs. 

Pepper  and  salt. 

Slice  the  meat  from  the  head  neatly.  Heat  the  gravy 
with  seasoning,  herbs,  and  onion,  and  boil  ten  minutes. 
Strain  ;  put  the  meat  into  the  saucepan  ;  pour  the  gravy 
over  it,  and  set  all  in  boiling  water  fifteen  minutes.  Put 
over  the  fire  with  the  sliced  eggs  and  force-meat  balls. 
Let  them  begin  to  boil,  and  take  off.  Lay  the  meat 
evenly  upon  a  dish,  and  the  eggs  upon  it,  the  force-meat 
balls  around  all,  and  pour  half  the  gravy  over  it,  sending 
up  the  rest  in  a  boat. 

CHOPPED  MACARONI. 

Boil  half  a  pound  of  macaroni  tender  in  hot  salted  water, 
and  let  it  cool.  Then  chop  small.  Have  ready  in  a 
saucepan  a  cupful  of  hot  milk  in  which  an  onion  has  been 
boiled  and  strained  out.  Stir  into  this  a  great  spoon- 
ful of  butter,  pepper,  salt,  and  two  tablespoonfuls  of 
grated  cheese.  When  these  are  well  mixed,  put  in  the 
macaroni,  and  shake — not  stir — until  very  hot.  Turn  into 
a  deep  dish,  and  grate  more  cheese  on  the  top.  Pass  a 
red  hot  shovel  over  this  until  the  cheese  browns — or  if 
dry,  takes  fire.  Blow  it  out,  and  serve. 

STRING-BEANS  AND  FRIED  BRAINS. 

Cut  'the  beans  into  short  lengths  and  cook  in  boiling 
water  salted.  Drain,  stir  in  butter,  pepper,  and  salt,  and 
dish.  Garnish  with  the  brains,  rubbed  smooth,  seasoned, 
beaten  up  with  a  raw  egg  and  a  little  flour,  and  fried  by 
the  spoonful  in  hot  fat. 

BERMUDA  POTATOES. 

Put  on  in  boiling  water ;  cook  until  a  fork  will  go  in 
easily ;  dry  off,  and  serve  in  their  skins. 


260  APRIL. 

ALICE'S  PUDDING. 

i  quart  of  milk. 

4  eggs. 

i  cup  dry  crumbs. 

£  cup  of  strawberry  or  other  sweet  jam. 

•fa  cup  of  sugar. 

Sprinkle  the  bottom  of  a  buttered  bake-dish  wilh 
crumbs.  Pour  in  the  jam,  and  cover  this  with  the  rest  of 
the  crumbs,  wet  with  a  little  milk.  Scald  the  remainder 
of  the  milk,  and  pour,  gradually,  upon  the  beaten  eggs 
and  sugar.  Heat  and  stir  three  minutes  ;  put  it,  spoonful 
by  spoonful,  upon  the  crumbs,  so  as  not  to  displace  them, 
and  when  all  is  in,  bake  until  well  set  and  slightly  colored 
by  the.  heat.  Eat  cold — with  cream,  if  you  can  get  it. 

COFFEE  AND  WHIPPED  CREAM. 

Whip  a  little  cream  in  a  syllabub  churn,  and  lay  a  spoon- 
ful upon  the  surface  of  each  cup  of  made  coffee. 


®I)iru  111  ttk.  fHonuati. 

A  Good  White  Soup. 

Ham  and  Eggs.  Succotash. 

Oyster  Salad.  Stewed  Potatoes. 


Plain  Macaroni  Pudding. 

A  GOOD  WHITE  SOUP. 

Skim  the  stock  set  aside  yesterday ;  heat  and  season, 
then  strain  through  thin  muslin,  and  return  to  the  fire. 
Skim  again ;  add  a  great  spoonful  of  butter,  cut  up  in 
flour,  and  boil  up.  Have  ready  in  your  tureen  a  cupful 
of  hot  milk,  in  which  has  been  soaked  half  a  cupful  of 
bread-crumbs ;  beat  into  these  the  whites  of  two  eggs ; 
pour  in  the  soup,  by  degrees,  stirring  in  well,  and  serve. 


THIRD    WEEK— MONDAY.  26 1 

HAM  AND  EGGS. 

Cut  slices  of  ham  of  equal  size  ;  cover  with  boiling 
water,  and  cook  ten  minutes,  then  let  them  get  cold. 
Cut  off  the  rind  and  fry  in  their  own  fat,  until  browned. 
Lay  upon  a  hot  dish  ;  strain  the  fat,  returning  it  to  the 
pan  with  a  little  butter,  and  when  hot  break  in  the  eggs. 
Fry  upon  one  side ;  trim  off  the  ragged  edges,  and  lay 
upon  the  ham.  Dust  with  pepper,  and  serve. 

x 
SUCCOTASH. 

Open  a  can  of  succotash  ;  drain  off  the  liquor,  cut  the 
beans  into  short  lengths,  and  put  on  in  boiling  water, 
salted.  Cook  twenty -five  minutes ;  drain  off  the  water, 
and  add  as  much  cold  milk.  When  this  is  hot,  stir  in  a 
great  spoonful  of  butter,  cut  up  in  flour ;  pepper  and  salt, 
cook  three  minutes  more  and  serve. 

OYSTER  SALAD. 

Cut  the  oysters  into  thirds  ;  pull  the  hearts  out  of  nice 
lettuce  heads  and  shred  up  one-third  as  much  as  you  have 
oysters.  Make  a  dressing  in  the  proportion  of  two  table- 
spoonfuls  of  best  oil  to  four  of  vinegar  ;  one  teaspoon- 
ful  of  salt  and  the  same  of  sugar  ;  half  as  much  pepper, 
and  made  mustard.  Rub  all  up  well,  and  pour  over 
oysters  and  lettuce  just  before  serving. 

STEWED  POTATOES. 

Cut  into  small  squares  and  put  on  in  boiling  water, 
slightly  salted.  When  tender,  but  not  broken,  throw  off 
half  the  water,  and  proceed  as  with  the  succotash,  only 
adding  a  teaspoonful  of  finely  minced  parsley. 

PLAIN   MACARONI  PUDDING. 

J  Ib.  macaroni,  broken  in  pieces  an  inch  long,  boiled 
tender  (or  about'  twenty  minutes)  in  hot,    salted 
.    water, 
i  tablespoonful  of  butter. 

1  large  cup  of  milk. 

2  tablespoonfuls  powdered  sugar. 


262  APRIL. 

2  eggs. 

Grated  peel  of  half  a  lemon. 

A  little  cinnamon  and  salt. 

When  the  macaroni  is  tender,  dra'n  off  the  water  and 
add  the  salt  and  butter.  Heat  the  milk  and  pour  over 
the  beaten  eggs,  sugar  and  flavoring.  Mix  with  the  maca- 
roni, and  bake  in  a  buttered  pudding-dish,  covered,  for 
half  an  hour  \  then  brown.  Eat  with  butter  and  sugar. 


®l)trir 


Pot-au-feu. 

Boiled  Leg  of  Mutton.  Potatoes  a  la  Lyonnaise. 

Stewed  Pie-Plant.  Caper  Sauce. 


Peach  Leche  Crema. 

POT- AU- FEU. 

3  Ibs.  of  lean  beef,  cut  into  dice. 

1  sliced  and  fried  onion. 

2  carrots,  cut  into  small  squares. 
2  turnips,  ditto. 

1  bunch  of  sweet  herbs,  minced. 

2  potatoes,  parboiled  and  sliced.  e 
Pepper  and  salt. 

3  quarts  of  water. 

Put  on  the  beef  in  two  quarts  of  water  and  cook  slowly 
until  it  is  tender,  and  the  water  reduced  to  one  quart. 
Put  the  vegetables — except  the  potatoes — on  in  boiling 
water.  Cook  ten  minutes ;  throw  away  the  water  and 
cover  with  a  quart  of  cold.  Add  the  potatoes  ;  pepper 
and  salt  and  cook  gently  half  an  hour.  Put  in  the  meat 
and  the  quart  of  gravy  and  simmer  ten  minutes  more, 
with  the  minced  herbs.  Then  pour  out.  This  is  only  a 
family  soup,  but  is  a  good  one  when  properly  cooked. 

BOILED  LEG  OF  MUTTON. 

Do  not  have  the  shank  too  long,  nor  cut  it  so  short  as 
to  make  the  leg  "  chunky."  The  meat  will  look  cleanei 


THIRD    WEEK— TUESDAY.  263 

and  less  sodden  if  you  boil  it  in  a  piece  of  mosquito  net 
or  tarlatan,  sewed  about  it  somewhat  tightly.  Put  on  in 
boiling  salted  water,  plenty  of  it,  and  cook  fifteen  minutes 
to  the  pound.  Unwrap  and  lay  upon  a  hot  dish.  Butter 
all  over,  and  sprinkle  lightly  with  salt.  Twist  frilled  pa- 
per about  the  end  of  the  shank. 

CAPER  SAUCE.. 

Take  out  a  cupful  of  the  liquor  in  which  the  mutton 
was  boiled  (putting  away  the  rest  for  soup),  strain,  heat, 
and  skim ;  stir  in  two  tablespoonfuls  of  butter  rubbed  in 
a  teaspoonful  of  flour ;  pepper,  boil  up,  pour  upon  a 
beaten  egg  ;  return  to  the  fire  and  stir  for  a  minute  ;  add 
two  dozen  capers  or  nasturtium-seed,  and  pour  into  a 
sauce-boat.  Pass,  of  course,  with  the  mutton. 

POTATOES  A  LA  LYONNAISE. 

Parboil  the  potatoes,  and  cut  into  dice.  Chop  a  small 
onion  and  mince  a  tablespoonful  of  parsley.  Put  two 
tablespoonfuls  of  butter  or  excellent  dripping  into  a  fry- 
ing-pan, and  when  hot,  stir  in  potatoes,  onion,  and  parsley. 
Shake  and  toss  until  all  are  hissing  hot,  but  do  not  let 
them  brown.  Shake  off  the  fat  in  a  hot  colander,  and 
serve  in  a  deep  dish. 

STEWED  PIE-PLANT. 

Skin  and  wash  the  stalks,  and  cut  into  half  inch  lengths. 
Stew  tender  in  a  little  water.,  with  a  handful  of  seedless 
raisins.  Sweeten  to  taste.  Eat  cold  with  meat. 

PEACH  LECHE  CREMA. 

1  can  of  peaches. 

Yolks  of  3  eggs  and  whites  of  fqur. 

3  cups  of  milk. 

J  cup  of  powdered  sugar. 

2  tablespoonfuls  of  corn-starch. 

i  tablespoonful  of  melted  butter. 

Scald  the  milk  ;  stir  in  the  corn -starch  wet  with  cold 
milk,  and  cook,  still  stirring,  until  it  begins  to  thicken. 
Take  from  the  fire,  and  beat  in  the  butter,  then  the 


264  APRIL. 

whipped  yolks,  two  whites  and  sugar.  Whisk  to  a 
light  cream.  Drain  the  syrup  from  the  peaches  ;  lay 
them  in  the  bottom  of  a  bake-dish,  and  pour  the  mixture 
gently  over  them.  Bake  in  a  quick  oven  ten  minutes, 
then  spread  with  a  meringue  of  four  whites  whisked  stiff 
with  a  little  sugar.  Shut  up  in  the  oven  until  this  is 
slightly  tinged.  Eat  warm  with  sauce,  or  cold  with  cream. 


®l)trir  tthck. 


Scotch  Broth. 

Mutton  Pie.  Stewed  Tomatoes. 

Cabbage  Salad.  Mashed  Potatoes. 


Lemon  Puffs. 

SCOTCH  BROTH. 

Take  the  fat  from  the  top  of  the  broth  in  which  the 
mutton  was  boiled  yesterday.  Chop  up  an  onion,  a  good 
sized  one,  and  put  in  it.  Boil  half  an  hour  and  strain. 
Add  a  cup  of  barley,  previously  soaked  two  hours  in  cold 
water,  and  cook  for  two  hours  more.  Chop  up  some 
parsley  fine  and  add.  When  the  barley  is  very  soft,  and 
the  broth  has  boiled  down  one-half,  pour  out  and  serve, 
having  peppered  to  taste. 

MUTTON  PIE. 

Cut  the  meat  from  yesterday's  mutton,  into  strips  two 
inches  long  by  half  an  inch  wide.  Chop  a  pickled  cu- 
cumber to  pieces,  also  two  boiled  eggs.  Put  a  layer  of 
meat  in  a  bafee-dish,  strew  with  pickle  and  egg  ;  salt  and 
pepper  and  drop,  pretty  thickly,  over  it,  bits  of  butter 
rolled  in  flour.  Go  on  in  this  order,  until  your  meat  is 
used  up,  when  pour  in  a  cup  of  oyster-liquor  or  cold 
water.  Cover  with  a  good  crust,  ornamented  around  the 
edges  ;  make  a  slit  in  the  middle,  and  bake  one  hour. 

N.  B. — The  bare  bones  will  "  help  out  "  to-morrow's 
soup. 


THIRD   WEEK— WEDNESDAY.  26$ 

STEWED  TOMATOES. 

Receipts  for  these,  as  also  for  plain  mashed  potatoes, 
have  been  given  so  lately  that  repetition  here  is  needless. 

CABBAGE  SALAD. 

i  small,  firm  white  cabbage,  shred  fine. 

i  cup  of  boiling  milk. 

i  smaller  cup  of  vinegar,  also  hot. 

1  tablespoonful  of  butter,  and  the  same  of  sugar. 

2  eggs,  well  beaten. 

i  teaspoonful  essence  of  celery. 

Pepper  and  salt  to  taste. 

When  the  vinegar  boils,  put  in  butter,  sugar,  and  sea- 
soning. Boil,  and  add  the  shred  cabbage.  When  this  is 
scalding  hot,  take  from  the  fire.  Pour  the  hot  milk  upon 
the  eggs,  and  cook  one  minute,  stirring  constantly.  Turn 
the  cabbage  into  a  bowl,  pour  over  it  the  smoking  cus- 
tard, toss  up  and  mix  well,  and  set  it,  covered,  in  ice-cold 
water.  Eat  perfectly  cold. 

LEMON  PUFFS. 

i  cup  of  prepared  flour. 

•J-  cup  of  powdered  sugar. 

t  tablespoonful  of  butter. 

3  eggs — whites  and  yolks  beaten  separately. 

Grated  peel  of  r  lemon. 

3  tablespoonfuls  of  milk. 

A  little  salt. 

Cream  butter  and  sugar,  whip  in  the  yolks,  milk,  and 
lemon-peel ;  then,  the  whisked  whites  and  flour,  alter- 
nately. Bake  in  small,  buttered  tins,  or  in  "gem"  pans. 
Turn  out  while  hot,  and  eat  with  sweet  sauce. 

12 


266  APRIL. 


<ftl)tn:0Irag 

Soup  a  la  Bonne  Femme. 
Corned  Beef.  Mashed  Turnips. 

Scalloped  Cauliflower.  Fried  Potatoes. 

Orange  Cream   Pie. 

SOUP  A  LA  BONNE  FEMME. 

Bones  of  cold  mutton,  cracked. 

2  Ibs.  of  lean  veal  from  the  knuckle,  bones  broken,  and 
.  meat  cut  up. 

2  tablespoonfuls  of  butter,  rubbed  in  flour. 
£  cup  of  raw  rice. 

\  cup  of  milk, 
i  onion,  chopped. 

3  eggs. 

Minced  parsley. 
Salt  and  pepper. 
3  quarts  of  water. 

Put  bones,  meat,  onion,  and  rice  on  in  the  cold  water, 
and  cook  slowly  three  hours.  Strain,  rubbing  the  rice 
and  onion  to  a  pulp,  through  a  coarse  sieve.  Season, 
boil  up,  skim,  and  stir  in  parsley  and  butter.  Heat  the 
milk,  pour  upon  the  beaten  eggs,  and  add  to  the  soup, 
stirring  in  well.  Let  it  almost  boil,  and  take  from  the 
fire.  Pour  out,  and  serve  at  once. 

CORNED  BEEF. 

Wash  the  beef  well,  put  on  in  plenty  of  boiling  water, 
and  cook  at  least  eighteen  minutes  to  the  pound,  if  the 
piece  be  tolerably  thick.  Put  away  the  liquor  for  to-mor- 
row. Dish  the  meat.  Make  a  sauce  as  directed  on 
Tuesday,  foi  mutton,  but  substituting  pickled  cucumber, 
chopped,  and  a  very  little  pickled  onion,  for  the  capers. 
Serve  in  a  boat. 

MASHED  TURNIPS. 

At  this  season  the  yellow  turnips  are  best.  Put  on, 
when  you  have  pared  and  quartered  them,  in  cold  water, 


THIRD    WEEK— THURSDAY.  267 

salted,  and  cook  tender.  Mash,  and  presr  out  the  water ; 
stir  in  a  good  piece  of  butter ;  pepper  an  i  salt  to  taste, 
and  dish  very  hot. 

SCALLOPED  CAULIFLOWER. 

The  cauliflowers  in  market  now  are  less  nice  than  those 
to  be  had  earlier,  or  later  in  the  year.  Still,  you  can  get 
them,  now  and  then.  Boil,  tied  in  a  net,  in  hot  water. 
Clip  into  neat  clusters,  and  set,  stems  downward,  in  a 
buttered  bake-dish.  Beat  up  a  cupful  of  bread-crumbs  to 
a  soft  paste  with  two  tablespoonfuls  of  melted  butter,  and 
four  of  milk.  Season  with  pepper  and  suit,  and  whip  in 
a  raw  egg.  Butter,  salt,  and  pepper  the  cauliflower,  and 
pour  the  mixture  over  it.  Cover  closely,  and  bake  ten 
minutes,  or  until  very  hot,  in  a  brisk  oven;  then  brown 
lightly  and  rapidly. 

FRIED  POTATOES. 

Wash,  pare,  and  slice  round,  very  thin.  Leave  in  cold 
water  one  hour  ;  wipe,  by  spreading  upon  one  towel,  and 
pressing  another  upon  it,  and  fry,  not  too  many  at  a  time, 
in  boiling  lard,  salted.  Cook  quickly,  take  out  with  a 
wire  spoon,  and  shake  in  a  hot  colander.  Serve  in  a 
deep  dish  lined  with  a  hot  napkin. 

ORANGE  CREAM  PIE. 

i  teacup  of  powdered  sugar. 

i  tablespoonful  of  butter. 

i  egg. 

i  orange — juice  and  half  the  .grated  peel  soaked  to- 
gether, for  half  an  hour,  then  squeezed  in  a  muslin 
bag. 

i  teacupful  boiling  water. 

i  tablespoonful  of  corn-starch,  dissolved  in  cold  water. 

Pulp  of  half  an  orange. 

Stir  the  corn-starch  into  the  water ;  cream  the  butter 
and  sugar,  and  pour  over  them  the  hot  mixture.  Cool, 
and  add  the  orange  and  beaten  egg.  Take  the  inner  rind 
from  the  half-orange,  remove  the  seeds,  and  chop  very 
fine.  Bake  in  open  shells. 


268  APRIL 


tDeek.  Jrfoa. 


«  Peas  Porridge  Hot." 

Baked  Shad.  Miroton  of  Beef. 

Spinach  with  Eggs.  Cresses. 


Ambushed  Trifle. 

"PEAS  PORRIDGE  HOT." 

Soak  a  quart  of  split  peas  all  night.  In  the  rr  drning 
put  on  in  the  liquor  from  your  corned  beef,  with  a  sliced 
onion  and  a  little  celery-seed,  tied  in  thin  muslin.  The 
liquor  should  be  skimmed  and  poured  cold  upon  the  peas 
Cook  slowly,  until  these  are  soft  enough  to  pulp  through 
a  colander.  Rub  them  ;  if  the  soup  be  very  salt,  add 
hot  water ;  pepper  to  taste  ;  boil  up,  and  stir  in  a  cup  of 
hot  milk,  in  which  have  been  dissolved  two  tablespoonfuls 
of  corn-starch,  wet  up  in  water,  and  a  tablespoonful  of 
butter.  Add  minced  parsley ;  simmer  two  minutes ; 
have  a  double  handful  of  fried  bread  dice  in  the  tureen, 
and  pour  on  the  soup. 

BAKED  SHAD. 

Clean,  wash,  and  wipe  a  large  ^shad.  Stuff  with  a  dress- 
ing of  bread-crumbs,  butter,  salt,  and  pepper,  wet  with 
milk,  and  sew  up  carefully  with  fine  cotton.  Lay  in  the 
dripping-pan  ;  pour  over  it  a  cupful  of  hot  water,  and 
bake  one  hour,  covered,  except  when  you  are  basting  it 
with  butter  and  water.  Put  into  a  hot  dish,  and  keep 
warm,  while  you  add  .to  the  gravy  a  teaspoonful  of  an- 
chovy sauce,  the  juice  of  a  lemon,  a  tablespoonful  of 
browned  flour,  wet  up  with  cold  water,  and  pepper.  Boil 
up  well,  and  serve  in  a  boat.  Garnish  the  fish  with  sliced 
lemon,  and  pass  the  cress-salad  with  it. 

MIROTON  OF  BEEF. 

Chop  your  cold  corned  beef  fine.  Have  ready  in  a 
saucepan  a  cup  of  drawi^  butte.;,  into  which  stir  a  teaspoon- 


THIRD    WEEK—FRIDAY.  269 

ful  of  minced  onion,  the  yolk  of  a  boiled  egg,  pounded,  and 
a  beaten  raw  egg.  Boil  gently  three  minutes,  and  add  the 
mince  of  beef.  Stir  until  hot,  but  not  boiling ;  pour  into 
a  bake-dish  ;  spread  with  a  cover  of  mashed  potatoes, 
into  which  have  been  worked  half  a  cup  of  milk  and  a 
great  spoonful  of  butter.  Brown  in  a  good  oven,  and 
glaze  with  butter,  when  it  begins  to  color  well.  Serve  in 
the  dish.  It  is  very  good. 

CRESSES. 

Pick  over,  wash,  and  cut  into  small  pieces.  Pile  in  a 
salad-bowl,  and  season  with  vinegar,  salt,  pepper,  and  a 
little  sugar,  mixing  in  well. 

SPINACH  WITH  EGGS. 

Cut  the  leaves  from  the  stems,  and  cook  twenty  min- 
utes in  boiling,  salted  water.  Drain  and  chop  very  fine 
upon  a  board  or  chopping-tray.  Return  to  the  fire  with  a 
good  spoonful  of  butter,  a  teaspoonful  of  sugar ;  salt  and 
pepper  to  taste.  Heat,  stirring  constantly  and  beat  in  the 
yolks  of  two  hard-boiled  eggs,  rubbed  to  a  fine  powder. 
When  well  mixed,  turn  the  spinach  into  a  deep  dish  and 
garnish  with  a  chain  of  sliced  whites  laid  on  top. 

AN  AMBUSHED  TRIFLE. 

A  round,  stale  sponge-cake. 

i  pint  of  milk. 

i  teaspoonful  of  corn-starch. 

1  cup  of  sweet  jelly  or  jam. 
3  eggs. 

Vanilla  flavoring. 

2  tablespoonfuls  of  powdered  sugar. 
A  little  salt. 

Cut  the  top  carefully  from  the  cake  in  one  piece. 
Scoop  out  the  inside  of  the  loaf,  leaving  side-walls  and 
bottom  an  inch  thick.  Coat  these  with  the  jelly.  Heat 
the  milk ;  beat  eggs  and  sugar,  with  the  cake-crumbs,  and 
pour  on  the  hot  milk.  Stir  over  the  fire  until  thick,  and 
add  the  corn-starch  wet  up  with  cold  milk.  Cook  one 
minute  and  turn  out.  When  cold,  flavor  and  fill  the  cake 


2/0  APRIL. 

•with  it.  Coat  the  inside  of  the  lid  with  jelly,  and  fit  into 
its  place ;  brush  the  whole  cake  with  white  of  egg,  sift 
powdered  sugar  over  it,  and  set  in  a  cool,  dry  place  until 
wanted. 


Sljirb 

Clam  Soup. 

Beefsteak.  Scalloped  Tomatoes  and  Corn. 

Whole  Bermuda  Potatoes.  Made  Mustard. 

Boiled  Custards. 

CLAM  SOUP. 

Strain  the  liquor  from  the  clams,  add  one-third  as  much 
water,  bring  to  a  slow  boil,  skim  and  strain.  Then  put 
in  the  clams,  chopped,  with  pepper  and  salt.  Stew  half 
an  hour,  and  stir  in  two  great  spoonfuls  of  butter  rolled  in 
cracker-dust,  one  teaspoonful  essence  of  celery  (Colgate's), 
and  the  juice  of  a  lemon.  Simmer  ten  minutes,  have 
ready  in  your  tureen  a  cup  of  scalding  milk,  slightly  salted. 
Pour  upon  this  the  soup,  stirring  up  well. 

BEEFSTEAK. 

Cook  according  to  receipt  given  on  Thursday  of  Sec- 
ond Week  in  this  month.  If  you  use  the  "Vertical 
Broiler,"  manufactured  by  the  Dover  Stamping  Company, 
88  North  Street,  Boston,  you  will  save  every  drop  of  gravy, 
and  be  spared  the  trouble  of  watching  and  turning  the 
steak. — :See  FAMILIAR  TALK,  "  Touching  Saucepans." 

SCALLOPED  TOMATOES  AND  CORN. 

Open  a  can  of  corn ;  drain,  and  cook  twenty  minutes 
in  boiling  water,  salted.  Throw  off  the  water ;  cover  the 
bottom  of  a  bake-dish  with  fine  crumbs ;  put  in  a  layer  of 
corn,  butter,  pepper,  and  salt ;  upon  this  a  layer  of  canned 
tomatoes;  butter  and  pepper,  and  sprinkle  with  a  little 


FOURTH  WEEK— SUNDAY. 

sugar.  Go  on  in  this  order  until  the  dish  is  full.  Cover 
with  bread-crumbs ;  stick  bits  of  butter  over  them,  and 
bake,  covered,  half  an  hour.  Brown  and  serve  in  the 
dish. 

WHOLE  BERMUDA  POTATOES. 

Pick  out  those  of  uniform  size ;  put  on  in  boiling  water, 
salted  slightly,  and  ccok  until  a  fork  will  pierce  the  largest. 
Turn  off  the  water;  set  back  on  the  range  to  "dry  off;" 
lay  a  napkin,  heated  and  neatly  folded,  upon  a  dish.  Pare 
the  potatoes  quickly  by  pulling  off  their  skins,  and  heap 
upon  the  napkin. 

BOILED  CUSTARDS.  • 

1  quart  of  milk. 

Yolks  of  5  eggsj  and  the  whites  of  two — reserving  three 

for  the  fneringue. 
6  tablespoonfuls  of  sugar. 

2  teaspoonfuls  bitter  almond  or  vanilla  flavoring. 
Heat  the  milk ;  beat  yolks  and  two  whites  light,  and 

pour  the  milk  upon  them.  Return  to  the  fire  and  cook, 
stirring  all  the  while,  until  the  custard  begins  to  thicken. 
Let  it  cool.  Season  and  put  into  glass  cups.  Whip  the 
whites  to  a  meringue  with  a  little  powdered  sugar,  and 
heap  upon  the  top  of  each. 


Jotnrtl)  fthek.  Stmirag. 

Ox  Head  Soup. 
Roast  Breast  of  Mutton.  Hominy  Fritters. 

Currant  Jelly..  Lettuce  Salad. 

Browned  Potatoes. 

Pine  Apple  Ambrosia. 

Ox  HEAD  SOL  P. 

1  ox  head,  well  cleaned. 

2  grated  carrots. 


2/2  APRIL. 

2  turnips. 

2  onions. 

i  dozen  whola  allspice,  and  the  same  of  whole  peppers. 

i  bunch  sweet  herbs,  chopped. 

Browned  flour. 

Pepper  and  salt. 

i  tablespoon ful  Worcestershire  Sauce. 

i  glass  of  sherry. 

5  quarts  of  water. 

Small  bag  of  celery  seed. 

Soak  the  head  two  hours  in  cold,  salted  water.  Wash 
well,  and  put  on  in  cold  water,  with  the  vegetables  and  herbs. 
Cover,  bring  slowly  to  a  boil,  and  cook  four  hours.  Then, 
take  out  the  meat  of  the  head ;  salt  well,  and  set  away  in 
a  cool  place.  Salt  and  pepper  the  soup,  and  set  by  in 
an  earthenware  crock,  leaving  in  the  bones  and  vegetables. 
Do  this  on  Saturday. 

On  Sunday,  take  off  the  fat  and  heat  the  soup.  Strain, 
first  through  a  colander,  rubbing  the  vegetables  to  a  pulp, 
then  through  a  sieve,  back  into  the  kettle.  Cut  the  meat 
into  dice  and  drop  in ;  season  with  sauce  and  wine,  and 
having  let  it  barely  boil,  pour  out. 

There  should  be  enough  for  two  days.  In  setting  aside 
Monday's  portion,  make  an  equal  distribution  of  meat  and 
broth. 

ROAST  BREAST  OF  MUTTON. 

Sew  up  in  a  thin  cloth  and  boil  ten  minutes  to  the 
pound.  (Take  care  of  the  broth  for  gravy.)  When  un- 
wrapped, lay  in  a  dripping-pan,  wash  well  with  butter, 
dredge  with  flour,  and  set  in  the  oven  half  an  hour,  bast- 
ing freely  with  its  own  broth,  and  lastly  with  butter.  A  few 
minutes  before  taking  it  up,  strew  thickly  with  crumbs — 
fine  and  dry — pepper  these,  and  drop  dots  of  butter  over 
it.  Brown,  and  dish.  Garnish  with  sliced  beet- root  and 
cresses. 

HOMINY  FRITTERS. 

2  cups  cold  boiled  hominy — small-grained. 

1  tablespoonful  of  sugar. 

2  tablespoonfuls  of  cream. 
2  beaten  eggs. 


FOURTH  WEEK— SUNDAY.  273 

\  teaspoonful  soda  dissolved  in  vinegar. 

A  little  salt. 

Rub  the  sugar  and  salt  into  the  hominy;  wet  with  the 
milk,  and  when  smooth  beat  in  the  whipped  eggs.  Drop 
by  the  spoonful  into  boiling  fat,  and  fry  quickly.  Drain 
in  a  hot  colander.  Everything  depends  upon  beating  and 
cooking.  The  soda  should  go  in  last  of  all  the  ingredients, 
and  be  whipped  in  hard. 

BROWNED  POTATOES. 

Mash  soft,  with  butter  and  milk;  mound  smoothly 
upon  a  greased  plate  and  brown  in  a  quick  oven,  glazing 
with  butter.  Slip  to  a  hot  flat  dish. 

LETTUCE  SALAD. 

Pull  out  the  hearts  and  pick  them  apart.  Heap  loosely 
in  a  salad-bowl,  and  season,  first  sprinkling  lightly  with 
powdered  sugar — with  oil,  vinegar,  salt  and  pepper.  Toss 
up  with  a  silver  fork  ;  lay  cold-boiled  eggs,  cut  into  sixths, 
lengthwise,  upon  the  top. 

PINE-APPLE  AMBROSIA. 

i  pine-apple,  pared  and  cut  into  small  squares. 

i  cocoanut,  pared  and  grated. 

i  cup  powdered  sugar. 

i  large  glass  good  sherry  or  Marsala. 
Put  a  layer  of  pineapple  in  a  glass-bowl ;  strew  with 
sugar,  and  wet  with  wine.     Next,  put  a  stratum  of  cocoa- 
nut,  and  sprinkle  more  sparsely  with  sugar.     More  pine- 
apple, sugar,  and  wine,  and  continue  to  add  layers  in  the 
order  given.     The  top  coating  must  be  of  cocoanut.     Eat 
soon,  or  the  pineapple  will  wither  in  the  wine  and  become 
to^gh.     Pass  light  cake  with  it. 
12* 


274  APRIL. 


Jburtl)  ttkek.  Ulonftag. 

Next  Day  Soup. 

Pilau  of  Mutton.  Green  Peas 

Cheese  Fondu.  Sweet  Pickles. 

Farina  Hasty  Pudding  with  Sauce. 

NEXT  DAY  SOUP. 

Take  the  fat  from  the  top  of  the  cold  soup  set  by  on 
Sunday ;  heat  it  almost  to  the  boil,  and  pour  out.  It  is 
better  for  the  second  and  third  warming  up.  Save  every 
drop  that  is  left  over. 

PILAU  OF  MUTTON. 

Cut  your  cold  roast  into  neat  strips  an  inch  long. 
Make  a  gravy  of  the  cracked  bones  and  skin,  hard  bits, 
etc.,  and  a  pint  of  water.  While  it  is  stewing  down  one- 
half,  skim  the  liquor  in  which  the  meat  was  parboiled ; 
put  it  over  the  fire  with  a  cup  of  washed  rice,  and  cook 
the  latter  tender.  When  there  is  but  one  cup  of  gravy 
left  upon  the  bones,  etc.,  strain,  season  highly  with  pepper, 
salt,  and  nearly  a  teaspoonful  of  curry  powder.  Chop, 
also,  a  quarter  of  a  pickled  onion,  and  mix  in.  Roll  a 
tablespoonful  of  butter  in  a  heaping  spoonful  of  browned 
flour,  and  when  the  gravy  is  hot  stir  it  in  ;  lastly,  put  in 
the  mutton,  and  when  nearly  on  the  boil,  draw  aside. 
Drain  the  rice,  and  season  well.  Pile  the  meat  upon  a 
hot  dish,  and  make  a  fence  of  rice  about  it. 

GREEN  PEAS. 

Open  a  can  of  green  peas,  drain,  and  cook  twenty 
minutes  in  boiling  water,  a  little  salt.  Strain  off  the 
water  ;  dish  the  peas,  stir  in  butter,  pepper,  ?.nd  if  needed, 
salt. 

CHEESE  FONDU. 

1  cup  of  bread-crumbs,  very  dry. 

2  cups  of  fresh  milk. 


FOURTH  WEEK— TUESDAY.  2?$ 

£  Ib.  of  dry  cheese,  grated. 

3  eggs- 

i  tablespoonful  of  butter. 

Pepper  and  salt. 

A  pinch  of  soda  dissolved  in  boiling  water,  and  stirred 
into  the  milk. 

Soak  the  crumbs  in  the  milk ;  beat  in  the  eggs,  butter, 
seasoning,  and  at  last,  the  cheese.  Butter  a  bake-dish ; 
pour  in  the  fondu;  cover  with  crumbs,  and  bake  in  a 
brisk  oven.  Serve  at  once,  as  it  soon  falls. 

FARINA  HASTY  PUDDING  WITH  SAUCE. 

i  quart  of  milk. 

4  tablespoonfuls  of  farina. 

i  tablespoonful  of  butter. 

i  teaspoonful  of  salt. 

Heat  the  milk,  when  the  farina  has  soaked  two  hours 
in  just  enough  water  to  cover  it,  and  has  absorbed  it  all. 
Salt  the  milk  and  stir  in  the  farina.  Boil  half  an  hour, 
steadily  stirring  now  and  then,  from  the  bottom.  Add 
the  butter  ;  and  let  the  pudding  stand  in  hot  water  three 
minutes  after  you  cease  to  stir,  before  turning  out  into  an 
open,  deep  dish.  Make  a  good  sauce  of  butter,  sugar, 
and  nutmeg,  and  eat  with  it. 


Jburtl)  ttJeek. 


Crust  Soup. 

Mock  Pigeons  with  Mushroom  Sauce.  Baked  Potatoes. 

Cabbage  Sprouts  and  Eggs.  Mixed  Pickles. 

Bread  and  Raisin  Pudding. 

CRUST  SOUP. 

1  quart  of  dry  crusts,   the  more  stale  the  better,  if 

sweet. 

2  cups  of  yesterday's  soup. 


276  APRIL. 

2  cups  of  boiling  water. 

1  onion. 

3  great  spoonfuls  of  butter. 

2  eggs. 

Salt  and  pepper. 

A  little  chopped  parsley. 

Pour  the  boiling  water  upon  the  crusts,  which  should  be 
broken  small.  Set  in  a  pot  of  boiling  water  for  one  hour, 
with  a  small  onion  minced  fine,  and  the  seasoning. 
Meanwhile  skim  the  cold  soup  (or  any  good  gravy)  and 
heat  to  a  boil.  At  the  end  of  the  hour,  add  the  butter  to 
the  bread,  and  cover  ten  minutes  longer.  Then  turn 
into  the  soup  ;  beat  up  the  bread  and  stir  in  the  parsley. 
Simmer  fifteen  minutes,  beat  the  eggs  light,  pour  a  little 
of  the  soup  upon  them  to  heat  them  before  stirring  them 
well  into  the  contents  of  the  kettle.  Take  from  the  fire 
at  once,  lest  the  eggs  should  curdle. 

MOCK  PIGEONS  WITH  MUSHROOM  SAUCE. 

2  fillets  of  veal. 

Force-meat  of  crumbs  and  chopped  salt  pork,  well  sea- 
soned. 

\  cup  of  mushrooms  and  a  little  minced  onion. 

i  sweetbread. 

12  oysters. 

Pepper  and  salt. 

The  fillets  must  be  boneless.  Sprinkle  with  pepper 
and  spread  with  force-meat.  Roll  up  closely  and  wind 
with  packthread.  Put  into  a  dripping-pan  with  enough 
water  to  half  cover  them.  Invert  a  pan  over  them,  and 
bake  from  forty-five  minutes  to  one  hour  in  proportion  to 
their  size.  Boil,  then  blanch  the  sweetbread,  by  drop- 
ping it  into  cold  water.  Cut  into  dice,  put  into  a  cup  of 
oyster  liquor  with  a  spoonful  of  butter,  and  simmer  fifteen 
minutes.  Baste  the  "  pigeons  "  four  times — twice  with  but- 
ter, and  when  tender,  lay  on  a  hot  dish,  clip  and  care- 
fully withdraw  the  threads,  and  cover  to  keep  warm. 
Add  the  gravy  from  the  dripping-pan  to  the  sweetbread ; 
thicken  with  browned  flour ;  boil  once  ;  put  in  the  oys- 
ters and  mushrooms,  chopped,  and  stew  five  minutes  quite 


FOURTH  WEEK— TUESDAY.  2/7 

fast.  Pour  a  few  large  spoonfuls,  taking  up  the  thickest 
part,  over  the  "  pigeons  ; "  send  the  rest  up  in  a  sauce- 
boat.  You  will  find  this  a  very  nice  dish. 

BAKED  POTATOES. 

Parboil  and  skin  while  hot.  Lay  in  a  pan  and  anoint 
with  beef-dripping  or  butter,  from  time  to  time,  as  they 
brown.  Drain  off  the  grease  and  serve  hot,  after  pepper- 
ing and  salting. 

CABBAGE  SPROUTS  AND  EGGS. 

Boil  the  sprouts  tender,  drain  well,  pepper  and  salt. 
Lay  some  slices  of  crustless  toast  in  a  deep  dish,  and 
soak  in  boiling  water  ;  drain  them  and  cover  with  a  soft 
omelette  made  of  three  or  four  eggs,  "  stirred  "  up  in  a 
pan  in  which  has  been  heated  a  spoonful  of  butter.  Lay 
the  sprouts  upon  this,  buffer  well  and  eat  hot. 

BREAD  AND  RAISIN  PUDDING. 

i  quart  of  milk. 

i  loaf  of  stale  light  bread,  pared  and  sliced. 

Butter  to  spread  the  bread. 

4  eggs. 

•£•  cup  of  sugar. 

f  Ib.  of  raisins,  seeded  and  cut  into  thirds. 
Butter  the  bread.  Make  a  raw  custard  of  eggs,  sugar 
and  milk.  Line  the  bottom  of  a  buttered  dish  with  the 
bread.  Wet  with  custard;  strew  with  raisins,  and  lay 
in  more  bread.  Go  on  in  this  order  until  the  dish  is  full. 
The  uppermost  layer  should  be  of  bread,  well  buttered 
and  soaked.  Cover  the  dish  ;  set  in  boiling  water,  and 
bake  one  hour,  keeping  the  water  at  a  fast  boil.  Turn 
out  carefully,  and  pour  hot,  sweet  sauce  over  it.  The 
liquor  from  brandied  peaches,  made  hot,  with  a  little  but« 
ler,  makes  a  delicious  sauce  for  it. 


2/8  APRIL. 

Jbuvtl)  tthek. 

Bouillon  of  Beef. 
Tomato  Omelette  with  Cheese.  Savory  Rice  Pudding. 

Corn-Starch  Custard  Pie. 

BOUILLON  OF  BEEF. 

6  Ibs.  of  brisket  or  round  of  beef,  all  in  one  piece, 
4  turnips. 

3  carrots. 

2  Bermuda  onions. 

A  good  handful  of  cabbage  sprouts. 

2  tablespoonfuls  of  butter,  cut  up  in  flour. 

Bunch  of  sweet  herbs. 

i  teaspoonful  of  made  mustard. 

4  quarts  of  water. 

Cover  the  beef  with  the  water  and  cook  slowly  one 
hour.  Meanwhile,  cut  the  vegetables  into  long  strips — 
not  too  thin — leaving  the  sprouts  whole.  Cook  them  all 
in  boiling,  salted  water  twenty  minutes.  Throw  this 
water  away,  and  at  the  end  of  the  hour,  skim  the  soup 
well,  and  put  in  the  vegetables.  Stew  all  very  slowly  two 
hours  longer.  There  must  never  be  a  fast  boil.  Take 
out  the  beef ;  put  into  a  dripping-pan  ;  pour  a  cup  of  the 
soup  (strained),  seasoned  well  with  pepper,  salt,  and  mus- 
tard, over  it ;  dredge  thickly  with  flour  and  brown  in  a 
good  oven,  basting  every  few  minutes.  Take  half  the 
vegetables  from  the  pot  and  keep  hot.  Rub  the  rest 
through  a  colander ;  season  the  soup  and  pulp,  add  the 
herbs  and  return  to  the  saucepan ;  boil  sharply  five  min- 
utes ;  stir  in  butter  and  flour ;  simmer  five  minutes,  and 
the  soup  is  ready  for  the  tureen.  Season  the  reserved 
vegetables,  and  having  dished  your  beef,  lay  them,  very 
hot,  around  it.  Serve  with  each  slice. 

TOMATO  OMELETTE  WITH  CHEESE. 
Break  six  eggs  into  a  bowl  and  give  about  a  dozen 
whirls  of  the  beater,  just  enough  to   mingle  whites  and 
yolks  well.     Have  ready  in  a  frying-pan  a  great  spoonful 


FOURTH  WEEK— WEDNESDAY.  279 

of  butter.  When  it  begins  to  hiss,  run  it  quickly  over  the 
bottom  of  the  pan,  and  pour  in  your  eggs.  Take  the 
handle  of  the  pan  in  one  hand,  a  cake-turner  in  the  other, 
and  with  the  latter,  loosen  all  around  the  edges  of  the 
omelette,  while  with  the  other  hand  you  shake  the  pan  to 
keep  the  eggs  free  from  the  bottom.  In  about  three  min- 
utes, the  eggs  should  be  "  set,"  but  still  soft.  Let  an  as- 
sistant lay  upon  one-half  of  the  omelette  five  or  six  slices 
of  canned  tomatoes.  Fold  the  other  half  over  this  by  a 
dexterous  motion  of  the  turner :  invert  a  hot  dish  upoL 
the  pan  ;  upset  the  latter,  and  dish  the  omelette.  Have 
at  hand  a  handful  of  dry  cheese,  grated  and  seasoned  with 
pepper  and  salt.  Strew  the  omelette  thickly,  singe  with 
a  red-hot  shovel  held  very  close  to  the  cheese,  and  serve 
hot. 

N.  B. — Teach  your  cook  the  art  of  omelette-making  at 
breakfasts,  and  she  will  soon  be  capable  of  managing  this 
very  delightful  entree. 

SAVORY  RICE  PUDDING. 
i  teacupful  of  raw  rice, 
i  small  onion, 
i  cup  of  weak  broth.     Steal  from  your  soup  before  the 

vegetables  go  in,  .if  you  have  no  other. 
r  cup  of  milk. 

1  egg- 
Nearly  a  cupful  of  chopped  cold  meat — left  from  yes- 
terday. 

Pepper  and  salt. 

Boil  the  rice  with  the  whole  onion  in  the  broth,  adding 
more,  or  hot  water,  as  it  swells.  When  the  rice  is  soft 
and  has  soaked  up  the  broth,  remove  the  onion  and  add  a 
raw  custard  made  of  the  milk,  egg,  pepper,  and  salt.  Mix 
well  with  the  meat,  put  into  a  greased  mould,  set  in  a  pan 
of  boiling  water,  and  bake,  covered,  until  firm.  Keep  the 
water  boiling  hard.  About  forty-five  minutes  should  be 
ample  time.  Turn  out  and  eat  with  meat. 

CORN-STARCH  CUSTARD  PIE. 
6  eggs. 
3  pints  of  milk. 


280  APRIL. 

6  tablespoonfuls  of  white  sugar. 

2  tablespoonfuls  of  corn-starch. 

2  teaspoonfuls  essence  bitter  almonds. 
Boil  the  milk,  stir  in  the  corn-starch  wet  with  milk, 
Boil  one  minute  and  cool.  When  cold,  beat  in  the  sugar, 
the  yolks  and  two  whites.  Flavor,  and  bake  in  open 
shells  of  paste.  When  the  custard  is  "  set,"  draw  to  the 
door  of  the  oven,  and  cover  with  a  meringue  made  of  the 
reserved  whites  whipped  stiff  with  two  tablespoonfuls  of 
white  sugar  and  a  teaspoonful  of  vanilla.  Do  this  quickly 
and  close  the  oven  until  the  whites  begin  to  color.  Eat 
cold. 


Jourtl) 

Frugal  Soup. 

Calfs  Liver  a  1'Anglaise.  Potato  Croquettes. 

Spinach  and  Eggs.  Cucumber  Pickles. 

Cocoanut  Pudding. 

FRUGAL  SOUP. 

3  Ibs.  of  bones. 
£lb.  of  liver. 

1  slice  of  corned  ham. 

2  turnips. 

2  carrots. 

Nearly  a  can  of  tomatoes. 
£  cup  of  sago. 
Pepper  and  salt. 
Sweet  herbs. 

3  quarts  cold  water. 

Break  the  bones,  chop  the  meat,  vegetables,  and  herbs, 
and  cook  slowly" three  hours  in  the  water.  Soak  the  sago, 
all  this  time,  in  a  little  cold  water.  Strain  the  soup,  rub- 
bing the  vegetables  and  liver  through  the  colander ;  sea- 
son, boil,  and  skim  ;  put  in  the  sago  and  cook  half  an  houi 
more. 


FOURTH   WEEK— THURSDAY.  28 J 

CALF'S  LIVER  i  L'ANGLAISE. 

2  Ibs.  liver — sliced. 

£  Ib.  fat  salt  pork. 

2  tablespoonfuls  of  butter. 

i  small  onion,  minced  fine. 

i  teaspoonful  chopped  parsley. 

Pepper  and  browned  flour. 

Melt,  but  not  heat  the  butter  in  a  saucepan  ;  lay  in  the 
liver,  then  the  pork,  next  the  minced  parsley  and  onion, 
with  a  little  salt  and  pepper.  Cover  closely,  and  set 
where  it  will  heat  very  slowly  without  boiling,  for  one 
hour  and  a  half.  Then  increase  the  heat  gradually  until 
the  gravy  begins  to  bubble.  Remove  from  the  fire ;  cover 
the  liver  in  a  hot  water  dish,  thicken  the  gravy  in  the 
saucepan  and  pour  over  it  when  it  has  boiled  one  min- 
ute. Please  obey  these  directions  implicitly. 

POTATO  CROQUETTES. 

2  cups  cold  mashed  potato,  free  from  lumps. 

2  beaten  eggs. 

i  tablespoonful  melted  butter. 

Salt  and  pepper  to  taste. 

i  raw  egg,  beaten  alone. 

Cracker-crumbs. 

Mix  soft,  as  for  hominy  croquettes,  roll  in  egg  and 
cracker,  and  fry  in  hot  lard  or  dripping.  You  can  make 
into  long  rolls,  or  round  balls.  Drain,  and  serve  hot. 

SPINACH  AND  EGGS. 

"  Pick  the  leaves  from  the  stems  ;  cook  twenty  minutes 
in  plenty  of  boiling,  salted  water  ;  drain,  chop  fine,  re- 
turn to  the  fire  with  butter,  a  little  sugar,  pepper,  and 
salt.  Beat  until  nearly  dry,  and  very  smooth  ;  mould  in 
a  hot,  oblong  pan  ;  turn  out  and  garnish  with  sliced  egg. 

COCOANUT  PUDDING. 

i  large  cup  bread-crumbs. 

i  cocoanut,  pared  and  grated. 

i  tablespoonful  corn-starch,  wet  with  cold  water. 


282  APRIL. 

\  cup  of  butter. 

1  cup  of  sugar. 

2  cups  of  milk. 
5  eggs. 

Nutmeg  and  rose-water  to  taste. 

Soak  the  crumbs  in  the  milk  ;  cream  butter  and  sugar, 
and  beat  in  the  yolks,  then  add  to  the  soaked  crumbs. 
Stir  in  corn-starch,  beaten  whites  and  flavoring — at  last, 
cocoanut.  Beat  hard  and  bake  forty-five  minutes  in  a 
buttered  pudding-dish.  Eat  cold. 


Jburtl)  tthek. 


Onion  Soup. 

Salmon  Croquettes.  Mutton  Chops,  Broiled. 

Parsnip  Fritters.  Squeezed  Potatoes. 

Almond  Blanc-Mange. 


White  Cake, 

ONION  SOUP. 

3  sliced  onions. 

2  tablespoonfuls  of  butter,  and  twice  as  much  .flour. 

1  quart  of  milk. 

2  cups  of  boiling  water, 
i  cup  of  mashed  potato. 
Pepper,  salt,  and  fried  bread. 

i  teaspoonful  essence  of  celery. 

Soda. 

Fry  the  onions  in  the  butter  ;  strain  the  latter ;  return 
to  the  frying-pan  and  stir  in  the  flour  gradually,  cooking 
until  it  is  a  light  bistre  color.  Thin  with  boiling  water, 
added  slowly.  Meanwhile,  heat  the  milk,  and  work  by 
degrees,  into  the  potato.  Then  strain  through  a  colander 
into  a  saucepan  ;  add  a  piece  of  soda  the  size  of  a  pea, 
and  set  within  a  pot  of  boiling  water.  Cook  ten  minutes, 


FOURTH  WEEK— FRIDAY.  283 

season  well,  put  in  the  flour  and  butter.  Then  mince 
the  onions  very  fine,  and  stir  in.  Let  all  stand  in  the  hot 
water  ten  minutes ;  add  celery.  Flavor  and  pour  upon 
the  fried  bread,  cut  into  dice  and  put  into  the  tureen. 

SALMON  CROQUETTES. 

1  can  preserved  salmon. 

2  raw  eggs. 

i  tablespoonful  of  butter. 

Yolks  of  2  hard  boiled  eggs. 

i  teaspoonful  anchovy  sauce. 

Juice  of  £  lemon. 

Season  with  salt,  pepper,  a  little  mace  and  nutmeg. 

£  cup  crumbs. 

Mince  the  fish  ;  work  in  the  butter,  slightly  warmed  ; 
the  powdered  yolks,  the  seasoning,  raw  eggs — finally,  the 
crumbs.  Make  into  rolls  ;  shape  well  by  rolling  in  a  dish 
covered  thickly  with  flour.  Fry  quickly  in  sweet  lard. 
Roll  each,  when  done,  for  one  instant,  upon  a  clean  cloth 
to  take  off  the  grease.  Lay  a  square  of  treble  tissue- 
paper,  red,  green,  and  white,  upon  a  dish  (fringing  the 
ends),  and  serve. 

MUTTON  CHOPS — BROILED. 

If  you  have  not  a  "vertical  broiler,"  lay  upon  a  hot 
gridiron — greased — and  turn  often  over  a  clear  fire,  until 
nicely  browned.  Butter,  salt,  and  pepper  each  one  as  it 
is  taken  from  the  fire. 

SQUEEZED  POTATOES. 

Put  old  potatoes  on  in  cold  water,  and  cook  soft.  Skin 
rapidly,  set  over  the  fire  for  one  minute ;  then,  twist  a 
soft,  dry  cloth  around  each  one  until  you  feel  it  crush  but 
not  quite  break  open.  Lay  each,  as  you  squeeze  it, 
within  a  hot  dish,  lined  with  a  napkin,  When  all  are  in, 
turn  the  four  corners  of  the  napkin  over  the  top  to  keep 
in  the  heat. 

PARSNIP  FRITTERS. 

Boil,  scrape,  and  mash  ;  take  out  fibres  and  hard  bits, 
Work  into  four  large  parsnips  one  beaten  egg,  a  teaspoon 


284  APRIL. 

ful  of  flour,  with  pepper  and  salt.  Make  into  small, 
round  cakes,  roll  in  flour  and  fry  in  good  dripping.  Drain 
well,  and  serve  hot. 

ALMOND  BLANC- MANGE. 

i  quart  of  milk. 

i  oz.  Cooper's  gelatine. 

£  Ib.  of  almonds,  blanched  and  pounded,  with  i  table- 
spoonful  of  rose-water  to  prevent  oiling. 

£  cup  of  sugar. 

Soak  the  gelatine  one  hour  in  a  cup  of  the  milk.  Heat 
the  rest;  add  the  almond-paste,  and  stir  over  the  fire 
three  minutes,  then  put  in  the  sugar  and  gelatine,  and  stir 
five  minutes  more.  Strain  through  thin  muslin,  pressing 
hard.  When  cool,  pour  into  a  wet  mould,  and  set  upon 
ice,  or  in  cold  water  to  form.  Eat  with  cream  and  sugar. 
It  is  a  good  plan  to  blanch  the  almonds  the  day  before 
they  are  to  be  pounded. 

WHITE  CAKE. 

Please  see  "  COMMON  SENSE  IN  THE  HOUSEHOLD"  Series 
No.  i.,  "  General  Receipts,"  page  334. 


Jburtl)  iDeek.  Saturbag. 

Okra  and  Tomato  Soup. 
Beefs  Heart.  Ramakins. 

Potatoes  a  la  Creme.  Lima  Beans. 


Newark  Pudding. 

OKRA  AND  TOMATO  SOUP. 

6  Ibs.  of  coarse  beef. 
2  Ibs.  of  mutton  bones. 

Two  slices  of  corned  ham,  or  a  ham  bone,  or  bones  of 
salt  pork. 


FOURTH  WEEK— SATURDAY.  285 

i  can  okra  and  tomatoes. 

6  quarts  of  cold  water. 

Large  bunch  of  sweet  herbs. 

Pepper  and  salt. 

i  lump  of  white  sugar. 

Crack  the  bones  into  splinters.  Cut  the  meat  into 
strips  and  mince  the  herbs.  Put  on  in  the  water,  and 
cook  siviity)  four  hours.  Strain  off  the  liquor,  and  divide 
into  two  portions.  Season  the  meat,  bones,  etc.,  highly, 
put  them  back  into  that  portion  designed  for  Sunday,  and 
set  aside  in  a  cold  place.  Pour  the  stock  for  to-day's  soup 
back  into  the  pot ;  season  with  salt  and  pepper ;  boil  up, 
and  skim,  and  add  the  okra,  tomatoes,  and  sugar.  Sim- 
mei  half  an  hour,  boil  briskly  one  minute.  Skim  and 
serve. 

BEEF'S  HEART. 

Choose  a  fine,  fresh  one.  Wash  well,  lay  in  salt  and 
water  an  hour,  then  wipe  dry.  Stuff  with  a  force-meat  of 
crumbs,  minced  salt  pork,  pepper,  salt,  and  chopped 
parsley  with  a  little  onion.  Pack  this  in  tightly,  sew  the 
heart  up  in  coarse  net,  fitted  well  to  it,  and  stew  one  hour 
and  a  half  in  weak  broth.  (A  cupful  can  be  taken  from 
your  soup  stock.)  At  the  end  of  this  time,  take  it  out, 
undo  the  cloth,  and  return  the  heart  to  the  saucepan  with 
enough  gravy  to  half  cover  it.  Add  to  this  a  tablespoon- 
ful  of  butter  cut  up  in  as  much  flour  ;  pepper  and  salt  to 
taste.  Cover  closely,  and  simmer  half  an  hour,  turning 
the  heart  as  it  browns.  Dish  it ;  add  the  juice  of  half  a 
lemon  to  the  grav}^,  boil  once,  and  pour  over  the  heart, 

RAMAKINS. 

Rounds  of  lightly  toasted  bread. 
3  tablespoonfuls  grated  cheese. 
2  eggs,  beaten  light. 
i  tablespoonful  melted  butter. 
i  teaspoonful  anchovy  sauce, 
i  teaspoonful  of  flour,  wet  with  cream. 
A  little  salt  and  cayenne. 
Beat  eggs,   butter,  and  seasoning  together ;    then   the 


286  APRIL. 

cheese,  lastly,  the  flour.     Work  all  to  a  cream  :  spread 
thickly  upon  the  bread,  and  brown  lightly. 

POTATOES  X  LA  CR&ME. 

Heat  a  cupful  of  milk  ;  stir  in  a  heaping  tablespoonful 
of  butter  cut  up  in  as  much  flour.  Stir  until  smooth  and 
thick  ;  pepper  and  salt,  and  add  two  cupfuls  of  cold  boiled 
potatoes,  sliced,  and  a  little  very  finely  chopped  parsley. 
Shake  over  the  fire  until  the  potatoes  are  hot  all  through, 
and  pour  into  a  deep  dish. 

LIMA  BEANS. 

Open  the  can  an  hour  before  it  is  needed,  and  empty 
into  a  bowl.  When  ready  for  the  beans  drain  off  the 
liquor  and  cook  in  boiling  water  twenty-five  minutes. 
Drain,  butter,  pepper  and  salt,  and  serve. 

NEWARK  PUDDING. 

i  quart  of  milk. 
5  eggs. 

1  large  cup  fine  crumbs. 

2  tablespoonfuls  of  rice-flour. 

£  Ib.  of  raisins  cut  in  two,  seeded  and  dredged  with 

flour. 

2  teaspoonfuls  vanilla,    or  other  extract.     (If  possible 
get  your  flavoring  extracts  from  COLGATE  &  Co.,  53 
AND   55  JOHN  STREET,  NEW  YORK.      They  are 
good  from  first  to  last,  which  is  more  than  I  can 
say  for  many  others.) 
2  tablespoonfuls  of  melted  butter. 
J  teaspoonful  of  soda. 

Beat  the  yolks.  Add  the  crumbs  soaked  in  a  pint  of 
the  milk.  Stir  in  the  rice-flour,  wet  in  cold  milk  ;  the  re* 
served  pint  of  milk ;  the  butter,  flavoring,  the  fruit,  and 
lastly,  the  whisked  whites.  Bake  one  hour  in  a  well- 
greased  mould ;  turn  out  and  eat  with  hard  sauce. 


FIRST  WEEK—SUNDAY. 


MAY. 

fthek.  jStmbag. 

Clear  Soup. 

Roast  Lamb.  Green  Peas 

Mint   Sauce.  Asparagus  on  Toast. 

Potato  Eggs. 

Rice  and  Tapioca  Pudding. 

CLEAR  SOUP. 

Take  all  the  fat  from  the  stock  reserved  for  to-day,  and 
pour  the  liquid  carefully  off  from  the  meat  and  bones, 
not  disturbing  the  sediment  in  the  bottom.  (Mem. 
Take  out  a  little  of  the  meat,  beef,  and  ham,  for  a  purpose 
of  which  we  shall  speak  presently — add  boiling  water — 
about  a  quart — to  the  rest  of  the  residuum  with  more  sea- 
soning, and  the  remains  of  your  okra  and  tomato  soup. 
Stew  gently  half  an  hour,  and  set  aside  in  a  cool  place  for 
to-morrow.  The  growing  heat  of  the  weather  makes  this 
a  necessary  precaution.)  Put  then  the  clear  stock  upon 
the  fire  with  a  whole  onion,  and  simmer  thirty  minutes. 
Skim  well,  take  out  the  onion,  and  stir  in  two  tablespoon- 
fuls  of  gelatine  previously  soaked  one  hour  in  cold  water, 
with  a  tablespoonful  (scant)  of  Harvey's  sauce.  Cook 
five  minutes  and  pour  out. 

ROAST  LAMB. 

Lay  in  the  dripping-pan  ;  dash  a  cupful  of  boiling  water 
over  it  and  roast  in  a  good  oven,  allowing  about  ten  min- 
utes— not  more — to  the  pound.  Baste  often  and  freely, 
and  after  half  an  hour,  cover  with  a  sheet  of  thick  paper. 
Five  minutes  before  "taking  it  up,  remove  this,  dredge  with 
flour,  and  as  this  browns,  bring  to  a  froth  with  butter. 
Do  not  send  the  gravy  to  table  if  you  use  mint  sauce. 


288  MAY. 

MINT  SAUCE. 

2  tablespoonfuls  green  mint,  chopped  very  fine. 
i  tablespoonful  white  sugar. 
About  half  a  cupful  best  cider  vinegar. 
Put  sugar  and  vinegar  into  a  sauce-boat  and  stir  in  the 
mint.     Let  it  stand  fifteen  minutes  before  serving. 

GREEN  PEAS. 

i  have  purposely  avoided  too  early  an  introduction  of 
green  vegetables  and  other  spring  dainties,  through  fear 
that  the  high  prices  demanded  for  them  might  make  this 
part  of  my  work  useless  for  housekeepers  of  moderate 
means.  By  the  first  of  May,  however,  even  our  Northern 
markets  should  be  well  supplied  at  reasonable  rates  with 
many  delightful  esculents  which  are,  as  yet,  brought  only 
from  the  South. 

Shell  the  peas  and  wash  well  in  cold  water.  Cook  in 
boiling  water — salted — for  twenty-five  minutes.  A  lump 
of  sugar  will  be  an  addition,  and  a  pleasant  one,  to  mar- 
ket peas.  Drain  well,  stir  in  a  great  lump  of  butter,  and 
pepper  and  salt.  Serve  hot. 

ASPARAGUS  UPON  TOAST. 

Cut  the  stalks  of  equal  length,  rejecting  the  woody  por- 
tions and  scraping  the  whiter  parts  retained.  Tie  in  a 
bunch  with  soft  tape,  and  cook  about  thirty  minutes,  if  of 
fair  size.  Have  ready  six  or  eight  slices  of  crustless 
bread,  nicely  toasted.  Dip  in  the  asparagus -liquor,  butter 
well  and  lay  upon  a  very  hot  dish.  Drain  the  asparagus, 
untie,  and  arrange  upon  the  toast,  peppering  and  butter- 
ing to.  taste. 

POTATO   EGGS. 

2  cups  mashed  potato. 
£  cup  minced  meat. 
2  beaten  eggs. 

2  tablespoonfuls  hot  milk. 

i  tablespoonful  melted  butter. 

3  tablespoonfuls  gravy. 
Pepper,  salt,  and  dripping. 


FIRST   WEEK— MONDAY.  289 

Work  the  potato  smooth  with  butter,  milk,  gravy,  and 
beaten  eggs.  Put  into  a  saucepan,  and  stir  over  the  fire 
until  smoking  hot.  Stir  in  the  meat ;  let  it  get  cool 
enough  to  handle.  Flour  your  hands  and  make  the  mix- 
ture into  egg-shaped  balls.  Roll  in  flour  and  fry  in  hot 

dripping.     Pile  upon  a  hot  dish. 

t 

RICE  AND  TAPIOCA  PUDDING. 

£  cup  rice. 

£  cup  tapioca. 

f  cup  sugar. 

3  pints  of  milk. 

Cinnamon  to  taste. 

Soak  the  tapioca  three  hours  in  half  of  the  milk.  Wash 
the  rice  in  three  waters  and  soak  in  the  rest  of  the  milk 
the  same  length  of  time.  Put  them  together,  stir  in  the 
sugar  by  degrees,  until  all  is  melted  ;  season  with  cinna- 
mon and  a  pinch  of  salt ;  mix  up  well,  and  bake  in  a  slow 
oven  two  hours.  Make  it  on  Saturday,  and  eat  cold  on 
Sunday  with  sugar  and  cream. 


Jrat 


Yesterday's  Soup. 

Cold  Lamb.  Savory  Macaroni. 

Sea  Kale.  Potato  Salad. 

Coffee  and   Sister  Mag's    Cake. 

YESTERDAY'S  SOUP. 

Strain  the  stock  heated  up  on  Sunday  with  the  remains 
of  Saturday's  soup.  Boil  four  tablespoonfuls  of  rice  in  a 
little  water  until  soft.  Add,  with  the  water,  to  the  soup, 
with  additional  seasoning,  if  necessary,  and  heat  almost  to 
a  boil.  If  it  has  been  kept  in  a  cool  place  you  will  find  it 
very  good.  Never  throw  away  a  spoonful  of  any  soup, 
It  will  come  into  use  if  you  can  keep  it  from  spoiling, 
13 


290  MAY. 

COLD  LAMB. 

Trim  neatly,  garnish  with  curled  parsley,  and  pass  mixed 
pickles  with  it.  Few  methods  of  preparing  lamb  for  the 
table  by  warming  over  can  compare  with  the  easier  way 
of  setting  it  on  cold,  if  it  has  been  nicely  roasted  at  first. 

SAVORY  MACARONI. 

To  a  cup  of  yesterday's  soup  add  another  of  boiling 
water.  Let  them  boil  once  ;  skim  and  put  in  half  a  pound 
of  macaroni  broken  into  inch  lengths.  While  it  is  cook- 
ing tender,  boil  one  sweetbread  fifteen  minutes ;  throw 
into  cold  water  and  let  it  cool,  then  cut  into  small  dice. 
When  the  macaroni  is  tender,  but  not  broken,  mix  with 
it  a  custard  made  of  two  eggs,  one  large  cup  of  milk,  and 
a  little  salt.  Stir  into  the  macaroni  a  very  little  minced 
onion,  pepper  to  taste  ;  add  the  chopped  sweetbread  ; 
put  into  a  greased  mould,  with  a  cover  ;  put  this  into  a 
dripping-pan  full  of  boiling  water  and  cook  in  a  good  oven 
a  little  over  one  hour.  Turn  out  upon  a  hot  dish,  and 
send  around  grated  cheese  with  it. 

SEA- KALE. 

« 

Pick  over  carefully,  tie  up  in  bunches,  and  lay  for  half 
an  hour  in  cold  water.  Put  into  salted  boiling  water  and 
cook  twenty-five  minutes.  Put  buttered  toast  in  the 
bottom  of  a  deep  dish  ;  clip  the  threads  binding  the  kale, 
and  lay  it  upon  the  toast.  Pepper,  and  pour  a  cupful  of 
drawn  butter  over  it. 

POTATO  SALAD. 

Slice  cold  boiled  potatoes,  and  put  a  layer  in  a  salad 
dish.  Cover  with  thin  slices  of  hard  boiled  egg,  and  strew 
with  bits  of  pickled  onion.  When  the  dish  is  full  pom 
over  them  a  dressing  made  in  the  proportion  of  one  table- 
spoonful  of  vinegar  to  three  of  salad  oil ;  one  spoonful  of 
salt  to  half  as  much  pepper,  and  the  same  quantity  of  made 
mustard.  Beat  up  well  before  pouring  over  the  salad. 
Let  all  stand  ten  minutes— or  more— before  serving. 


FIRST  WEEK— TUESDAY. 

COFFEE  AND  SISTER  MAG'S  CAKE. 

Let  y  ;ur  coffee  be  strong  and  hot,  with  plenty  of  boiling 
milk.  % 

For  receipt  for  the  delightful  cake  mentioned  please 
see  "  COMMON  SENSE  IN  THE  HOUSEHOLD  "  Series  No.  i. 
"General  Receipts,"  page  321.  Friday  is  a  good  cake- 
baking  day. 


.first  tDeek.  Stteairap. 

Veal  and  Tapioca  Broth. 

Baked  Beefsteak.  Young  Onions  Stewed. 

Potatoes  Baked  with  Steak.  Lettuce  Salad. 

Oatmeal  Pudding  with   Cream. 

VEAL  AND  TAPIOCA  BROTH. 

3  Ibs.  scrag  of  veal,  well  broken,  and  the  meat  cut 

small, 
i  onion. 

1  turnip. 

•J-  cup  of  pearl  tapioca. 

2  blades  of  mace. 

2  teaspoonfuls  essence  of  celery. 
Pepper  and  salt. 

3  quarts  of  cold  water. 

Put  meat,  bones,  and  sliced  vegetables  on  in  the  water, 
and  cook  slowly  three  hours.  Soak  the  tapioca  during 
this  time  in  a  very  little  milk.  Strain  the  soup,  rubbing 
the  vegetables  through  the  colander ;  cool  to  throw  up 
the  fat.  Skim  and  season.  When  hot  again  put  in  the 
tapioca  and  stir  until  it  melts.  Simmer  half  an  hour, 
add  the  celery  essence  and  serve. 

BAKED  BEEFSTEAK. 

Take  the  bone  from  a  large  sirloin  steak  ;  flatten  it 
with  the  side  of  a  hatchet,  wash  over  the  upper  side  with 


292  MAY. 

a  beaten  egg  and  spread  thickly  with  a  force-meat  of 
crumbs,  minced  ham,  and  any  other  cold  meat  you  may 
have,  a  teaspoonful  of  minced  onion,  a  pinch  of  grated 
lemon  peel,  with  pepper 'and  salt,  a  beaten  egg  and  three 
tablespoonfuls  of  cream  or  milk.  Work  these  into  a 
paste  before  spreading.  Roll  the  steak  upon  them,  bind- 
ing closely  with  soft  pack-thread.  Have  ready  some  drip- 
ping in  a  frying-pan,  and  cook  the  steak  five  minutes  in 
this,  turning  as  it  browns.  Now  lay  it  in  a  dripping-pan 
with  a  cupful  of  boiling  water  ;  cover  and  bake  forty  min- 
utes, basting  and  turning  often.  When  done,  remove 
the  strings ;  lay  the  beef  upon  a  hot  dish  ;  thicken  the 
gravy  with  browned  flour,  boil  up  and  pour  half  over  it 
• — the  rest  into  a  boat. 

YOUNG  ONIONS  STEWED. 

Skin,  wash  well,  and  cook  in  boiling  water,  salted,  until 
half-done — say  fifteen  minutes.  Then,  throw  off  nearly 
all  the  water  and  replenish  with  scalding  milk.  Cook 
tender  in  this,  stir  in  pepper,  salt,  a  great  spoonful  of 
butter  cut  up  in  a  teaspoonful  of  flour.  Simmer  three 
minutes,  and  pour  out. 

POTATOES  BAKED  WITH  STEAK. 

Parboil,  skin,  and  quarter  some  large  potatoes.  About 
ten  minutes  before  you  take  up  your  steak,  lay  the  pota- 
toes around  it  in  the  pan,  and  brown  in  the  hot  gravy. 
Serve  in  the  dish  with  the  meat,  laid  on  the  outer  edge. 

LETTUCE  SALAD. 

Pull  out  the  hearts  and  blanched  leaves,  heap  them 
within  a  salad  bowl ;  strew  with  powdered  sugar,  and 
pour  over  them  a  dressing  made  according  to  directioni 
given  yesterday.  Toss  up  well  with  a  silver  fork. 

OATMEAL  PUDDING  WITH  CREAM. 

i  quart  of  boiling  milk. 

4  tablespoonfuls  best  Irish  oatmeaL 

4  tablespoonfuls  of  flour. 

i  teaspoonful  of  salt. 


FIRST  WEEK— WEDNESDAY. 

Wet  up  flour,  oatmeal,  and  salt,  with  cold  milk  and  stir 
into  the  hot,  which  must  be  in  a  farina-kettle.     Stir  twenty 
minutes  well  from  the  bottom,  and  let  it  stand  ten  min 
utes  in  the  boiling  water  without  cooking  before  pouring 
into  an  uncovered  deep  dish.     Eat  with  cream  and  sugar. 


Jir0t  tihek. 

Hot  Pot. 
Stewed  Breast  of  Veal  with  Mushrooms. 

Rhubarb  Sauce.  Spinach  a  la  Reine. 

Browned  Mashed  Potatoes. 

Burnt  Custard. 

HOT  POT. 

4  Ibs.  coarse  lean  beef,  cut  up  small 

2  good-sized  crabs. 

£  Ib.  of  streaked  salt  pork. 

Bunch  of  sweet  herbs. 

i  onion. 

i  bunch  of  asparagus — the  green  tops  only. 

8  Boston  crackers. 

Cayenne  pepper. 

Butter  for  crackers. 

6  quarts  of  water. 

Juice  of  i  lemon. 

Boil  beef,  herbs  and  onion  together  in  the  water — cook- 
ing slowly — three  hours.  Cool,  to  throw  up  the  fat,  and 
skim  well.  Put  away  half  of  the  liquor  with  the  meat, 
well-seasoned,  for  another  day.  Strain  the  remainder 
back  into  the  pot ;  add  the  meat  of  two  boiled  crabs 
nicely  cut — not  chopped — up,  and  the  pork,  also  boiled 
and  cut  into  dice  ;  the  asparagus-tops,  with  plenty  of  sea- 
soning. Stew  for  half  an  hour,  gently.  Have  ready  in 
your  tureen  eight  Boston  crackers  split,  laid  for  five  min- 
utes in  boiling  water,  then  drained  and  buttered.  Pour 


294  MA  Y. 

the  soup  over  these,  cover,  and  serve,  having  added  the 
lemon-juice  at  the  last.     Send  sliced  lemon  around  with  it 

STEWED  BREAST  OF  VEAL  WITH  MUSHROOM  SAUCE. 

Trim  neatly;  take  out  the  largest  bone,  and  fill  the 
cavity  with  a  good  force-meat.  Skewer  into  a  compact 
shape.  Lay  in  a  frying-pan  with  three  tablespoonfuls  of 
butter,  and  brown  on  both  sides.  Line  the  bottom  of  a 
large  saucepan  with  slices  of  pork,  pepper  them,  and  lay 
in  the  veal.  Cover  tightly,  and  heat  very  slowly,  one 
hour,  without  opening  the  pot.  Then  turn  the  meat, 
add  half  a  can  of  chopped  mushrooms,  and  half  a  Berr 
muda  onion,  sliced,  with  a  cup  of  boiling  water.  Cover 
again,  and  cook  for  another  hour — never  fast.  The  meat 
should  be  cooked  almost  wholly  in  its  own  steam.  Turn 
again,  and  simmer  fifteen  minutes.  Take  up  the  meat, 
thicken  the  gravy  with  browned  flour,  wet  with  cold  water, 
adding  a  little  boiling  water,  if  needful ;  boil  up,  and  pour 
over  the  veal.  If  these  directions  be  exactly  followed,  this 
dish  will  be  excellent. 

SPINACH  1  LA  REINE. 

Wash  well,  pick  off  the  leaves,  and  cook  them  twenty 
minutes  in  salted,  boiling  water.  Drain  and  press  out 
all  the  water ;  chop  very  fine.  Return  to  the  saucepan 
with  a  good  lump  of  butter,  pepper,  salt,  a  pinch  of  mace, 
a  teaspoonful  of  sugar,  and  three  spoonfuls — large  ones — 
of  good  gravy.  Stir,  beat,  and  toss,  until  nearly  dry. 
Fill  hot,  wet  egg-cups  with  the  mixture,  and  turn  out 
upon  a  heated,  flat  dish.  Lay  a  slice  of  egg  upon  each. 

RHUBARB  (OR  PIE-PLANT)  SAUCE. 

Skin,  and  cut  up  the  stalks.  Put  into  a  saucepan,  with 
just  enough  water  to  keep  them  from  burning,  and  stew 
slowly  until  soft.  Sweeten  while  hot,  but  not  on  the. 
fire.  Eat  cold. 

BROWNED  POTATOES — MASHED.  . 

Whip  up  boiled  potatoes  very  light  with  a  fork ;  beat  in 
butter,  milk,  and  salt.  Heat  roughly  upon  a  neat  bake- 


.  FIRST  WEEK—  THURSDA  Y.  295 

dish  (one  with  a  silver  stand  for  the  table,  if  you  have  it), 
and  brown  in  a  quick  oven,  glazing  with  butter,  when 
done. 

BURNT  CUSTARD. 

i  quart  of  milk. 

5  eggs. 

3  tablespoonfuls  of  sugar. 

Nutmeg  and  flavoring  extract  to  taste. 
Scald  the  milk,  but  not  to  boiling ;  beat  eggs  light  with 
the  sugar,  and  pour  upon  them  the  hot  milk.  Mix  well, 
and  bake  in  a  well-buttered  dish.  Turn  out  when  cold ; 
strew  very  thickly  with  white  sugar.  Set  the  plate  con- 
taining the  custard  upon  the  upper  grating  of  a  hot  oven. 
The  sugar  will  melt,  and  run  in  brown  streams  all  over 
the  moulded  pudding.  Slip  carefully  to  a  dish,  and  eat 
cold. 


firsi  tDeek. 


Italian  Minestra  Soup. 

Chicken  Pudding.  Boiled  Potatoes. 

Asparagus  and  Eggs.  Crabapple  Jelly. 

German  Puffs. 

ITALIAN  MINESTRA  Soup. 

Strain  the  stock  reserved  for  to-day  from  the  bones, 
after  taking  the  fat  from  the  top.  Never  neglect  this. 
Greasy  soups  are  not  good,  and  plenty  of  dripping  may 
be  thus  obtained  for  kitchen  use.  Heat  the  soup,  season 
to  taste,  and  add  a  little  more  than  half  a  cupful  of  min- 
estra,  by  some  known  as  Italian  Paste.  It  can  be  had  at 
the  best  grocers  in  various  shapes  —  like  wheat-grains,  in 
small  squares,  or  in  stars,  circles,  letters,  etc.  Simmer 
twenty  minutes,  and  pour  out.  The  minestra  should  be 
tender,  but  not  broken. 


296  MAY. 

CHICKEN  PUDDING. 

Cut  up  a  tender  fowl  into  neat  joints,  and  parboil,  sea- 
soning  well,  ten  minutes  before  you  take  it  up,  with  pep- 
per, salt,  and  a  generous  spoonful  of  butter.  It  should 
cook  slowly  for  half  an  hour.  Take  up  and  cool,  setting 
aside  the  liquor  for  your  gravy. 

BATTER  FOR  THE  PUDDING. 

i  quart  of  milk. 

3  cups  of  prepared  flour,  not  heaping. 

3  tablespoonfuls  of  melted  butter. 

4  well-whipped  eggs. 
A  little  salt. 

Make  a  hole  in  the  flour,  when  you  have  sifted  the  salt 
through  it.  Mix  eggs,  milk,  and  butter  together,  and 
pour  in  by  degrees,  beating  all  up  hard  at  the  last.  Put 
a  layer  of  chicken  in  the  bottom  of  a  bake-dish  ;  pour  a 
cupful  of  batter  upon  it ;  then  more  chicken,  and  so  on, 
until  the  dish  is  full,  with  batter  for  the  upper  crust.  It 
will  require  about  one  hour  to  bake  in  a  moderate  oven. 
Skim  the  cooled  gravy,  and  boil  down  one-half.  Then, 
stir  in  a  tablespoonful  of  butter,  cut  up  in  flour.  Boil 
once,  and  pour  over  a  beaten  egg.  Season  with  chopped 
parsley  ;  return  to  the  fire ;  let  it  almost  boil,  and  serve 
in  a  sauce-boat.  Pass  with  the  pudding. 

BOILED  POTATOES. 

Put  on  in  cold  water,  and  bring  to  a  rapid  boil.  When 
nearly  done,  pour  off  all  but  a  cupful  of  water.  Cover 
closely,  return  to  the  fire,  and  steam  until  the  skins  crack, 
and  the  potatoes  are  soft.  They  will  need  about  half  an 
hour's  boiling  in  all.  Uncover,  strew  with  salt,  leave  for 
a  few  moments  for  the  moisture  to  evaporate,  and  serve  at 
once.  Old  potatoes,  treated  thus,  can  be  made  mealy. 

ASPARAGUS  AND  EGGS. 

Cut  about  two  dozen  stalks  of  asparagus — leaving  out 
the  hard  parts — into  inch  lengths,  and  boil  tender. 
Drain ;  pour  upon  them  a  cupful  of  drawn  butter ;  stii 


FIRST  WEEK— FRIDAY.  2$, 

until  hot,  then  turn  into  a  bake-dish.  Break  six  eggs 
upon  the  top  ;  put  a  bit  of  butter  upon  each  ;  salt  and 
pepper,  and  put  into  a  quick  oven  until  the  eggs  are 
"set." 

GERMAN  PUFFS. 

3  cups  of  prepared  flour. 

3  cups  of  milk. 

3  eggs — whites  and  yolks  whipped  separately,  and  very 
light. 

3  teaspoonfuls  of  melted  butter. 

i  saltspoonful  of  salt. 

Make  a  batter  as  directed  for  your  chicken  pudding, 
beat  up  hard,  and  bake  in  nine  cups,  such  as  you  used 
for  measuring,  to  a  fine  brown.  The  oven  should  be  a 
quick  one,  and  the  puffs  be  served  immediately  in  their 
cups. 


Jirat  iDeek. 

Canned  Corn  Soup. 

Boiled  Shad.  Scalloped  Roes. 

Potato  Snow.  Green  Peas. 

Cress  Salad. 

Lemon   Trifle. 
Tea  and   Cake. 

CANNED  CORN  SOUP. 

i  can  of  sweet  corn, 
i  quart  of  boiling  water. 

1  quart  of  milk. 

3  tablespoonfuls  of  butter  rolled  in  one  tablespoonful 
of  flour. 

2  eggs. 
Pepper  and  salt. 

i  tablespoonful  tomato  catsup. 
13* 


29.8  MA  Y. 

Drain  the  corn  and  chop  it  in  a  chopping-tray.  Put  on 
in  the  boiling  water  and  cook  steadily  one  hour.  Rub 
through  a  colander,  leaving  the  husks  behind  and  return, 
with  the  water  in  which  it  has  boiled,  to  the  fire.  Season  ; 
boil  gently  three  minutes  and  stir  in  the  butter  and  flour. 
Have  ready  the  boiling  milk,  pour  it  upon  the  beaten 
eggs,  and  these  into  the  soup.  Simmer  one  minute,  stir- 
ring all  the  while  ;  take  up,  add  the  catsup  and  pour  out. 

BOILED  SHAD. 

Clean,  wash  and  wipe  a  large  roe  shad.  Set  aside  the 
roes  for  your  scallop.  Sew  up  the  fish  in  a  thin  cloth 
fitted  to  its  shape ;  cover  well  with  boiling  salted  water, 
and  cook  from  forty-five  minutes  to  an  hour,  according  to 
its  size.  Unwrap  and  butter  and  pepper,  after  laying  it 
upon  a  hot  dish.  Pour  over  it  a  few  spoonfuls  of  drawn 
butter  in  which  have  been  mixed  the  chopped  yolks  of 
two  eggs,  a  little  parsley,  and  the  juice  of  a  lemon.  Serve 
the  same  in  a  boat.  Garnish  the  fish  with  rings  of  the 
whites  of  the  boiled  eggs,  with  a  sprig  of  parsley  in  each. 

SCALLOPED  ROES. 

The  roes  of  the  shad. 

i  cup  of  drawn  butter,  and  the  yolks   of  three   hard- 
boiled  eggs. 

i  teaspoonful  of  anchovy  paste. 
Juice  of  half  a  lemon, 
i  cup  of  bread-crumbs. 
Parsley,  salt  and  pepper  to  taste. 

Boil  the  roes  in  water  with  a  little  vinegar  stirred  in. 
Lay  in  cold  water  five  minutes  and  wipe  dry.  Break  up 
with  the  back  of  a  spoon,  but  do  not  crush  the  eggs.  Set 
by,  and  pound  the  boiled  yolks  to  a  powder.  Beat  this 
into  the  drawn  butter,  then  the  parsley  and  other  season- 
ing, finally  the  roes.  Strew  the  bottom  of  a  bake-dish 
with  crumbs  ;  pour  in  the  mixture,  and  cover  thickly  with 
fine  crumbs.  Stick  dots  of  butter  over  the  top,  and  bake, 
coveied,  until  it  begins  to  bubble,  then  brown  upon  the 
upper  grating  of  the  oven. 


FIRST  WEEK— FRIDAY.  299 

POTATO  SNOW. 

Mash  with  a  beetle  very  fine,  working  ic  salt  only. 
Then  rub  hard  and  fast  through  a  colander  into  a  hot  dish. 
The  potato  should  fall  in  light  spiral  threads.  Set  in  the 
oven  three  minutes  to  renew  the  heat,  but  do  not  let  it 
•'  crust "  or  brown. 

GREEN  PEAS. 
See  receipt  given  on  Sunday. 

CRESS  SALAD. 

Pull  the  sprigs  to  pieces  and  pour  over  them  a  dressing 
such  as  was  made  for  your  potato  salad  on  Monday. 

LEMON  TRIFLE. 

Juice  of  2  lemons  and  grated  peel  of  one. 

i  pint  cream,  well  sweetened  and  whipped  stiff. 

i  cup  of  sherry. 

A  little  nutmeg. 

Let  sugar,  lemon-juice,  and  peel  lie  together  two  hours 
before  you  add  wine  and  nutmeg.  Strain  through  doa- 
ble tarlatan,  and  whip  gradually  into  the  frothed  cream. 
Serve  very  soon,  heaped  in  small  glasses.  Pass  cake  with 
this  as  well  as  with  the  tea. 

TEA  AND  CAKE. 

Whereas  pound,  jelly,  or  cup-cake  should  accompany 
your  trifle,  small  sponge-cakes,  or  cookies — not  too  sweet 
— taste  better  with  tea,  and  do  not  detract  sc  much  from 
its  flavor. 


300  MAY. 

Jtt0t 


Minced  Beef  Soup. 

Ragout  of  Mutton.  Boiled  Potatoes, 

French  Beans  with  Force-meat  Balls.          Boiled  Rice. 

Neapolitan  Pudding. 

MINCED  BEEF  SOUP. 

4  Ibs.  lean  beef,  minced  fine,  as  for  beef-tea. 
2  Ibs.  mutton-bones. 

2  carrots,  grated. 

2  sliced  onions. 

Bunch  of  sweet  herbs,  and  small  bunch  of  asparagus,  also 

chopped. 
Pepper  and  salt. 

5  quarts  of  water. 
Strips  of  buttered  toast. 

Crack  the  bones  to  splinters,  and  put  on  with  the  vege- 
tables in  three  quarts  of  cold  water  and  boil  two  hours. 
Strain,  rubbing  the  vegetables  to  a  pulp,  and  add,  with  the 
rest  of  the  water,  also  cold,  to  the  minced  beef.  Bring  to 
a  boil,  cook  gently  one  hour  after  it  boils,  and  strain, 
pressing  hard.  Reserve  a  little  of  the  beef  for  force-meat, 
and  put  away  the  rest  well  seasoned,  after  pouring  back 
over  it  half  the  soup,  as  stock  for  to-morrow.  Keep  in  a 
cool  place.  Chop  the  herbs  and  put  into  that  meant  for 
to-day,  with  pepper  and  salt.  Boil  and  skim  fifteen  min- 
utes. Have  ready  some  long  strips  of  buttered  crisp 
toast  in  the  tureen  and  pour  on  the  soup. 

RAGOUT  OF  MUTTON. 

3  Ibs.    of  mutton,  without,  bone,  cut  into   strips  three 

inches  long  by  one  wide. 
2  lamb  sweetbreads. 

1  cup  of  gravy  made  from  bones,  skin,  etc. — the  *'  trim 

mings  "  of  the  meat. 

2  eggs. 


FIRST  WEEK— SATURDAY.  30 1 

^  lb.  streaked  salt  pork. 

i  fried  onion. 

i  cup  of  green  peas. 

Pepper,  salt,  and  parsley. 

Dripping  for  frying. 

Browned  flour. 

Fry  the  onion  in  plenty  of  dripping ;  then  the  meat  for 
five  minutes.  Parboil  the  sweetbreads,  throw  into  cold 
water  to  blanch  ;  wipe  and  slice  ;  then  fry  also  in  the  fat. 
Lay  sliced  pork  in  the  bottom  of  a  saucepan,  upon  this 
the  mutton,  then  the  sweetbreads,  next  the  onion,  the 
green  peas,  then  pepper  and  salt.  Cover  with  the  gravy  ; 
put  on  a  close  lid  and  stew  gently  for  an  hour  after  the 
boil  sets  in.  Take  up  the  meat  and  sweetbreads  ;  thicken 
the  gravy  with  browned  flour ;  pour  it  upon  two  beaten 
eggs,  stir  one  minute  over  the  fire  and  pour  upon  the 
meat. 

BROILED  POTATOES. 

Cut  cold  boiled  potatoes  lengthwise  ;  cook  over  a  clear 
fire  upon  a  greased  gridiron,  until  they  begin  to  brown. 
Lay  upon  a  hot  dish,  butter,  pepper,  arid  salt. 

FRENCH  BEANS  WITH  FORCE-MEAT  BALLS. 
Chop  the  beef  taken  from  the  soup  when  cold.  Add 
one-third  as  much  bread-crumbs,  and  season  well.  Put 
a  spoonful  of  butter  into  a  saucepan,  and  when  it  hisses, 
stir  in  the  meat,  then  a  little  browned  flour  wet  up  with 
cold  water.  Beat  an  egg  light,  pour  the  meat  upon  it, 
and  mix  well.  Make  into  floured  balls  and  fry  in  hot  drip- 
ping. Cook  the  beans  as  usual  and  lay  the  balls  about 
them  when  dished. 

BOILED  RICE. 

Wash  well  and  cook  in  hot  salted  water,  shaking  up 
from  time  to  time  until  the  water  is  nearly  all  absorbed, 
and  the  rice  soft,  with  every  grain  distinct.  Put  a  good 
piece  of  butter  upon  the  top  after  it  is  dished. 

NEAPOLITAN  PUDDING. 
i  large  cup  of  bread-crumbs  soaked  in  milk, 
f  cup  of  sugar. 


MAY. 


5  eggs. 

i  lemon,  juice  and  grated  rind. 

\  Ib.  stale  sponge-cake. 

\  Ib.  almond  maccaroons. 

\  cup  jelly  or  jam. 

i  small  tumbler  of  sherry  wine. 

\  cup  of  milk  for  the  crumbs. 

i  tablespoonful  melted  butter. 

Cream  butter  and  sugar.  Beat  in  the  whipped  yolks; 
then  the  crumbs,  the  lemon,  and  when  this  is  a  smooth 
paste,  the  whites.  Butter  a  mould  thickly,  and  cover  the 
bottom  with  dry  bread-crumbs,  and  these  with  macca- 
roons, laid  evenly.  Wet  with  wine,  and  pour  on  a  layer 
of  the  mixture  just  made  ;  next,  put  sliced  cake  spread 
with  jelly,  then  more  maccaroons  wet  with  wine,  more 
custard,  cake  and  jam,  until  all  the  materials  are  used  up, 
with  a  layer  of  custard  on  top.  Cover  closely  ;  set  in  a 
pan  of  boiling  water  and  cook  three-quarters  of  an 
hour  in  the  oven,  then  remove  the  top  and  brown.  Turn 
out  carefully,  and  pour  over  it  a  sauce  made  of  currant- 
jelly  warmed,  and  beaten  up  with  two  tablespoonfuls  of 
melted  butter  and  a  glass  of  wine.  A  plain  round  mould 
is  best  for  this  pudding. 


Seconir  tDeek.  Bunirag. 

Soup  a  1'Italienne. 

Beef  a  la  Mode.  Asparagus  upon  Toast. 

Green  Peas.  Mashed  Potatoes. 


Tropical  Snow  with  Jelly  Cake. 

SOUP  i  L'ETALIENNE. 

Take  the  fat  from  the  top  of  the  reserved  stock,  strain 
it  and  heat  to  scalding.  Heat  in  another  vessel  a  pint  of 
milk,  pour  it  upon  three  beaten  eggs  ;  return  to  the 
saucepan  with  a  little  salt  and  a  pinch  of  soda,  and  cook 


SECOND   WEEK— SUNDAY.  303 

two  minutes,  stirring  all  the  while.  Have  ready  foiu 
tablespoonfuls  of  grated  cheese  in  the  bottom  of  a  tureen, 
pour  in,  first,  the  milk  and  eggs,  then  the  soup.  Stir  all 
up  well,  and  serve. 

BEEF  1  LA  MODE. 

Remove  the  bone  from  a  round  of  beef,  and  trim  away 
the  gristle  and  tough  bits  from  the  edges.  (Cover  these 
with  water  and  boil  down  for  soup-stock.  Season  highly 
and  put  by  in  a  cool  place  for  Monday.)  Bind  the  beef 
into  a  good  shape  by  sewing  about  it  a  broad  band  of 
stout  muslin,  as  wide  as  the  round  is  high.  Cut  a  pound 
of  salt  pork  into  strips  long  enough  to  reach  from 
top  to  bottom  of  the  beef — make  incisions  in  it  with  a 
thin,  long-bladed  knife,  and  thrust  these  in  closely 
together.  Fill  the  hole  from  which  the  bone  was  taken 
with  a  force-meat  of  minced  pork  and  crumbs,  highly 
spiced.  Put  the  meat  thus  prepared  in  a  deep  earthen- 
ware dish,  and  rub  well  into  it  a  mixture  of  one  cup  of 
vinegar,  a  teaspoonful  of  mixed  cloves  and  allspice,  a  tea- 
spoonful  of  salt,  and  the  same  of  made  mustard  ;  a  table- 
spoonful  of  sugar  and  a  bunch  of  sweet  herbs  minced,  with 
as  much  pepper  as  salt.  Leave  the  beef  in  the  pan  with 
the  spiced  vinegar  about  the  base  from  Saturday  until 
Sunday  morning,  turning  several  times.  Early  on  Sun- 
day, put  it  into  a  large  pot,  with  enough  boiling  water  to 
half-cover  it ;  cover  tightly  with  a  weight  upon  the  lid,  and 
stew  at  least  four  hours — or  half  an  hour  for  each  pound. 
Open  once,  when  half-done,  to  turn  the  meat.  Dish  the 
meat ;  cut  the  stitches  in  the  band,  and  withdraw  it  care- 
fully. Keep  hot  while  you  prepare  the  gravy.  Pour  oft 
all  but  a  cupful,  and  set  aside  for  soup-stock.  Thicken 
that  reserved  with  browned  flour,  and  serve  in  a  boat. 
Cut  the  beef  in  horizontal  slices. 

When  dinner  is  over,  pin  another  band  tightly  about  the 
meat ;  pour  gravy  on  the  top,  and  set  a  plate  with  a  heavy 
weight  upon  it,  on  the  round,  before  putting  it  away  for 
Monday's  dinner. 

ASPARAGUS  UPON  TOAST,  AND  GREEN  PEAS 
Please  see  receipts  given  on  last  Sunday. 


304  MAY. 

MASHED  POTATOES. 

Mash  in  the  usual  mariner,  working  in  mi\k,  butter,  and 
salt.  Make  into  a  smooth  mound  in  a  deep  dish,  and  score 
deeply  on  top  with  the  back  of  a  knife. 

TROPICAL  SNOW. 

10  sweet  oranges. 

1  cocoanut,  pared  and  grated. 

2  glasses  sherry. 

i  cup  powdered  sugar. 
6  bananas. 

Peel  and  cut  the  oranges  small,  taking  out  the  seeds. 
Put  a  layer  in  a  glass-bowl  and  wet  with  wine,  then  strew 
with  sugar.  Next,  put  a  layer  of  grated  cocoanut,  slice 
the  bananas  thin,  and  cover  the  cocoanut  with  them. 
When  the  dish  has  been  filled  in  this  order,  heap  with  co- 
coanut. Eat  soon,  or  the  oranges  will  toughen. 

JELLY  CAKE, 

In  some  of  its  pretty  variations,  and  sliced  in  triangles, 
should  go  around  with  the  snow. 


5econir 


Macaroni  Soup. 
Pressed  Beef.  Spinach. 

Potato  Puff.  Chow-chow. 

Southern  Rice  Pudding. 

MACARONI  SOUP. 

Take  the  fat  from  both  portions  of  stock  set  by  for  to- 
day ;  put  them  together,  and  strain  into  a  soup-kettle; 
Heat  to  a  boil,  skim  well,  and  after  fifteen  minutes'  cook- 
ing, add  a  quarter  of  a  pound  of  macaroni,  boiled  tender 
in  salted  hot  water,  and  cut  into  pieces  about  an  inch 
long.  Simmer  ten  minutes  and  pour  out. 


SECOND   WEEK— MONDAY.  3°5 

PRESSED  BEEF. 

Take  the  weight  from  your  round  of  beef;  undo  the 
bandage,  and  set  on  the  table  cold,  garnished  with  cresses. 
Cut  in  thin  horizontal  slices.  It  will  be  handsomely 
mottled  with  the  pork.  Many  prefer  to  eat  a  la  mode 
beef  cold,  always. 

SPINACH. 

Cook  as  directed  upon  last  Wednesday,  but  leaving  out 
the  gravy  and  not  drying  out  so  much.  Beat  to  a  smooth 
cream,  and  turn  into  a  deep  dish,  with  sippets  of  fried 
bread  at  the  base. 

POTATO  PUFF. 

2  cupfuls  of  cold  rnashed  potatoes. 
2  tablespoonfuls  of  melted  butter. 
2  beaten  eggs. 
£  cup  of  milk. 
Salt  to  taste. 

Beat  in  butter,  then  milk  and  salt,  finally  the  eggs. 
Whip  all  up  to  a  cream.  Pile  in  a  bake-dish  and  cook  in 
a  good  oven  until  lightly  colored. 

SOUTHERN  RICE  PUDDING. 

i  quart  fresh  milk. 

1  cup  raw  rice. 

2  tablespoonfuls  butter, 
i  cup  of  sugar. 

4  eggs,  beaten  light. 

Grated  peel  of  half  a  lemon. 

Pinch  of  cinnamon  and  the  same  of  mace. 

Soak  the  rice  in  the  milk  for  two  hours  in  a  farina- 
kettle,  surrounded  by  warm  water.  Then  increase  the 
heat,  and  simmer  until  the  rice  is  tender.  Cream  butter 
and  sugar,  and  whisk  into  the  eggs,  until  very  light. 
When  the  rice  is  almost  cold,  stir  all  together,  and  bake  in 
a  buttered  dish  three-quarters  of  an  hour.  Eat  warm  with 
sauce,  or  cold  with  sugar  and  cream. 


MA  Y. 


Green  Pea  Soup. 

Mutton  Chops,  Breaded.  Stewed  Tomatoes. 

Mashed  Potatoes.  Lettuce. 

Batter  Pudding. 

GREEN  PEA  SOUP. 

3  Ibs.  lean  beef. 

3  quarts  of  water. 

£  peck  of  green  peas. 
Salt  and  pepper. 

4  tablespoonfuls  of  rice-flour. 
Chopped  parsley. 

Boil  the  empty  pea-pods  in  the  water  one  hour.  Strain 
these  out,  put  in  the  beef,  cut  up  fine,  and  cook  gently 
one  hour  and  a  half  longer,  or  until  the  beef  is  in  rags. 
Add  the  peas ;  boil  half  an  hour,  and  rub  hard  through  a 
colander  to  pulp  the  peas.  Return  to  the  fire,  season,  and 
stir  in  the  rice-flour  wet  up  in  cold  water,  and  the  parsley 
Stir  ten  minutes,  and  serve. 

BREADED  MUTTON  CHOPS. 

Trim  neatly,  cutting  off  all  the  fat  and  skin.  Roll  in 
beaten  egg,  then  in  cracker-crumbs,  and  fry  in  hot  drip- 
ping, turning  as  the  under-side  browns.  Drain  well  and 
serve,  standing  upon  the  thick  part  around  the  base  of 
your  potatoes. 

MASHED  POTATOES. 

After  mashing  soft  and  smooth  with  butter,  milk,  and 
salt,  mound  upon  a  flat,  hot  dish,  with  the  chops  laid  up 
against  them. 

STEWED  TOMATOES. 

Empty  a  can  of  tomatoes  an  hour  before  you  mean  to 
use  them,  and  leave  in  a  crockery  bowl.  Put  on  in  a 
saucepan,  and  stew  twenty  minutes ;  add  salt,  pepper,  a 


SECOND  WEEK— WEDNESDAY.  30? 

little  sugar,  and  a  good  spoonful  of  butter,  and  simme? 
ten  minutes  more. 

LETTUCE. 

Cut  up — not  chop  —and  pour  over  them  a  dressing  made 
of— 

2  tablespoonfuls  of  salad-oil. 
\  teaspoonful  of  salt. 
5  tablespoonfuls  of  vinegar, 
i  teaspoonful  white  sugar. 
£  teaspoonful  of  made  mustard, 
i  teaspoonful  pepper. 
Yolks  of  2  boiled  eggs. 

Rub  the  eggs  to  'a  powder,  add  all  the  ingredients 
except  the  vinegar,  and  let  alone  five  or  ten  minutes. 
Then  beat  in  the  vinegar  with  your  "  Dover  "  egg-whisk 
until  the  mixture  is  smooth.  Garnish  with  a  chain  of  the 
whites. 

BATTER  PUDDING. 

1  pint  of  milk. 

4  eggs — whites  and  yolks  beaten  separately. 

2  even  cups  of  prepared  flour. 
i  teaspoonful  salt. 

Beat  up  the  eggs,  and  add  the  yolks  to  the  milk.  Salt 
the  flour,  and  stir  in  alternately  with  the  whites.  Beat 
hard  and  bake  in  a  buttered  pudding-dish  forty-five  min- 
utes. Eat  with  sweet  sauce,  at  once,  as  it  soon  falls. 


tUebn£0irag. 


Fine  White  Soup. 
Calf's  Liver,  Larded.  Green  Pea  Pancakes. 

Asparagus  in  Ambush. 
Bermuda  Potatoes  en  robe  de  chambre? 

Pine-Apple  Pie. 

FINE  WHITE  SOUP. 
3  Ibs.  veal  knuckle,  cracked  to  pieces, 


308  MAY. 

i  old  chicken,  cut  up  as  for  fricassee. 

i  onion. 

i  Ib.  of  almonds  blanched  some  hours  before  you  use 

them,  and  when  quite  dry  and  brittle,  pounded  to 

a  paste. 

Lump  of  white  sugar, 
i  pint  of  milk, 
i  tablespoonful  of  butter,  cut  up*  in  two  tablespoon fuls 

of  corn-starch. 

i  teaspoonful  essence  of  celery. 
Pepper  and  salt. 
5  quarts  cold  water. 
Soda. 

Cut  the  meat  from  the  knuckle ;  put  this,  the  chicken, 
bones  and  onion,  with  the  water,  and  boil  slowly  two 
hours.  Take  out  the  chicken,  and  put  into  a  deep  jar  or 
bowl,  sprinkling  well  with  salt.  Cook  the  soup  an  hour 
longer ;  strain  back  into  the  pot,  pressing  the  meat  hard. 
Take  out  half  of  the  liquid,  season  well,  and  pour  upon 
the  chicken,  cover,  and  set  in  a  cold  place  for  to-morrow's 
"  stock."  Season  the  soup  in  the  kettle  with  pepper  and 
salt.  Boil  and  skim.  Chop  the  veal-shreds  very  fine,  and 
mix  with  the  almonds.  Have  ready  the  milk,  scalding 
hot,  with  a  pinch  of  soda  stirred  in,  and  pour  upon  the 
veal-and-almond  paste.  Set  over  the  fire  in  a  saucepan, 
and  stir  in  the  butter  and  corn-starch,  simmering  five 
minutes.  Add  the  sugar,  and  turn  into  the  tureen,  then 
pour  in  the  soup.  Stir  all  up  well,  and  let  them  stand, 
covered,  in  hot  water,  a  few  minutes.  Stir  up  again  and 
send  to  table. 

CALF'S  LIVER,  LARDED. 

Cut  half  a  pound  of  fat  salt  pork  into  lardoons,  and  thrust 
them,  about  half  an  inch  apart,  into  a  fresh  liver,  so  that 
they  will  pfoject  on  both  sides.  Put  two  tablespoonfuls 
of  butter  into  a  s^ucepan,  with  a  small  onion  minced, 
pepper,  and  some  sweet  herbs  chopped,  also  a  few  spoon- 
fuls of  strained  tomato  (leftover  from  yesterday).  Cover 
closely,  and  set  in  a  frying-pan  of  boiling  water  for  one 
hour,  keeping  the  outer  pan  full  all  the  time,  and  turning 


SECOND   WEEK— WEDNESDAY.  309 

the  liver  twice.  Then  take  out  the  saucepan,  and  set 
over  the  fire,  but  cook  slowly.  When  the  liver  is  nicely 
browned  below,  turn  it.  At  the  end  of  forty  minutes,  boil 
up  once  sharply — and  for  the  first  time.  Take  out  the 
liver,  and  keep  hot.  Add  a  little  boiling  water  to  the 
gravy,  strain,  thicken  with  browned  flour,  and  pour  ovei 
the  liver. 

GREEN  PEA  PANCAKES. 

Two  cups  of  green  peas,  boiled,  and  mashed  when  hot. 
Season  with  butter,  pepper,  and  salt,  and  when  cold,  beat 
in  two  eggs,  a  cupful  of  milk,  half  a  teaspoonful  of  soda, 
and  twice  as  much  cream  of  tartar,  sifted  twice  through 
half  a  cupful  of  flour.  Beat  well,  and  bake  as  you  would 
griddle-cakes.  Eat  very  hot. 

ASPARAGUS  -IN  AMBUSH. 

The  green  tops  of  two  bunches  of  asparagus. 

8  or  9  stale  biscuits,  or  small,  light  rolls. 

2  cups  of  milk. 

4  eggs. 

i  great  spoonful  of  butter,  rolled  in  flour. 

Salt  and  pepper  to  taste. 

Take  out  the  crumb  from  the  rolls,  when  you  have  cut 
off  the  tops  to  serve  as  covers,  and  set  them  open  in  the 
oven  to  crisp,  laying  the  tops  by  them.  Heat  the  milk, 
pour  upon  the  beaten  eggs  ;  stir  over  the  fire  until  they 
begin  to  thicken,  when  add  the  butter  and  flour.  Lastly, 
put  in  the  asparagus,  boiled  tender,  and  chopped  fine. 
Fill  the  rolls  with  this  mixture,  put  on  the  tops,  and  serve 
hot.  Good! 

BERMUDA  POTATOES  en  robe  de  chambre. 
Put  on  in  boiling  water,  and  gook  until  a  fork  will  pierce 
them.  Throw  off  the  water  and  set  back,  uncovered, 
upon  the  range  to  dry  off,  strewing  with  salt  at  the  same 
time,  Send  to  table  in  a  dish  lined  with  a  napkin,  peeling 
as  you  eat  them. 

PlNE-APPLE    PlE. 

i  large  pine-apple,  pared  and  grated. 
i  cup  of  sugar. 


HAY. 

\  cup  of  butter. 

5  beaten  eggs. 

A  little  nutmeg. 

Some  good  pie-paste. 

Cream,  butter  and  sugar.  Beat  in  the  yolks  for  three 
minutes  ;  add  pine-apple  and  spice  ;  lastly,  the  whites. 
Bake  in  open  shells  of  paste.  Eat  cold. 


Beconir  tDeek. 


Mulligatawny  Soup. 

Chicken  Pates.  Sea-Kale. 

Potatoes  au  Maitre  d'Hotel.  Lettuce  and  Cress  Salad. 

Queen  of  Puddings  with  Strawberry  Meringue. 

MULLIGATAWNY  SOUP. 

Skim  the  stock  set  aside  yesterday,  and  strain  from  the 
chicken  into  a  soup-pot.  Add  a  small  onion  and  half  a 
cupful  of  raw  rice,  and  simmer  forty  minutes,  or  until  the 
rice  is  tender.  Wet  up  a  tablespoonful  of  curry  powder 
with  the  juice  of  a  lemon,  and  stir  in  then  a  large  spoon- 
ful of  butter  rolled  in  flour.  Boil  once  and  serve. 

CHICKEN  PATE'S. 

Chop  the  meat  of  your  cold  chicken  fine,  and  season 
well.  Make  a  large  cupful  of  rich  drawn  butter,  and 
while  it  is  on  the  fire,  stir  in  two  eggs  boiled  hard  and 
minced  very  fine,  also  a  little  chopped  parsley  —  then  the 
chicken-meat.  Let  it  almost  boil.  Have  ready  some 
pate  pans  of  good  paste,  baked  quickly  to  a  light  brown. 
Slip  while  hot  from  the  pans,  fill  with  the  mixture,  and  set 
in  the  oven  to  heat.  Arrange  upon  a  dish  and  send  up 
hot. 

SEA-  KALE. 

Choose  fresh,  and  pick  over  carefully  ;  cook  twenly-five 
minutes  in  boiling,  salted  water  ;  drain  and  press  well. 


SECOND   WEEK— THURSDAY.  311 

Chop  fine ;  put  back  in  the  saucepan  with  a  great  lump 
of  butter,  pepper,  salt,  and  the  juice  of  half  a  lemon. 
Stir  and  beat,  and  heap  upon  slices  of  buttered  crustless 
toast  laid  upon  a  hot  dish. 

POTATOES  AU  MA!TRE  D' HOTEL. 

Put  a  cup  of  milk  into  a  saucepan,  and  when  it  heats, 
stir  in  two  tablespoonfuls  of  butter  rolled  in  flour,  with 
salt,  pepper,  and  chopped  parsley ;  then  about  two  cup- 
fuls  cold  boiled  potatoes,  sliced  rather  thick.  Heat 
scalding  hot,  take  from  the  fire  and  add  a  pinch  of  grated 
lemon -peel  with  the  juice  of  half  a  lemon.  Serve  in  a 
deep  dish. 

LETTUCE  AND  CRESS  SALAD. 

Cut  up  lettuce  and  cresses,  having  washed  both  well, 
and  pile  in  a  salad  bowl ;  then  pour  over  them  a  dressing 
made  by  beating  together  four  tablespoonfuls  of  vinegar, 
one  teaspoonful  each  of  salt  and  sugar,  half  as  much  mus- 
tard, and  when  these  are  well  mixed,  adding,  gradually, 
two  tablespoonfuls  of  best  salad  oil.  Toss  with  a  silver 
fork,  and  serve. 

QUEEN  OF  PUDDINGS  WITH  STRAWBERRY  MERINGUE. 

ij  cups  of  sugar. 

5  eggs. 

2  cups  fine  bread-crumbs. 

i  tablespoonful  of  butter. 

Lemon  flavoring. 

i  quart  fresh  milk. 

i  pint  fresh  strawberries. 

Cream  the  butter,  and  a  cup  of  sugar.  Beat  in  the 
whipped  yolks  ;  the  crumbs,  soaked  in  the  milk  ;  lastly, 
the  seasoning.  Fill  a  pudding-dish  two- thirds  full  and 
bake  until  the  custard  is  "set."  Draw  to  the  mouth  of 
the  oven,  and  cover  with  the  strawberries,  rolled  in  su- 
gar, then  with  a  meringue  made  of  the  whipped  whites 
and  the  half-cup  of  sugar.  Bake  until  the  meringue  be- 
gins to  color.  Eat  cold  with  cream. 


312  MAY. 


0tconb  tDeek.  Jnirajj. 

A  Soup  Maigre. 

Fried  Shad.  Roe  Croquettes. 

Mashed  Potatoes.     Stewed  Tomatoes  with  Onion  and  Bread, 

Cup  Custards,  Baked. 
Corn-Starch  Cake. 

A  SOUP  MAIGRE. 

2  carrots. 

2  onions. 

i  large  potato. 

i  pint  of  green  peas. 

•J  cup  of  raw  rice. 

1  tablespoonful  of  white  sugar. 

2  great  spoonfuls  of  butter  rolled  in  flour. 
Pepper  and  salt. 

4  quarts  of  cold  water. 

Dripping  for  frying. 

Bunch  of  sweet  herbs. 

Slice  the  vegetables,  with  the  exception  of  the  peas,  and 
fry  them  in  dripping  until  brown.  Put  with  the  herbs  into 
a  kettle  and  cover  with  the  water.  Cook  slowly  two 
hours,  reducing  the  liquid  one-third.  Pulp  the  vegetables 
through  a  colander,  return  the  soup  to  the  fire  with  the 
rice  and  peas,  and  stew  half  an  hour.  Season,  stir  in  the 
butter  and  flour  with  the  sugar.  Simmer  five  minutes 
and  serve. 

FRIED  SHAD. 

Clean,  wash,  and  wipe  a  fine  roe-shad.  Split  it  and  cut 
each  side  into  four  or  five  pieces,  leaving  out  the  head  and 
tail,  and  cutting  off  the  fins:  Sprinkle  with  salt  and  pep- 
per ;  roll  in  flour  and  fry  to  a  fine  brown  in  plenty  of  lard 
or  dripping,  turning  as  each  piece  browns.  Drain  well, 
and  serve  hot.  Garnish  with  sliced  cucumber,  pickle  and 
parsley,  and  pass  sliced  lemon  with  it.  Send  around 
mashed  potatoes  with  this  dish. 


SECOND    WEEK— FRIDAY.  313 

ROE  CROQUETTES. 

The  roes  of  your  shad,  parboiled,  cooled,  and  rubbed 
into  a  loose,  granulated  mass. 

One  fourth  as  much  mashed  potato  as  you  have  roes. 

£  cup  of  drawn  butter  with  a  raw  egg  beaten  in  it. 

Chopped  parsley,  salt,  pepper,  and  fa  teaspoonful  of 
anchovy  paste  for  seasoning. 

Beaten  egg  and  cracker-crumbs. 

Dripping. 

Work  roes,  potato,  drawn  butter,  and  seasoning  together; 
put  over  the  fire  in  a  saucepan  and  stir  well  until  hot.  When 
almost  cold,  make  into  short  rolls,  dip  in  raw  egg,  then  in 
rolled  cracker,  and  fry  to  a  nice  brown.  Drain  in  a 
heated  colander,  and  pile  upon  a  hot  dish. 

MASHED  POTATOES. 

Proceed  with  this  oft-repeated  and  ever- welcome  dish  as 
I  have  directed  upon  other  pages. 

STEWED  TOMATOES  WITH  ONION  AND  BREAD. 

Empty  a  can  of  tomatoes  into  a  saucepan,  and  when 
hot,  add  a  small  onion,  sliced,  with  pepper,  salt,  and  a 
little  sugar.  Stew  twenty  minutes,  and  add  a  tablespoon- 
ful  of  butter  and  a  good  handful  of  bread-crumbs.  Sim- 
mer five  minutes  more  and  pour  out. 

CUP  CUSTARDS — BAKED. 

i  quart  of  milk. 

5  eggs. 

5  tablespoonfuls  of  sugar. 

Nutmeg  and  vanilla. 

Powdered  sugar  for  meringue. 

Scald  the  milk,  and  pour  upon  the  beaten  yolks  and 
sugar.  Add  to  this,  when  you  have  flavored  it,  the 
whites  of  two  eggs.  Fill  small  stone-ware  cups  and  set 
in  a  diipping-pan  of  boiling  water.  Bake  until  "  set," 
cover  with  a  meringue  made  of  the  whisked  whites 
(reserved)  and  a  little  powdered  sugar.  Bake  until  they 
begin  to  be  tinged.  Eat  cold  from  the  cups. 
14 


314  MAY. 

CORN-STARCH  CAKE. 

Please  see  "  COMMON-SENSE  IN  THE  HOUSEHOLD"  Seiiea 
No.  i,  "  General  Receipts,"  page  333. 


Seconb  ftleek.  Saturirag. 

Sweetbread  Soup. 

Beefsteaks.  Green  Peas. 

Baked  Rice.  Roast  Potatoes. 

Omelette  aux  Confitures. 
Tea  and  Albert  Biscuits. 

SWEETBREAD  SOUP. 

4  Ibs.  of  lean,  coarse  veal. 
•J-  Ib.  corned  ham. 

2  Ibs.  beef  bones. 
2  fine  sweetbreads. 
Bunch  of  parsley. 

1  onion. 

2  tablespoonfuls  of  tapioca,  soaked  in  cold  water  one 

hour. 
Pepper  and  salt. 

5  quarts  of  cold  water. 

Cut  the  meat  into  strips  ;  crack  the  bones  ;  mince  the 
onion  and  parsley,  and  put  on  with  the  water.  Cook 
slowly  four  hours.  Strain  ;  set  aside  some  bits  of 
"ragged"  veal  and  ham  for  your  dish  of  rice.  Put  the 
rest  into  a  crock  ;  seasjn  highly  and  pour  on  half  your 
soup  stock — setting  this  by,  as  usual,  in  a  cool  place  for 
Sunday.  Season  the  remainder  of  the  broth  ;  boil  and 
skim  ;  put  in  the  sweetbreads,  and  cook  half  an  hour. 
Take  them  out  and  drop  into  cold  water.  Add  the 
tapioca  to  the  soup  ;  simmer  ten  minutes  \  chop  the 
sweetbreads,  and  put  them  back  ;  boil  one  minute  and 
serve. 


SECOND    WEEK— SATURDAY.  315 

BEEFSTEAKS. 

Flatten  your  steaks  with  the  side  of  an  axe  or  hatchet, 
taking  out  the  bones  for  your  soup.  Butter  a  gridiron— 
if  you  have  no  "  broiler  " — and  .cook  the  steaks  quickly 
over  a  bright  fire,  turning  often  as  they  drip.  Lay  upon 
a  hot  dish  ;  butter  abundantly  and  season.  Cover  with 
another  heated  platter,  and  let  them  stand  five  minutes 
before  serving. 

BAKED  RICE. 

Wash  a  cup  of  rice  well.  Take  a  cupful  of  broth  from 
your  soup-pot ;  strain  through  a  thin  cloth,  and  add  twice 
as  much  boiling  water,  with  a  little  salt.  Put  in  the  rice 
and  cook  slowly  until  it  has  taken  up  all  the  water  and  is 
soft.  Pour  in  a  large  cup  of  hot  milk  in  which  have  been 
mixed  two  eggs  (raw),  two  tablespoonfuls  of  grated  cheese, 
and  a  tablespoonful  of  butter.  Stir  up  well ;  add  about 
half  a  cupful  of  minced  veal  and  ham,  taken  from  your 
soup;  turn  into  a  greased  mould;  cover  and  bake  one 
hour  in  a  dripping-pan  of  hot  water.  Dip  in  cold  water, 
and  invert  upon  a  flat  dish. 

GREEN  PEAS. 
See  receipts  for  last  Sunday  week. 

ROAST  POTATOES. 

Roast  in  a  moderate  oven  until  soft.  Cut  a  piece 
nearly  off  the  top  of  each  ;  thrust  a  thin-bladed  knife  into 
the  heart,  and  slip  in  a  bit  of  butter.  Replace  the  skin 
and  send  up  hot. 

OMELETTE  AUX  CONFITURES. 
7  eggs. 

2  tablespoonfuls  of  sugar. 
£  cup  of  milk  (or  cream). 
Grated  peel  of  \  lemon. 
\  cup  of  marmalade  or  jam. 

Beat  yolks  and  whites  apart  and  very  stiff.  Add  sugar, 
lemon,  and  milk  to  the  yolks  ;  then,  with  a  few  rapid  whirls 
of  your  "  beater,"  the  whites.  Put  the  marmalade  in  the 


MAY. 

bottom  of  a  neat  bake-dish  (buttered),  pour  on  the  omelette^ 
and  bake  until  it  has  puffed  up  high  and  begins  to  "  crust '; 
well.  Serve  at  once,  or  it  will  fall.  Eight  minutes  should 
suffice  to  cook  it — at  the,  outside. 

TEA  AND  ALBERT  BISCUITS 

May  be  partaken  of  at  the  same  time  with  the  omelette, 
or  afterwards. 


iri  ilUek.  Sunba. 


Sago  Soup. 

Stuffed  Shoulder  of   Mutton  with  Potato  Edging. 
Boiled  Asparagus.  Puree  of  Peas. 


Neapolitan  Blanc-Mange. 


SAGO  SOUP. 

The  stock  made  on  yesterday. 

Little  more  than  £  cup  of  pearl  sago. 

3  eggs. 

i  cup  of  milk. 

Pepper  and  salt. 

Take  the  fat  from  your  cold  stock ;  pour  off  carefully 
from  the  sediment  and  strain.  Heat  to  boiling.  Wash 
the  sago  well ;  soak  in  warm  water  half  an  hour  ;  put  into 
the  soup,  and  simmer  twenty- five  minutes.  Meanwhile, 
heat  the  milk  in  another  vessel,  and  pour  upon  the  eggs. 
Heat  this  until  it  begins  to  thicken,  pour  into  the  tureen, 
season  with  a  little  salt  and  pepper,  and  turn  in  the  boil- 
ing soup.  It  should  be  about  as  thick  as  hot  custard 
when  all  the  ingredients  are  in. 

STUFFED  SHOULDER  OF  MUTTON. 

Get  your  butcher  to  take  out  the  bone.  (It  will  help 
out  to-morrow's  soup.)  Fill  the  hole  from  which  it  was 
taken  with  a  good  force-meat  of  crumbs,  minced  pork, 


THIRD   WEEK-SVNDAY. 

sweet  herbs,  pepper,  salt,  and  one  raw  egg.  Sew  up  the 
edges  of  the  skin  to  keep  in  the  stuffing,  and  roast  about 
fifteen  minutes — not  more — for  each  pound,  basting  often, 
at  first  with  the  boiling  water  you  have  poured  upon  it, 
at  the  last  twice  with  butter.  When  done,  brush  with 
beaten  egg ;  sift  crumbs  all  over  it ;  put  into  a  stout 
stone-ware  dish — or  one  of  block-tin — surround  with  the 
potato-edging,  and  brown  in  a  quick  oven.  Pour  off  the 
fat  from  the  gravy,  strain,  thicken  with  browned  flour,  and 
serve  in  a  boat. 

POTATO  EDGING. 

Mash  the  potatoes  very  soft  with  milk  and  butter ;  beat 
in  two  eggs  ;  return  to  the  saucepan  and  stir  until  smoking 
hot  all  through.  Let  them  get  quite  cool ;  then,  mould 
by  pressing  firmly  into  a  wet  egg-cup,  and  turning  out 
each  form  upon  the  mutton-dish.  Arrange  the  little  cones 
side  by  side  until  you  have  a  barricade  about  the  meat. 
Set  in  the  oven  and  brown,  glazing  with  butter  just  before 
you  take  the  dish  out.  Serve  a  cone  with  each  slice  of 
mutton. 

BOILED   ASPARAGUS. 

See  receipt  on  first  Sunday  in  May. 

PUR&E  OF  GREEN  PEAS. 
Take  for  half  a  peck  of  peas — 

1  small  onion. 

3  tablespoonfuls  of  cream. 

2  tablespoonfuls  of  butter  cut  up  in  one  tablespoonful 

of  flour. 

i  lump  of  white  sugar. 

Pepper  and  salt. 

Boil  the  empty  pods  twenty  minutes  in  hot,  salted 
water.  Strain  these  out,  and  put  in  the  peas  with  the 
sugar.  Boil  gently  until  they  are  very  soft.  Rub  through 
a  fine  colander.  Add  a  cupful  of  the  water  in  which  they 
were  cooked,  pepper  and  salt,  and  put  over  the  fire. 
When  very  hot,  stir  in  the  floured  butter,  and,  when  this  is 
mixed,  the  cream.  Stir  three  minutes  and  pour  out  into 
a  dish  lined  with  strips  of  fried  bread. 


3l8  MAY. 

NEAPOLITAN  BLANC-MANGE. 

i  quart  of  milk. 

i  package  Cooper's  gelatine,  soaked  two  hours  in  a  cup 
of  cold  water. 

£  of  a  cup  of  sugar. 

i  great  spoonful  grated  chocolate,  wet  in  a  little  boiling 
water. 

Beaten  yolk  of  an  egg. 

i  great  spoonful  currant  jelly,  or  cranberry  jam. 

Rose-water  for  flavoring. 

Heat  the  milk  to  boiling,  stir  in  the  sugar,  then  the  gela- 
tine. Cook  about  five  minutes,  and  strain  through  thin 
muslin.  Divide  the  blanc-mange  into  four  equal  portions. 
Beat  the  chocolate  well  into  one  ;  heat  for  one  minute,  and 
put  by  in  a  cup  or  bowl.  Do  the  same  with  the  egg  to  a 
second,  and  the  currant  jelly  for  the  third.  This  last 
must  be  heated  carefully,  and  a  little  sugar  added,  that 
the  milk  may  not  curdle.  Leave  the  fourth  white,  and 
flavor  with  rose-water.  When  cold  and  a  little  stiff,  pour 
into  a  wet  mould — the  white  first ;  when  this  is  so  firm 
as  to  bear  the  weight  of  the  next  without  mixing,  the 
pink ;  then,  the  yellow ;  lastly,  the  brown.  Do  this  on 
Saturday.  On  Sunday  dip  the  mould  in  warm  water, 
work  the  surface  free  with  your  fingers,  and  turn  out  upon 
a  flat  dish.  Eat  with  cream  and  sugar,  or  brandied  fruit. 


(Eljirb  ftlttk.  fHonban. 

Clam  Soup. 

Cold  Mutton,  Brussels-Sprouts 

Raw  Tomatoes.  Stewed  Potatoes. 


Oranges  and  Bananas. 
Coffee  and  Cake. 


CLAM  SOUP. 

Early  in  the  morning  crack  your  mutton-bone,  and  put 
on  in  a  quart  of  cold  water,  at  the  back  of  the  range.     When 


THIRD    WEEK— MONDAY  319 

little  more  than  a  large  cupful  of  liquor  remains,  take  it  off 
and  strain  into  a  bowl  to  cool.  When  perfectly  cold  take 
off  the  fat,  put  in  a  quart  of  clam  liquor  and  the  hard 
parts  of  fifty  clams.  Season  with  a  teaspoonful  of  minced 
onion,  as  much  chopped  parsley,  a  pinch  of  mace,  pepper 
and  salt  to  taste,  and  cook,  covered,  half  an  hour  after 
the  boil  begins.  Heat  in  another  vessel  two  cups  of  milk  ; 
when  hot,  stir  in  two  tablespoonfuls  of  butter,  rolled  in  a 
heaping  tablespoonful  of  flour,  and  set  in  boiling  water  to 
keep  hot,  after  it  has  boiled  two  minutes.  Strain  the  soup 
back  into  the  pot,  put  in  the  soft  parts  of  the  clams — the 
only  digestible  portions — and  simmer  five  minutes.  Pom 
the  thickened  milk  into  the  tureen,  stir  in  the  soup,  and 
serve. 

This  is  a  delightful  and  nutritious  soup,  and  since  you 
are  to  have  cold  meat  for  dinner,  you  need  not  grudge 
the  care  of  preparing  it,  even  on  Job's  birthday. 

COLD  MUTTON. 

Your  stuffed  shoulder  will  be  nearly  as  nice  cold  as  hot. 
Garnish  it  tastefully  with  curled  parsley  and  bleached  let- 
tuce-leaves. 

BRUSSELS  SPROUTS. 

Cook  in  boiling,  salted  water  •  twenty-five  minutes; 
drain  well ;  add  a  liberal  lump  of  butter,  with  pepper  ani 
salt  to  taste,  and  put  into  a  deep  dish. 

RAW  TOMATOES. 

Peel  with  a  sharp  knife  ;  slica,  and  lay  in  a  salad-bo'vl. 
Season  with  a  dressing  of  oil,  vinegar,  salt  and  pepper  in 
the  proportions  given  on  last  Thursday. 

STEWED  POTATOES. 

Boil  whole  until  a  fork  will  pierce  them.  Peel  quickly  ; 
crack,  without  breaking,  each,  by  pressing  it,  and  drop 
into  a  saucepan  containing  a  large  cup  of  milk,  almost  on 
the  boil.  When  all  the  potatoes  are  in,  add  two  table- 
spoonfuls  of  butter,  with  salt  and  pepper.  Cover  and 
heat — below  the  boiling  point — until  the  potatoes  begin 
to  crumble.  Pour  into  a  deep  disk 


32O  MA  T. 

ORANGES  AND  BANANAS. 
Serve  whole,  upon  china  plates,  with  a  knife  for  each, 

COFFEE  AND  CAKE. 

You  need  not  be  ashamed  of  "  cold  meat  on  Monday," 
even  should  John  have  "  picked  up  "  his  unexpected 
friend  on  the  street,  when  your  bright  coffee-urn,  with  the 
fragrant  contents,  flanked  by  a  basket  of  sliced  home- 
made cake,  comes  in  as  a  reserved  force. 


tUeek. 

Brown  Beef  Soup. 

Veal  Cutlets  with  Ham.  String  Beans. 

Chopped  Potatoes.  Lettuce. 

Graham  Hasty  Pudding. 

BROWN  BEEF  SOUP. 

3  Ibs.  of  coarse,  lean  beef,  cut  into  strips. 

3  onions — small  ones*. 

3  quarts  of  cold  water. 

i  teaspoonful  mixed  allspice  and  mace. 

Bunch  of  sweet  herbs  chopped. 

i  teaspoonful  Colgate's  essence  of  celery. 

Glass  of  brown  sherry. 

Dripping. 

Toasted  bread. 

Fry  the  sliced  onion  brown  in  good  dripping ;  then  the 
beef,  quickly.  Put  into  a  soup-pot,  cover  with  the  water ; 
put  on  a  tight  lid,  and  stew  four  hours.  Strain  and  press 
hard,  Let  tl-e  soup  cool  to  throw  up  the  fat.  Skim,  and 
return  to  the  pot,  with  the  salt,  pepper,  herbs,  and  spice. 
Simmer  fifteen  minutes;  add  wine  and  celery,  and  poui 
into  a  tureen  upon  dice  of  crisp,  buttered  toast. 


THIRD    WEEK— TUESDAY.  $21 

VEAL  CUTLETS  AND  HAM. 

2  Ibs.  veal  cutlets  without  bone. 

i \  Ibs.  of  ham. 

Grated  lemon-peel. 

Pepper  and  salt.    - 

i  raw,  beaten  egg. 

Rolled  cracker. 

Dripping  or  lard. 

Boil  the  slices  of  ham  ten  minutes ;  let  them  get  cold, 
and  cut  of  the  same  size  and  shape  as  the  strips  of  veal, 
viz.,  about  three  inches  long  by  one  and  a  half  wide. 
Salt  and  pepper  the  veal ;  sprinkle  each  cutlet  with  a  pinch 
of  lemon-peel ;  roll  in  egg,  then  cracker,  and  fry  to  a 
good  brown.  Fry  'the  ham  in  its  own  fat  in  another  pan, 
and  lay  upon  a  hot  dish,  alternately  with  the  cutlets. 

STRING-BEANS. 

If  fresh,  top  and  tail,  and,  with  a  sharp  knife,  take  off 
the  strings  on  both  sides.  Cut  into  short  pieces,  and  cook 
tender  in  boiling  water,  and  a  little  salt.  Drain  well, 
heap  upon  a  hot  dish  ;  butter  freely,  and  season  to  taste. 

CHOPPED  POTATOES. 

Chop  cold  boiled  potatoes  rather  coarsely.  Have 
ready  a  great  spoonful  of  butter  in  a  saucepan,  with  a 
little  grated  lemon-peel,  pepper  and  salt.  Stir  in  the 
potatoes  until  very  hot,  but  do  not  let  them  brown. 
Serve  in  a  deep  dish,  after  draining. 

LETTUCE. 

Pick  out  and  pull  apart  the  hearts  and  best  blanched 
leaves.  Pour  over  it  a  dressing  such  as  was  directed  on 
last  Thursday. 

GRAHAM  HASTVT  PUDDING. 
2  eggs. 

1  quart  of  milk. 

2  even  cups  of  Graham  flour. 
£  teaspoonful  of  salt. 

i  tablespoonful  of  butter. 
14* 


322  MA  y 

Heat  half  ihe  milk  in  a  greased  saucepan  or  farina 
kettle.  Wet  the  flour  with  the  rest,  and  beat  very  light 
with  the  butter— melted — the  eggs  and  salt.  Stir  this 
into  the  hot  milk — or,  better  still — pour  the  milk  upon  it. 
When  thoroughly  mixed,  return  to  the  fire,  and  stir  fifteen 
minutes,  surrounded  by  boiling  water  at  its  highest  bub- 
ble. Take  from  the  range,  leave  in  the  water  five  minutes  ; 
stir  up  again,  and  serve  in  a  deep,  uncovered  dish.  Eat 
with  butter,  sugar,  and  nutmeg. 


<KI)uir 

Green  Asparagus  Soup. 

Stewed  Chicken.  Scalloped  Tomatoes. 

Corn  Fritters.  Grape  Jelly. 

Marmalade  Roll. 

GREEN  ASPARAGUS  SOUP. 

3  Ibs.  knuckle  of  veal. 
\  Ib.  streaked  salt  pork. 

3  bunches  of  asparagus. 

4  quarts  of  water. 

i  pint  of  spinach  leaves. 

Pepper  and  salt. 

i  small  onion,  sliced. 

Butter  and  sugar. 

Put  the  veal,  pork,  onion,  and  the  hard  parts  of  the 
asparagus-stalks — all  cut  up  fine — on  in  the  water,  and 
boil  gently  four  hours.  Meanwhile  cook  the  spinach 
tender  in  a  little  water ;  chop  and  squeeze  it  through 
double  tarlatan  back  into  the  cupful  of  water  in  which  it 
was  boiled.  Add  a  lump  of  sugar  to  the  green  liquid. 
Strain  the  soup  ;  season,  boil  once,  and  skim  ;  put  in  the 
green  heads  of  the  asparagus  (kept  until  now  in  cold 
water)  and  boil  slowly  twenty  minutes.  Stir  in  two  table- 
spoonfuls  of  butter,  .rolled  in  flour,  and  when  this  has  boiled 


THIRD    WEEK— WEDNESDAY.  323 

a  minute,  the  green  water.  Simmer  five  minutes  more, 
and  pour  out.  Dip  up  from  the  bottom  with  each  ladle- 
ful  in  helping  the  soup. 

STEWED  CHICKEN. 

Cut  into  joints,  leaving  none  of  the  pieces  large.  Put 
the  scrags,  feet  (having  scalded  off  the  skin),  and  giblets 
into  two  cupfuls  of  water,  and  stew  until  the  meat  is  in 
rags.  Put  a  quarter  of  a  pound  of  pork,  cut  as  fine  as 
shavings,  in  the  bottom  of  a  saucepan  ;  lay  on  this  a  tea- 
spoonful  of  minced  onion,  and  then  the  uncooked  chick- 
en. Strain,  and  partly  cool  the  gravy,  which  should  have 
boiled  down  to  one  cupful — setting  by  the  giblets.  Pour 
this  over  the  chicken,  pepper  and  salt ;  put  on  a  tight  top, 
and  cook  very  slowly  one  hour.  Then  increase  the  heat, 
but  still  do  not  let  it  boil  hard,  for  half  an  hour  longer. 
Open  the  saucepan  at  the  end  of  the  first  hour  to  change  the 
upper  pieces  to  lower  places — and  again  when  the  half 
hour  is  up,  to  see  if  they  are  all  tender.  If  not,  cover  and 
cook  until  they  afe.  Take  out  the  chicken,  lay  in  order 
upon  a  hot-water  dish,  and  add  to  the  gravy  the  giblets, 
minced  fine,  and  a  tablespoonful  of  butter  rubbed  into 
one  of  flour.  Boil  one  minute,  and  pour  upon  a  half  cup 
of  milk  in  which  have  been  beaten  two  eggs.  Set  over  the 
fire,  and  stir  one  minute,  but  do  not  let  the  gravy  boil. 
Pour  upon  the  chicken. 

SCALLOPED  TOMATOES. 

If  raw  tomatoes  are  dear  still,  drain  off  most  of  the 
liquor  from  a  can  of  the  vegetable.  Cover  the  bottom  of 
a  pie-dish  with  bread-crumbs,  lay  in  the  tomatoes,  well 
seasoned  with  butter,  pepper,  salt,  and  sugar  ;  cover 
thickly  with  fine,  dry  crumbs ;  put  dots  of  butter,  with 
pepper  and  salt,  over  all,  and  bake,  covered,  half  an  hoiu 
— then,  brown  quickly. 

CORN  FRITTERS. 

Drain  the  liquor  from  a  can  of  corn,  and  chop  the 
grains  in  a  chopping- tray.  Beat  into  this  paste  three 
eggs,  one  cup  of  milk,  a  heaping  tablespoonful  of  sugar, 


324  MAY. 

and  as  much  warmed  butter,  with  two  tablespoonfuls  of 
prepared  flour.  Beat  thoroughly,  season  with  pepper  and 
salt,  and  fry,  by  the  spoonful,  upon  a  greased  griddle. 

MARMALADE  ROLL. 

i  quart  prepared  flour — Keeker's  always,  when  you 
can  get  it. 

i  tablespoonful  of  lard  and  two  of  butter. 

i  pint  of  milk,  or  enough  for  soft  dough. 

i  cup  of  sweet  marmalade. 

Rub  the  lard  into  the  flour ;  wet  into  a  soft  paste  with 
the  milk,  and  roll  out  very  thin.  Baste  thickly  with  the 
butter,  sprinkle  with  flour  lightly,  and  roll  up  in  close  folds. 
Lay  upon  ice,  or  in  a  very  cold  place,  one  hour.  Roll 
out  into  a  square  sheet,  a  quarter  of  an  inch  thick,  spread 
with  the  marmalade,  leaving  a  narrow  margin  all  around, 
and  roll  up  neatly.  Lay  in  a  buttered  bakingr-pan,  the 
joined  edge  downward,  and  bake  three-quarteis  of  an 
hour.  Wash  over  with  white  of  egg,  beaten  with  a  little 
sugar,  just  before  you  take  it  up.  Eat  hot  with  a  good 
sauce. 


Sljtrtr  ttteek. 


Sheep's  Head  Soup. 
Roast  Beef.  Fried  Potatoes. 

Asparagus  with  Eggs.  Spinach  on  Toast. 

Corn  Starch  Blanc-Mange  with  Preserves. 

SHEEP'S  HEAD  SOUP. 

1  sheep's  head,  dressed  with  the  skin  on. 

2  onions. 
2  carrots. 
Bunch  of  parsley. 

Crumbs  and  egg  for  force-meat  balls. 
i  tablespoonful  of  corn  -starch. 


THIRD    WEEK— THURSDAY.  325 

Pepper  and  salt. 

Dripping. 

4  quarts  of  cold  water. 

You  will  probably  have  to  coax  your  butcher  to  dress 
the  head  properly,  but  the  head  itself  he  will  be  willing  to 
give  you,  as  almost  worthless  in  his  eyes.  Be  sure  it  is 
quite  clean,  even  to  the  mouth.  Soak  it  in  tepid  water, 
one  hour — then  put  into  a  pot  with  the  vegetables,  sliced, 
the  chopped  herbs  and  the  cold  water.  Cook  gently  four 
hours.  Strain  off  the  soup,  rubbing  the  vegetables 
through  the  sieve ;  let  it  get  almost  cool,  that  you  may 
remove  the  fat  from  the  top,  and  put  back  over  the  fire 
with  pepper  and  salt.  Chop  the  brains  and  mix  them 
into  a  paste  with  an  equal  quantity  of  crumbs ;  also 
pepper,  salt,  and  raw  egg,  with  enough  flour  to  enable  you 
to  roll  into  little  balls.  Fry  these  to  a  nice  brown,  drain 
in  a  colander,  and  put  into  your  tureen.  Skim  the  boiling 
soup  and  stir  in  the  corn -starch  wet  with  half  a  cup  of  milk, 
then  the  tongue,  skinned  and  cut  into  dice.  Boil  once 
and  pour  into  the  tureen. 

ROAST  BEEF. 

Put  into  your  dripping-pan  ;  pour  a  cupful  of  boiling 
water  over  it,  and  roast,  basting  often,  allowing  a  quarter 
of  an  hour  to  the  pound.  Towards  the  last,  pepper  and 
salt,  dredge  with  flour,  and  baste  once  well  with  butter. 
If  you  send  made  gravy  to  the  table,  take  off  all  the  "  top- 
grease,"  thicken  the  brown  juice  in  the  dripping-pan  with 
browned  flour,  boil  up,  and  pour  out  into  a  -boat. 

FRIED  POTATOES. 

Cut  peeled  potatoes  into  long  strips,  not  too  thin.  Lay 
in  cold  water  one  hour,  dry  between  two  towels,  and  fry 
in  boiling  fat,  a  little  salt,  to  a  light  brown.  Drain  and 
dish  upon  a  napkin. 

SPINACH  UPON  TOAST. 

Wash  well.  Cook  twenty  minutes  in  boiling,  salted 
water.  Drain  and  chop  very  fine.  Put  a  tablespoonfu 


326  MAY. 

of  butter  into  a  saucepan  with  a  teaspoonful  of  sugar,  a 
pinch  of  nutmeg,  and  pepper  and  salt.  Stir  in  the  spinach, 
and  beat  smooth  while  it  heats.  At  the  last  add  a  table- 
spoonful  of  cream,  or  two  of  milk.  Pour  upon  crustless 
slices  of  buttered  toast  laid  upon  a  flat  dish. 

ASPARAGUS  WITH  EGGS. 

Boil  a  bunch  of  asparagus  twenty  minutes  ;  cut  off  the 
tender  tops  and  lay  in  a  deep  pie-plate,  buttering,  salting, 
and  peppering  well.  Beat  four  eggs  just  enough  to  break 
up  the  yolks,  add  a  tablespoonful  of  melted  butter,  with 
pepper  and  salt,  and  pour  upon  the  asparagus.  Bake  eight 
minutes  in  a  quick  oven,  and  serve  immediately. 

CORN-STARCH  BLANC-MANGE  WITH  PRESERVES. 

i  quart  of  milk. 

4  tablespoonfuls  of  corn-starch  wet  in  cold  water. 

3  beaten-  eggs. 

i  cup  of  sugar. 

Grated  peel  of  half  a  lemon. 

i  saltspoonful  of  salt. 

Scald  the  milk  in  a  farina-kettle  ;  stir  in  corn-starch, 
lemon,  and  salt,  and  cook  five  minutes.  Pour  this  upon 
the  beaten  eggs  and  sugar,  return  to  the  fire  and  stir  two 
minutes  more.  Pour  into  a  wet  mould  and  set  in  a  cold 
place  for  four  or  five  hours.  Turn  out  upon  a  broad 
glass  dish,  and  pour  rich,  sweet  preserves  about  the  base. 
In  helping  it  out,  put  a  spoonful  of  preserve  upon  each 
share  of  blanc-mange. 


THIRD    WEEK— FRIDAY.  327 


tfleek.  Jritrag. 

Puree  of  Tomatoes. 

Boiled  Bass  with  Mushrooms.          Roast  Sweetbreads. 
Mashed  Potatoes.  Succotash. 

Strawberry  Meringue. 

PURISE  OF  TOMATOES. 

1  can  of  tomatoes. 

2  cups  boiling  milk  with  half  a  teaspoonful  of  soda 

stirred  in. 
i  heaping  teaspoonful  sugar. 

1  small  minced  onion. 

2  tablespoonfuls  of  butter  rubbed  up  with  one  of  flour. 
Pepper  and  salt. 

Handful  of  dry  bread-crumbs. 

i  cup  of  boiling  water. 

Put  tomatoes  and  onion  over  the  fire  with  the  hot  water. 
Boil  half  an  hour ;  strain  and  rub  through  a  colander, 
working  the  tomatoes  to  a  pulp.  Meanwhile,  boil  the 
milk,  stir  in  soda,  butter  and  flour,  and  after  one  boil, 
keep  hot.  Put  pepper,  salt,  and  sugar  with  the  tomatoes  ; 
simmer  five  minutes ;  pour  into  the  tureen  ;  stir  in  the 
crumbs,  and  one  minute  later  the  thickened  milk.  Serve 
at  once.  If  the  milk  be  cooked  with  the  puree,  it  will 
almost  surely  curdle. 

BOILED  BASS  WITH  MUSHROOMS. 
Clean  a  fine  bass,  and  sew  up  in  a  thin  cloth.  Put  into 
boiling  water  in  which  you  have  mixed  four  tablespoon- 
fuls of  vinegar,  with  six  whole  black  peppers,  and  a  little 
salt.  Cook  about  twelve  minutes  to  the  pound.  Prepare 
a  cupful  of  drawn  butter,  boil  half  a  can  of  mushrooms 
twenty  mifiutes  ;  drain,  chop  up  and  stir,  with  the  juice 
of  half  a  lemon  and  a  little  pepper,  into  the  drawn  butter. 
Simmer  together  three  minutes — put  the  fish  upon  a  hot 
dish,  and  pour  one-third  of  the  sauce  over  it,  serving  the 
rest  in  a  boat. 


328  MAY. 

ROAST  SWEETBREADS. 

3  or  4  fine  sweetbreads. 

i  raw  egg. 

£  cup  rolled  crackers. 

1  cup  of  gravy  (saved  from  yesterday's  fricassee). 

2  tablespoonfuls  melted  butter. 

i  tablespoonful  mushroom  or  walnut  catsup. 

Pepper  and  salt. 

Rounds  of  fried  bread. 

Parboil  and  blanch  the  sweetbreads.  Dry,  and  dip, 
first,  in  egg,  then,  in  cracker-crumbs.  Lay  in  a  small 
dripping-pan  ;  pour  the  butter  over  them,  set  in  the  oven, 
and  roast,  covered,  three-quarters  of  an  hour,  basting 
often  with  the  gravy.  Dish  upon  fried  bread.  Add  the  cat- 
sup to  the  gravy  ;  boil  up  and  strain  over  the  sweetbreads. 

MASHED  POTATOES. 
Prepare  as  usual,  and  pass  with  the  fish. 

SUCCOTASH. 

Drain  off  the  can -liquor;  cook  the  succotash  half  an 
hour  in  boiling  water ;  drain,  add  a  cup  of  hot  milk,  and 
stir  in  pepper,  salt,  and  a  great  spoonful  of  butter  cut  up 
in  flour.  Simmer  three  minutes  and  pour  out. 

STRAWBERRY  MERINGUE. 

Make  a  good  puff-paste,  cut  out  large,  and  round  as  a 
dinner-plate,  and  bake  to  a  light  brown  in  a  quick  oven. 
Draw  to  the  oven  door  ;  lay  strawberries,  rolled  in  sugar, 
over  it,  and  cover  these  an  inch  deep  with  a  meringue 
made  of  the  whites  of  four  eggs  whisked  stiff,  with  three 
tablespoonfuls  of  powdered  sugar.  Bake  until  the 
meringue  is  faintly  tinged  with  yellow  brown.  Eat  fresh, 
but  not  hot.  It  is  delicious. 


THIRD   WEEK— SATURDAY. 

ffiljirb  tUedxv 

Amber  Soup. 

Ham  and  Omelette.  Ladies  Cabbage. 

Buttered  Rice.  Summer  Salad. 


Irish  Potato  Pie. 


AMBER  SOUP. 

This  soup  should  be  prepared  very  early  in  the  day  3 
therefore,  have  the  materials  in  the  house  overnight. 

4  Ibs.  lean  beef. 

2  slices  of  lean  ham. 
2  Ibs.  of  veal-bones. 
2  onions,  sliced  and  fried. 
,  i  carrot. 

2  teaspoonfuls  essence  of  celery. 
Pepper,  and,  if  required,  salt. 
\  cup  granulated  tapioca. 
Whites  and  shell  of  an  egg. 

5  quarts  of  cold  water. 
Butter  and  dripping. 
Burnt  sugar. 

Cut  the  meat  into  strips  ;  put  two  tablespoonfuls  of  but- 
ter into  a  soup-pot,  and  lay  the  meat  in  it.  Let  it  stand 
where  it  will  heat  slowly  for  half  an  hour.  Then  set  over 
the  fire,  and  stir  until  the  meat  is  glazed  with  a  brownish 
crust.  Put  a  quart  of  water — cold — upon  it,  and  bring 
gradually  to  a  boil.  Fry  the  onion  and  carrot  in  dripping 
to  a  fine  brown,  and  drain  off  the  fat,  then  put  the  vege- 
tables into  the  pot  with  the  meat,  as  soon  as  the  latter  is 
boiling  hot.  Cook  half  an  hour  ;  put  in  the  rest  of  the  cold 
water,  the  minced  ham,  and  the  bones  broken  to  bits.  Boil 
slowly  four  hours,  then  strain.  Put  meat  and  bones — highly 
seasoned — into  a  stone  vessel,  and  pour  half  the  soup  over 
them  for  to-morrow.  Put  the  rest  back  into  the  soup-ket- 
tle ;  season  and  boil  up.  Skim  with  care ;  put  in  the 
white  and  shell  of  an  egg;  boil  three  minutes;  take  from 
the  fire  and  pour  into  a  broad  pan  to  cool.  Burn  two 
tablespoonfuls  of  sugar  in  a  tin  cup,  on  the  hot  range,  and 


330  MAY. 

while  still  liquid,  pour  in  half  a  cupful  of  boiling  water, 
Let  it  stand  thus  until  you  are  ready  for  it.  The  tapioca 
should  have  been  soaking  two  hours  in  a  little  cold  water. 
When  the  soup  is  cold,  take  off  fat  and  scum — every  parti- 
cle ;  return  to  the  scalded  pot ;  boil  up  once,  put  in  tapi- 
oca, and  strain  the  sugar-water  upon  it.  Simmer  ten  min- 
utes, or  until  the  tapioca  is  clear ;  skim  once  again,  and 
pour  out. 

This  is  a  fine  company  soup,  but  you  should  make  it 
once  or  twice  for  family  dinners  in  order  to  manage  it 
properly.  It  is  really  not  difficult. 

HAM  AND  OMELETTE. 

3  Ibs.  of  ham,  cut  in  very  thin  slices. 
7  eggs. 

4  tablespoonfuls  of  milk. 
Pepper  and  a  little  salt. 

i  large  spoonful  of  butter. 

Lay  the  ham  in  boiling  water  fifteen  minutes,  then  let 
it  get  cold.  Cut  off  all  the  rind  and  trim  each  slice  neatly  ; 
then  broil  upon  a  greased  gridiron.  Pepper  and  keep  hot 
while  you  prepare  the  omelette.  Beat  whites  and  yolks 
together  with  a  few  whirls  of  the  beater  ;  put  in  the  milk 
and  beat  fast  for  one  minute  ;  season  and  pour  into  a  frying- 
pan  in  which  the  butter  is  heating — not  hissing.  Shake 
briskly  over  the  fire,  slipping  your  cake-turner  under  it  to 
prevent  sticking,  and  in  four  minutes,  double  it  over  in 
the  middle  and  turn  out  into  a  hot  dish  by  a  dexterous 
inversion  of  the  pan.  Lay  the  ham  about  it  in  the  dish. 

LADIES'  CABBAGE. 

Boil  a  firm  cabbage  in  two  waters,  and  let  it  get  per- 
fectly cold.  Chop  fine ;  add  two  beaten  eggs,  a  table- 
spoonful  of  melted  butter,  pepper,  salt,  and  a  few  spoon- 
fuls of  milk.  Stir  all  up  well ;  put  into  a  buttered  bake- 
dish,  strew  with  fine  crumbs  ;  bake,  covered,  half  an  hour, 
then  brown  quickly.  Eat  hot. 

BUTTERED  RICE. 

Boil  a  cup  of  rice  soft  in  hot,  salted  water.  Drain,  and 
heap  in  a  deep  dish.  Fry  an  onion  (sliced)  very  lightly 


FOURTH   WEEK— SUNDAY.  33* 

in  two  tablespoonfuls  of/ butter ;  add  pepper,  and  strain 
the  hot  butter  over  the  rice  in  the  dish.  Pass  grated 
cheese  with  it. 

SUMMER  SALAD. 

3  heads  of  lettuce. 

2  handfuls  cresses. 

i  cucumber,  pared  and  sliced. 

4  radishes,  also  pared  and  cut  up. 

3  hard-boiled  eggs  cut  lengthwise  into  sixths. 

Cut  lettuces  and  cresses  with  a  sharp  knife,  and  mix 
with  the  other  vegetables  in  a  bowl.  Pour  over  them  a 
dressing  made  as  directed  on  Thursday  of  the  second 
week  in  this  month.  Lay  the  sliced  eggs  on  the  top  of  all. 

IRISH  POTATO  PIE. 

i  Ib.  mashed  potato,  rubbed  through  a  colander. 
•J-  Ib.  butter,  creamed  with  the  sugar. 
6  eggs,  whites  and  yolks  beaten  separately. 
i  lemon,  squeezed  into  the  hot  potato. 

1  teaspoonful  of  nutmeg,  and  the  same  of  mace. 

2  cups  of  sugar. 

Mix  as  you  would  cake,  putting  the  whites  in  last,  and 
bake  in  open  shells  of  paste.-  Eat  cold. 


Jonrtlj  tUcck.     * 


German  Sago  Soup. 
Roast  Lamb.  Green  Peas. 

Young  Onions,  Stewed.  Potato  Puff. 


Strawberries  and  Cream. 
Silver  Cake. 

GERMAN  SAGO  SOUP. 

Soak  half  a  cup  of  German  sago  in  a  little  cold  water 
for  two  hours.     Take  the  fat  from  the  top  of  your  soup 


332  MAY. 

stock,  and  pour  off  carefully  from  the  bones,  etc.  If  you 
have  any  left  from  the  "  amber  soup,"  add  that,  and  a 
cupful  of  boiling  water.  Heat,  season,  and  skim ;  put  in 
the  sago,  and  simmer  half  an  hour. 

ROAST  LAMB. 

Cook  as  you  did  the  mutton,  last  Sunday,  leaving  out 
the  stuffing  and  omitting  the  egg  and  crumb  coating  at 
the  last.  Roast  about  twelve  minutes  to  the  pound. 

GREEN  PEAS. 
See  receipt  for  Saturday  of  second  week  in  May. 

YOUNG  ONIONS — STEWED. 

Cook  ten  minutes  in  boiling  water  ;  throw  this  off,  and 
pour  on  a  cup  of  cold  milk.  Stew  tender  in  .this,  add 
pepper,  salt,  a  tablespoonful  of  butter  rolled  in  flour ; 
simmer  five  minutes  and  turn  out. 

POTATO  PUFF. 

Mash  the  potatoes  very  soft,  beating  in  butter,  and 
milk,  and  finally,  the  whipped  white  of  an  egg.  Whisk  to 
a  cream  ;  heap  roughly  in  a  neat  bake-dish  and  brown  in 
a  good  oven. 

STRAWBERRIES  AND  CREAM. 

Cap  and  pile  the  strawberries  in  a  glass  dish.  Send 
around  powdered  sugar  and  a  pitcher  of  cream  with  them. 

SILVER  CAKE. 

This  delicate  and  handsome  cake  should  have  been 
made  on  Friday  or  Saturday.  Please  see  "COMMON- 
SENSE  IN. THE  HOUSEHOLD,"  Series  No.  i,  Geneial  Re 
ceipts,  page  332. 


FOURTH  WEEK— MONDAY.  333 


.fourtt)  tihek.  JHontrag. 

Baked  Hotch-Potch. 

Minced  Lamb,  with   Poached  Eggs. 

Potato  Cakes.  Raw  Tomatoes. 


Bread  Pudding. 

BAKED  HOTCH-POTCH. 

2  Ibs.  of  lean  beef. 

i  lb.-of  good  sausage-meat. 
i  sliced  onion. 
i  sliced  cucumber. 

3  raw  tomatoes  peeled  and  sliced. 
Handful  of  asparagus  tops. 

1  sliced  carrot. 

\  of  a  cabbage-heart,  chopped  fine. 
£  cup  of  raw  rice. 

2  cups  of  green  peas. 
Pepper  and  salt. 
Cold  water. 

Cut  the  meat  small  and  put  in  alternate  layers  with  the 
vegetables  and  rice,  into  a  stout  stone  jar.  Pour  in  three 
quarts  of  water,  when  you  have  seasoned  the  vegetables. 
Fit  a  close  cover  on  the  jar,  sealing  around  the  edges  with 
a  paste  of  flour  and  water.  Set  in  the  oven  early  in  the 
day  and  do  not  open  for  six  hours  ;  then  pour  into  the 
tureen.  This  is  a  good  soup  for  Monday,  and  almost  a 
dinner  in  itself. 

MINCED  LAMB.- 

Cut  the  meat  from  the  bone  of  your  cold  roast.  Salt 
the  bone  and  put  by  for  another  day's  soup.  Mince  the 
meat  fine,  season  highly  ;  put  the  gravy  left  from  yester- 
day (or  a  cup  of  your  Sunday's  soup  would  be  even  bet- 
ter) in  a  saucepan,  when  you  have  taken  off  the  fat,  heat 
it,  and  stir  in  the  mince.  Make  it  very  hot ;  thicken  with 
a  little  browned  flour  if  it  is  too  thin,  and  pile  up  in  a  flat 
dish,  with  poached  eggs  and  toast  —wiit  it. 


334  MAY. 

POACHED  EGGS. 

Nearly  fill  a  frying-pan  with  boiling  water.  Add  a  little 
salt  and  vinegar.  Break  your  eggs,  one  at  a  time,  into  a 
wet  saucer,  and  slip  from  this  upon  the  surface  of  the 
water.  Cook  slowly  three  minutes ;  take  up  with  a  per- 
foiated  skimmer,  and  lay  carefully  upon  rounds  of  but- 
tered toast  laid  around  the  minced  lamb. 

POTATO  CAKES. 

Work  cold  mashed  potato  —  or  the  remains  of  your 
"  puff,"  soft  with  a  little  melted  butter  and  milk ;  knead 
into  it  enough  prepared  flour  to  enable  you  to  roll  it  out 
into  a  sheet  half  an  inch  thick.  Cut  into  rounds  like  bis- 
cuit, and  bake  in  a  floured  pan  rather  quickly  to  a  good 
brown.  Glaze  with  butter  just  before  you  take  them  out. 
Eat  hot. 

RAW  TOMATOES. 

Please  see  receipt  for  last  Monday. 

BREAD  PUDDING. 
2  cups  fine  crumbs. 

1  quart  of  milk. 

£  Ib.  of  citron  cut  into  short  shavings. 

4  eggs. 

4  tablespoonfuls  of  sugar. 

£  teaspoonful  mixed  cinnamon  and  mace. 

2  tablespoonfuls  of  brandy. 

i  tablespoonful  melted  butter. 

Soak  the  crumbs  in  the  milk  to  a  soft  paste.  Put  a 
layer  of  this  into  a  buttered  bake-dish.  Sprinkle  with  cit- 
ron, then  spice,  and  cover  with  more  soaked  crumbs. 
Having  nearly  filled  the  dish  in  this  order,  pour  over  all 
the  eggs  whipped  light  with  sugar,  butter,  and  brandy. 
Bake  covered  twenty-five  minutes,  then  brown.  Eat 
warm.  It  will  need  no  sauce. 


FOURTH  WEEK— TUESDAY.  335 


tDeek. 


Cracker  Soup. 

Beefsteak  and  Onion.  Green  Peas, 

Baked  Corn.  Cress- Salad. 

Jersey  Puffs. 


CRACKER  SOUP. 

The  cracked  bone  of  the  cold  lamb. 

1  Ib.  lean  mutton,  chopped  up. 
\  Ib.  Boston  crackers,  split. 

2  quarts  of  cold  water. 

2  cups  boiling  milk,  with  a  pinch  of  soda  stirred  in. 

2  tablespoonfuls  of  butter,  cut  up  in  one  teaspoonful  of 
flour. 

Pepper,  salt,  and  a  pinch  of  mace. 

i  sliced  onion. 

A  little  chopped  parsley. 

Put  meat,  onion,  and  bones  on  in  the  water  and  cock 
slowly  two  hours.  Strain  and  cool,  and  take  off  every 
particle  of  fat.  While  the  soup  is  cooling,  put  your 
crackers  into  a  bowl,  or  tin  pail,  salting  and  peppering 
them.  Pour  on  the  milk,  cover  closely,  and  set  for  half 
an  hour  in  boiling  water  at  one  side  of  the  range.  Return 
the  broth  to  the  fire,  season  and  skim  as  it  heats.  Now 
strain  the  milk  from  the  crackers,  if  it  be  not  all  absorbed, 
and  turn  them,  with  care,  into  your  tureen.  They  should 
be  like  a  jelly,  yet  retain  their  shape.  Stir  into  the  soup 
the  floured  butter  and  parsley ;  boil  one  minute  and  pour 
slowly  upon  the  crackers.  Set  the  tureen  in  hot  water — - 
covered — ten  minutes,  before  sending  to  the  table. 

BEEFSTEAK  AND  ONION. 

Broil  the  steak  in  the  usual  manner  and  lay  upon  a  hot 
dish.  Pepper  and  salt,  and  strain  over  it  three  table- 
spoonfuls  of  butter  in  which  a  sliced  Bermuda  onion  has 
simmered— not  browned — for  ten  minutes.  Cover  with 


MAY. 

a  hot  tin  platter  for  five  minutes,  and  make  cuts  in  the 
steak,  here  and  there,  to  draw  out  the  juices  and  enable 
the  butter  to  penetrate  it.  This  is  a  nicer  way  of  flavor- 
ing a  steak  than  the  usual  fashion  of  serving  the  onion 
with  it. 

GREEN  PEAS. 

Boil  twenty  minutes  in  hot,  salted  water,  with  a  lump 
of  white  sugar,  unless  the  peas  are  newly  gathered  from 
the  home  garden.  When  tender,  drain  well,  pepper,  and 
add  a  generous  lump  of  butter.  Serve  hot. 

BAKED  CORN. 

Open  a  can  of  sweet  corn ;  drain  and  chop  it  fine. 
Beat  up  three  eggs  with  a  tablespoonful  of  sugar,  the  same 
of  butter,  two  cups  of  milk,  pepper  and  salt  to  taste.  Stir 
in  the  corn  and  bake  forty-five  minutes  in  a  buttered  pud- 
ding-dish. 

CRESS-SALAD. 

Cut  up — not  too  small — pile  in  a  salad  bowl,  sprinkle 
with  sugar,  and  pour  over  it  a  dressing  made  by  working 
up  a  saltspoonful  each  of  salt,  pepper,  and  made  mustard 
with  two  tablespoonfuls  of  oil,  and  when  this  is  well  mixed, 
adding,  a  few  drops  at  a  time,  and  whipping  these  in  with 
an  egg-beater,  four  tablespoonfuls  of  vinegar.  Toss  up 
with  a  silver  fork. 

JERSEY  PUFFS. 

i  quart  Keeker's  prepared  flour,  sifted  with  a  saltspoon- 
ful of  salt. 

i  tablespoonful  of  butter  melted  in  2  cups  of  hot  milk. 

5  eggs — very  well  whisked. 

While  milk  and  butter  are  cooling — a  little  above 
blood-heat — beat  in  the  yolks,  then  the  flour,  and  let  the 
batter  get  stone  cold  before  whipping  in  the  frothed 
whites.  Bake  in  greased  muffin  rings  in  a  quick  oven. 
Serve  as  soon  as  they  are  baked.  Tear  oyen  with  your 
fingers,  and  eat  with  liquid  sauce. 


FOURTH  WEEK -WEDNESDAY.  337 

Jburtl) 


Scotch  Broth. 

Roast  Chickens  and  Pork.  Asparagus  Pudding. 

Mashed  Potatoes.  Tomato  Salad. 

Chocolate  Blanc-Mange. 

SCOTCH  BROTH. 

3  Ibs.  scrag  of  mutton,  the  meat  sliced  and  bones  broken 
2  chopped  carrots. 

2  young  turnips,  sliced, 
i  onion; 

Rather  more  than  £  cup  of  barley. 

3  quarts  of  water. 

i  quart  of  green  peas. 

Pepper  and  salt. 

Put  on  the  mutton  and  all  the  vegetables,  except  the 
peas,  in  the  water,  and  cook  slowly  four  hours.  Mean- 
while, soak  the  barley  in  a  cup  of  tepid  water.  Strain 
the  broth,  pulping  the  vegetables  through  the  colander. 
Let  it  cool,  and  take  off  the  fat.  Season,  put  over  the 
fire,  skim  when  it  reaches  the  boil,  and  add  peas  and 
barley.  Simmer  steadily  half  an  hour,  and  serve. 

ROAST  CHICKENS  AND  PORK. 

Clean,  wash,  and  stuff  a  pair  of  chickens.  Slice  half  a 
pound  of  fat  salt  pork  very  thin  and  bind  with  soft  strings 
over  the  breasts  and  upper  parts  of  the  bodies.  Lay  in  a 
dripping-pan  ;  pour  in  a  cup  of  boiling  water,  and  roast 
one  hour  in  a  good  oven,  basting  often.  Then  clip  the 
strings,  lay  the  pork  in  the  pan  ;  dredge  the  chickens  with 
flour,  and,  as  this  colors,  baste  once  with  butter,  and  twice 
afterwards  with  gravy.  When  the  chickens  are  done  to  a 
fine  brown,  lay  upon  a  hot  dish  with  the  pork  about  them. 
Strain  and  skim  the  gravy,  pepper  it,  thicken  with  a  little 
browned  flour  and  serve  in  a  boat. 


33$  MAY. 

ASPARAGUS  PUDDING. 

The  green  tops  of  two  bunches  of  asparagus,  boiled 

tender,  left  to  cool,  and  cut  up  small. 
4  eggs,  well  beaten. 
T  tablespoonful  melted  butter. 

3  tablespoonfuls  prepared  flour. 

i  scant  cup  of  milk,  with  a  pinch  of  soda  stirred  in. 

Pepper  and  salt. 

Beat  eggs,  butter,  pepper  and  salt  together;  add  the 
flour;  then,  by  degrees,  the  milk,  finally  the  asparagus. 
Put  into  a  well-greased  mould  with  a  top,  and  cook  in  a 
pot  of  boiling  water  nearly  two  hours.  Turn  out  upon  a 
dish  and  pour  a  cup  of  drawn  butter  over  it.  It  is  very 
nice. 

MASHED  POTATOES. 

Prepare  in  the  customary  way,  taking  care  not  to  have 
them  too  stiff. 

TOMATO  SALAD. 

Pare  with  a  sharp  knife  ;  slice  and  lay  in  a  salad-bowl. 
Make  a  dressing  such  as  was  directed  yesterday  for  your 
cresses,  with  the  addition  of  the  yolks  of  two  hard-boiled 
eggs,  powdered,  and  worked  in  with  the  oil,  pepper,  etc. 
Pour  over  the  tomatoes,  and  set  upon  ice  for  an  hour. 

CHOCOLATE   BLANC-MANGE. 

i  quart  milk. 

1  package  Cooper's  gelatine,  soaked  for  one  hour  in  a 

cup  of  cold  water. 

4  heaping  tablespoonfuls  of  chocolate  wet  in  a  little 

milk. 
|  of  a  cup  of  sugar. 

2  teaspoonfuls  of  vanilla  essence.    . 

Boil  the  milk ;  stir  in  sugar  and  gelatine,  and  when 
these  are  dissolved,  the  chocolate.  Cook  five  minutes, 
stirring  all  the  time,  and  strain  through  double  tarlatan, 
into  a  wet  mould.  Set  upon  ice  to  form.  When  firm, 
turn  out  and  eat  with  sweet  cream. 


FOURTH  WEEK— THURSDAY.  339 

Jburtl) 


Mock  Turtle   Soup. 

Boiled  Corned  Beef.  Young  Turnips. 

Casserole  of  Rice  with  Calf  s  Brains.        Green  Pea  Fritters. 


Bananas,    Oranges,  Nuts,  and   Raisins. 
Tea,  Toasted  Crackers,  and  Cheese. 

MOCK  TURTLE  SOUP. 

As  I  stated,  after  writing  out  the  receipt  in  full  for 
this  soup  (see  Wednesday — Third  Week  in  March),  I 
shall  not  repeat  it  in  this  volume.  Please,  therefore,  refer 
to  the  minute  directions  then  given,  and  follow  them  in 
preparing  to-day's  soup — only  leaving  out  the  brains  in 
the  force-meat.  You  may  make  enough  soup  for  two 
days,  keeping  that  for  Friday  upon  the  ice. 

BOILED  CORNED  BEEF. 

Select  a  piece  not  too  salt.  The  brisket  is  a  good  cut 
for  family  use,  when  not  too  fat.  Boil  in  plenty  of  hot 
water,  allowing  fifteen  minutes  per  pound.  Make  a  good 
cup  of  drawn  butter,  taking  some  of  the  beef-liquor — 
strained — as  a  base.  Chop  up  a  little  parsley  and  half  a 
pickled  onion,  and  stir  into  the  butter  one  minute  before 
pouring  it  out  into  a  sauce-boat.  Save  the  liquor  for  Sat- 
urday. For  directions  for  making  drawn  butter  and  other 
sauces,  please  consult  "  General  Receipts,"  page  183. 

YOUNG  TURNIPS. 

Peel  and  quarter.  Cook  in  boiling  water,  a  little  salted, 
about  half  an  hour,  or  until  tender.  Drain,  but  do  not 
mash.  Pepper  and  salt,  then  butter,  after  dishing  them, 

CASSEROLE  OF  RICE  WITH  CALF'S  BRAINS. 

Make  a  cupful  of  gravy  from  the  bones  and  stuffing  of 
yesterday's  chickens.  Cool  and  skim  it.  Soak  a  cup  of 


340  MAY. 

rice  two  hours  in  two  cups  of  cold  water  ;  drain  tltfs  off; 
put  the  rice  into  a  farina-kettle  with  the  gravy,  previously 
heated  to  a  boil,  and  a  cup  of  boiling  water.  Season 
with  salt  and  pepper,  and  cook  tender,  shaking  up  once 
in  a  while,  but  not  stirring.  When  the  rice  is  nearly  dry, 
make  a  rounded  hillock  of  it  in  the  middle  of  a  dish ; 
strew  with  grated  cheese,  and  brown  upon  the  upper 
grating  of  the  oven. 

Boil  the  calf's  brains  ten  minutes  ;  lay  in  cold  water 
twice  as  long.  Then  dry  well  and  beat  up  with  an  egg, 
pepper,  salt,  and  a  very  little  flour.  Fry,  by  the  spoonful, 
in  hot  fat,  drain,  and  lay  around  the  rice. 

GREEN  PEA  FRITTERS. 

1  pint  boiled  green  peas,  mashed  while  hot,  with  pep- 

per, butter,  and  salt. 

2  beaten  eggs, 
i  cup  of  milk. 

Less  than  £  cup  prepared  flour. 

Beat  eggs,  milk,  and  mashed  peas  smooth,  then  add  the 
flour  and  fry  upon  a  griddle  as  you  would  breakfast-cakes. 

BANANAS,  ORANGES,  NUTS  AND  RAISINS. 

Pile  bananas  and  oranges  together,  garnishing  with  green 
leaves.  Put  nuts  and  raisins  upon  two  smaller  dishes 
Pass  all  at  the  same  course. 

TEA,  TOASTED  CRACKERS,  AND  CHEESE. 

If  you  have  a  hot-water  pot  and  a  spirit  lamp,  make  the 
tea  upon  the  table  a  few  minutes  before  it  is  needed,  then 
cover  the  pot  with  a  "cozy."  This  is  a  pretty  English 
fashion  which,  I  am  glad  to  see,  is  gaining  ground  in  our 
country.  Butter  the  split  crackers  while  hot,  and  send 
around  with  the  tea  and  cheese. 


FOURTH  WEEK— FRIDAY.  34* 


Jotirtl)  lUedt.  Jribag. 

Yesterday's  Soup. 

Lobster  Fricassee.  Potato  Pasty. 

String-Bean:-.  Boiled  Asparagus. 


Strawberry  Shortcake  with  Cream. 

YESTERDAY'S  SOUP. 

Take  the  fat  from  the  top  of  the  cake  of  soup-jelly  you 
will  find  in  the  refrigerator,  and  warm  the  stock  cautiously, 
lest  it  should  scorch.  It  should  not  quite  boil. 

LOBSTER  FRICASSEE. 

Meat  of  one  large  lobster,  boiled  and  cold. 

i  cup  of  your  soup. 

£  cup  of  milk. 

Juice  of  half  a  lemon. 

i  tablespoonful  of  butter,  rolled  in  flour. 

Pepper  and  salt  to  liking. 

Cut  the  lobster  into  dice.  Put  the  gravy,  pepper,  and 
salt  into  a  saucepan,  and,  when  hot,  the  lobster.  Cook 
gently  five  minutes,  and  put  in  the  lemon.  Heat  the  milk 
in  another  vessel,  stir  in  the  floured  butter  ;  boil  up  ;  turn 
into  a  deep  bowl.  Pour  the  lobster  in  also,  stir  up  faith- 
fully, and  turn  into  a  deep  disn. 

POTATO  PASTY. 

Chop  your  cold,  boiled  beef  fine  ;  season  with  pepper 
and  add  the  remains  of  yesterday's  drawn  butter,  or  make 
more  if  you  have  none,  putting  in  parsley  and  onion 
pickle,  chopped.  Pour  this  mixture  into  a  greased  bake* 
dish ;  cover  with  hard-boiled  eggs,  sliced.  Work  a  large 
cup  of  mashed  potato  soft  with  a  cup  of  milk  and  two 
tablespoonfuls  of  butter.  Add  prepared  flour  until  you 
can  just  roll  it  out — the  softer  the  better,  so  long  as  you 
can  handle  it.  Roll  into  a  thick  sheet ;  spread  upon  the 
surface  of  your  miiice,  printing  the  edges,  and  bake  in  a 
moderate  oven  to  a  fine  brown. 


342  MAY. 

STRING-BEANS. 
See  Tuesday,  Third  Week  in  May. 

BOILED  ASPARAGUS. 
Receipt  given  First  Sunday  in  May. 

STRAWBERRY  SHORTCAKE  WITH  CREAM. 

i  cup  of  powdered  sugar,  creamed  with  one  tablespoon- 
ful  of  butter. . 

3  eggs- 

1  cup  of  prepared  flour,  heaping. 

2  tables poonfuls  of  cream. 

Beat  the  yolks  into  the  creamed  butter  and  sugar  ;  the 
cream,  then  the  whites,  alternately  with  the  flour.  Bake 
in  three  jelly-cake  tins.  When  cold,  lay  between  the 
cakes  nearly  a  quart  of  fresh,  ripe  strawberries.  Sprinkle 
each  layer  with  powdered  sugar,  and  sift  the  same  whitely 
over  the  top.  Eat  fresh  with  cream  poured  upon  each 
slice. 


Jcmrtl)   ItJeck.  Saturbag. 

Pea  and  Potato  Soup. 

Stewed  Mutton  Cutlets.  Green  Peas. 

Raw  Tomatoes.  Potato  Scallops. 


Fig  Pudding. 

PEA  AND"  POTATO  SOUP. 

The  liquor  in  which  your  beef  was  boiled  on  Thursday. 
10  parboiled  potatoes, 
i  pint  of  green  peas, 
i  sliced  onion. 
£  cup  raw  rice. 
Pepper  and  parsley. 

Take  the  fat  from  the  liquor,  and  put  on  with  the  onion 
and  potatoes,  sliced.     Cook  one  hour  ;  strain,  rubbing  the 


FOURTH  WEEK— SATURDAY.  343 

vegetables  through  the  sieve.  Pepper,  and  return  to  the 
fire  with  the  rice,  parsley,  and  peas.  Stew  half  an  hour, 
or  until  the  rice  is  tender.  Pour  out  and  serve.  Dip  up 
from  the  bottom  in  helping  it  out. 

STEWED  MUTTON  CUTLETS. 

3  Ibs.  of  mutton  cutlets. 

2  tablespoonfuls  of  butter. 

2  raw  tomatoes,  chopped. 

Pepper  and  salt. 

£  cup  of  boiling  water. 

Browned  flour  and  currant  jelly. 

Put  the  butter  into  a  saucepan,  and  lay  in  the  cutlets, 
then  the  tomatoes.  Set  where  they  will  heat  very  slowly 
for  one  hour.  Then  turn  the  meat,  add  the  boiling 
water,  and  stew  steadily — not  fast — half  an  hour,  keeping 
the  pan  closely  covered.  Lay  the  cutlets  upon  a  hot 
dish,  strain  the  gravy  back  into  the  saucepan,  thicken 
with  a  littled  browned  flour,  stir  in  a  heaping  teaspoonful 
of  currant  jelly,  and  when  this  has  melted,  pour  over  the 
meat. 

GREEN  PEAS. 

Cook  as  directed  on  Tuesday  of  this  week. 

RAW   TOMATOES. 

See  "  Tomato  Salad  "  on  Wednesday.  Leave  out  the 
boiled  eggs. 

POTATO  SCALLOPS. 

Mash  the  potatoes  light  with  a  little  milk,  and  an  even 
tablespoonful  of  butter  for  every  cupful.  Salt  and  pepper 
to  taste.  Fill  buttered  patty-pans,  or  scallop-shells  with 
the  mixture,  sift  fine  crumbs  over  the  tops,  and  brown  in 
a  good  oven.  Serve  in  the  shells. 

FIG  PUDDING. 

J  Ib.  best  white  figs,  washed,  dried,  and  minced. 

2  cups  of  fine  trumbs. 

3  eggs. 

•J-  cup  of  beef-suet,  powdered. 


344  MAY. 

2  scant  cups  of  milk. 
•J-  cup  of  white  sugar. 
A  little  salt. 

A  pinch  of  soda,  dissolved  in  hot  water,  and  stirred  into 
the  milk. 

Soak  the  crumbs  in  the  milk.  Stir  in  the  eggs  beaten 
light  with  the  sugar,  suet,  salt,  and  figs.  Beat  hard  three 
minutes ;  pour  into  a  buttered  mould  and  boil  two  hours 
and  a  half.  Eat  hot  with  wine  sauce. 


FIRST   WEEK— SUNDAY.  345 

JUNE. 

JFtrst  ilUek.  Stwbag. 

All-night  Soup. 

Roast  Beef  and  Round  Potatoes. 
Boiled  Macaroni.  Green  Peas. 


Snow  Custard. 

ALL-NIGHT  SOUP. 

4  Ibs.  of  coarse  lean  beef. 

3  slices  of  lean  ham. 
2  onions. 

2  turnips. 

2  carrots. 

2  blades  of  mace. 

Bunch  of  sweet  herbs. 

6  tomatoes. 

Pepper  and  salt. 

\  cupful  of  German  sago. 

4  quarts  of  water. 

i  tablespoonful  of  walnut  catsup. 

Cut  the  meat  into  dice,  and  chop  the  vegetables.  Sea- 
son, as  you  put  them  with  sago  and  herbs  in  close  layers, 
into  a  jar  with  a  tight  top.  About  eight  o'clock  on  Satur- 
day night,  set  this  in  a  pot  of  boiling  water  (having  tied  a 
thick  cloth  over  the  lid  of  the  jar)  and  cook  until  bed- 
time. Leave  pot  and  jar  upon  the  range.  When  the  fire 
is  built  next  day  see  that  there  is  plenty  of  water  in  the 
pot,  and  pay  no  more  attention  to  your  soup,  except  to 
replenish  the  water  in  the  pot  with  more,  as  hot  from  the 
tea-kettle,  until  half  an  hour  before  dinner  is  served. 
Then  strain  the  contents  of  the  jar,  pressing  the  vegeta- 
bles to  a  pulp.  Divide  the  broth  into  two  portions. 
Return  one  to  the  jar,  with  the  meat,  and  set,  when  cold, 

IS* 


346  JUNE. 

in  the  refrigeratoi  for  to-morrow.  Put  the  other  into  a 
saucepan,  boil  two  minutes,  skim,  add  the  catsup,  and 
pour  into  the  tureen.  Mem.  :  Never  forget  to  let  the 
soup  stand  in  a  broad  bowl  after  straining,  long  enough 
for  the  fat  to  rise  and  be  skimmed  off. 

ROAST  BEEF  AND  ROUND  POTATOES. 

Roast  the  meat  in  the  usual  manner,  and,  about  half 
an  hour  before  taking  it  out,  pour  off  three-quarters  of 
the  gravy  from  the  dripping-pan  and  lay  about  the  meat 
some  balls  of  mashed  potato,  worked  smooth,  with  pep- 
per, salt  and  a  raw  egg,  moulded  in  your  hands,  and 
rolled  in  flour.  Turn  as  they  brown,  and,  when  done, 
drain  off  the  grease,  and  dish  with  the  beef. 

BOILED  MACARONI. 

Break  half  a  pound  of  macaroni  into  short  pieces  ;  cook 
about  twenty  minutes  in  salted  boiling  water.  It  should 
be  clear  at  the  edges,  but  not  ragged.  Drain  well,  pep- 
per and  salt,  and  stir  in  a  tablespooriful  of  butter.  Strew 
grated  cheese  over  the  top  when  dished,  and  pass  more 
with  it  at  table. 

GREEN  PEAS. 

Cook  from  twenty  to  twenty-five  minutes  in  boiling 
water,  a  little  salt.  Drain  very  well  when  tender,  stir  in 
a  great  lump  of  peppered  butter,  and  serve  hot  in  a  vege- 
table dish. 

SNOW  CUSTARD. 

•J  package  of  Coxe's  gelatine. 

3  eggs. 

2  cups  of  milk. 

2  cups  of  sugar. 

Juice  of  one  lemon. 

2  cups  of  boiling  water. 

Vanilla,  or  other  essence. 

Soak  the  gelatine  one  hour  in  a  cup  of  cold  water. 
Add  then  a  pint  of  boiling  water,  and  stir  until  the  gela- 
tine is  dissolved.  Put  in  two-thirds  of  the  sugar  and  all 
the  lemon-juice.  Beat  the  whites  of  the  eggs  stiff,  and 


FIRST   WEEK— MONDAY.  347 

when  the  gelatine  is  quite  cold,  whip  it  in,  a  spoonful  at  a 
time,  for  half  an  hour  with  the  "  Dover  " — an  hour,  if  you 
use  the  common  egg-whisk.  When  all  is  a  white  sponge, 
put  into  a  wet  mould  to  form.  Make  a  custard  of  the 
milk,  yolks,  and  the  reserved  sugar,  flavor  as  you  like,  and 
when  the  "  snow  "  is  turned  out  into  a  glass  dish,  pour 
this  around  the  base.  Prepare  this  dessert  on  Saturday, 
and  keep  in  the  refrigerator.  It  is  very  nice. 


Jirst  tOeek  Jflonbag. 

Tomato  Soup. 

Larded  Beef  Stewed  Cream  Potatoes. 

Spinach  Dressed  with  Egg.  Green  Pickles. 

Strawberries  and  Cream. 
Martha's  Cake. 

TOMATO  SOUP. 

Peel,  by  pouring  boiling  water  over  them,  a  dozen  fine 
tomatoes,  cut  them  up,  throwing  aside  the  hard  cores  and 
unripe  portions.  Take  the  fat  from  the  surface  of  your 
soup  stock  ;  pour  it  off  from  the  meat  and  sediment ;  add 
the  tomatoes,  and  stew  gently  half  an  hour.  Strain,  rub- 
bing the  tomatoes  through  the  sieve;  return  to  the  pot; 
add  a  little  pepper  and  salt,  a  lump  of  sugar,  and  a  table- 
spoonful  of  butter  rolled  in  flour.  Boil  one  minute,  and 
pour  out.  It  will  be  a  delicious  soup. 

LARDED  BEEF. 

Make  perpendicular  incisions  in  your  cold  roast,  having 
trimmed  the  top  smoothly,  and  thrust  in  lardoons  of  fat 
salt  pork,  set  closely  together.  Take  the  fat  from  the 
cold  gravy,  and  add  to  the  latter  a  little  minced  onionj  a 
tablespoonful  of  catsup,  and  a  large  cup  of  boiling  water. 
Lay  the  meat  in  a  dripping-pan,  pour  the  gravy  upon  it. 


348  JUNE. 

invert  another  pan  over  it,  and  cook  in  a  moderate  oven 
about  an  hour.  Turn  the  meat  once,  and  baste  six  times 
with  the  gravy.  Dish  the  meat ;  strain  the  gravy,  thicken 
it  with  browned  flour,  boil  up  and  pour  into  a  boat. 

STEWED  CREAM  POTATOES. 

Peel  and  cut  into  neat  dice.  Leave  in  cold  water  half 
an  hour;  then  cook  as  long  in  boiling  water,  salted. 
Drain  this  off  before  the  potatoes  break ;  add  half  a  cup 
of  milk  (or  cream)  with  a  pinch  of  soda.  When  it  heats, 
stir  in  a  generous  lump  of  butter  cut  up  in  a  teaspoonful 
of  flour,  and  a  mere  pinch  of  finely-grated  lemon-peel. 
Stew  one  minute  and  pour  into  a  deep  dish. 

SPINACH  DRESSED  WITH  EGG. 

Boil  the  spinach  in  plenty  of  hot  water,  salted,  for 
twenty  minutes.  Drain  and  press  out  the  water.  Chop 
fine  ;  put  back  over  the  fire  with  a  large  spoonful  of  butter, 
and  a  teaspoonful  of  sugar,  with  salt  and  pepper  to  taste, 
also  a  little  nutmeg.  Beat  until  hot  and  smooth:  turn 
into  a  hot,  -deep  dish,  and  cover  with  a  dressing  of  the 
yolks  of  four  hard-boiled  eggs,  left  to  cool,  then  pounded 
in  a  Wedgewood  mortar,  and  rubbed  to  a  paste  with  a 
teaspoonful  of  melted  butter,  one  of  cream,  and  lastly,  one 
of  lemon-juice.  Spread  over  the  surface  of  the  spinach  and 
garnish  with  a  border  of  the  sliced  whites. 

STRAWBERRIES  AND  CREAM. 

Cap  the  berries,  and  pile  in  a  glass  bowl.  Do  not  sugar 
them,  but  pass  powdered  sugar  and  cream  with  each 
saucerful. 

MARTHA'S  CAKE. 

An  economical  and  very  nice  variety  of  jelly-cake,  easily 
made,  and  which  keeps  well.  Please  see  "  COMMON  SENSE 
IN  THE  HOUSEHOLD  "  Series  No.  i,  "  General  Receipts," 
page  314. 


FIRST  WEEK— TUESDAY.  349 


tthek. 

Quick  Beef  Soup. 

Lamb  Chops.  Puree  of  Potatoes 

Asparagus  Rolls.  Lettuce. 

Rosie's  Rice  Custard. 

QUICK  BEEF  SOUP. 

2  Ibs.  of  lean  beef,  chopped  very  fine. 

3  pints  of  water, 
i  grated  carrot, 
i  onion,  sliced. 

i  grated  turnip. 

i  clove. 

i  tablespoonful  of  tomato  catsup. 

Pepper  and  salt. 

Put  onion  and  other  vegetables  with  spice  on  in  two 
quarts  of  water,  and  boil  down  to  three  pints.  Strain  and 
press  over  the  beef.  Season  with  pepper,  salt,  and  catsup  ; 
simmer  half  an  hour,  or  until  the  meat  is  nearly  white  and 
the  soup  brown,  and  serve  with  the  meat  in  it.  The  vege- 
table liquor  must  be  boiling  when  it  is  poured  upon  the 
minced  beef. 

LAMB  CHOPS. 

Broil  quickly  over  a  clear  fire  ;  pepper  and  salt ;  butter 
on  both  sides,  and  lay  in  a  heap,  symmetrically  arranged, 
in  the  centre  of  a  dish,  surrounded  by  the  potato  puree. 

PURE"E  OF  POTATOES. 

2  cups  of  hot,  mashed  potatoes,  rubbed  through  a  col- 
ander. 

•J  cup  of  milk. 

i  large  spoonful  of  butter. 

Pepper,  salt,  and  a  little  nutmeg. 

Mix  all  up  well ;  put  into  a  greased  saucepan,  and 
stir  until  hot,  never  allowing  it  to  stick  to  the  sides  or 
scorch,  and  lay,  in  a  white  hedge,  about  the  chops. 


350  JUNE. 

ASPARAGUS  ROLLS. 

8  or  10  stale  French  rolls. 

2  bunches  of  asparagus. 

Yolks  of  2  raw  eggs. 

i  cup  of  milk. 

i  tablespoon ful  of  butter,  rolled  in  a  very  little  fl  5ur. 

Salt  and  pepper. 

Cut  off  the  top  of  each  roll ;  pick  out  the  crumb  care- 
fully, and  set  the  hollowed  rolls,  with  their  tops,  in  a  slow 
oven  to  dry  to  crispness.  Boil  the  asparagus  twenty  min 
utes,  cut  off  the  green  tops,  and  let  them  get  perfectly 
cold.  Then  heat  the  milk  ;  stir  in  the  butter  ;  pour  upon 
the  beaten  yolks  ;  beat  one  minute  with  your  egg- whisk  ; 
return  to  the  fire  ;  put  in  the  asparagus-tops — minced — 
leaving  out  as  many  whole  tops  as  you  have  rolls — stir 
until  very  hot,  but  not  until  it  boils.  Fill  your  rolls  with 
the  mixture  ;  make  a  round  hole  in  the  top  of  each  crust- 
cover  ;  fit  in  a  bit  of  asparagus,  as  if  it  had  sprouted  from 
below;  fit  each  cover  upon  its  roll,  and  the  pretty  and 
delightful  dish  is  ready. 

LETTUCE. 

Pick  hearts  and  blanched  leaves  from  the  stems ;  pile 
in  a  salad-bowl,  and  cover  with  a  dressing  made  of  two 
tablespoonfuls  of  oil,  one  teaspoonful  of  white  sugar,  half 
as  much  each  of  salt,  pepper,  and  made  mustard—  all 
rubbed  smooth  together — then  thickened,  rather  than 
thinned,  by  whipping,  in  a  few  drops  at  a  time,  four  table- 
spoonfuls  of  vinegar.  Stir  up  with  a  silver  fork  after  the 
dressing  goes  on. 

.     ROSIE'S  RICE  CUSTARD. 
i  quart  of  milk. 

3  well-beaten  eggs. 

4  tablespoonfuls  of  sugar. 

i  small  cup  of  boiled  and  still  warm  rice. 

i  scant  tablespoonful  of  butter. 

A  little  salt. 

Cream  butter  and  sugar ;  add  the  beaten  eggs,  salt, 
then,  the  rice  stirred  warm  into  the  milk.  Bake  in  a 
buttered  dish  half  an  hour  in  a  quick  oven.  Eat  warm. 


FIRST   WEEK— WEDNESDAY.  351 

.first 


Chicken  Broth. 

Milanaise  Pudding.  Fried  Shad  au  Gratin 

Mashed  Potatoes.  Navy  Beans. 

Cottage  Pudding. 

CHICKEN  BROTH. 

i  large  chicken,  jointed  as  for  fricassee. 
£  cup  of  raw  rice. 
5  quarts  of  cold  water. 
Chopped  parsley,  pepper,  and  salt. 

1  cup  of  milk. 

2  beaten  eggs. 

Put  water  and  chicken  on  quite  early  in  the  day,  and  cook 
slowly  until  the  water  has  boiled  down  to  about  three  and 
a  half  quarts,  and  the  chicken  slips  easily  from  the  bones. 
Take  off  all  the  meat,  and  return  the  bones  to  the  pot. 
Cook  gently  until  an  hour  before  dinner,  when  strain,  and 
let  it  cool.  Take  off  the  fat ;  return  to  the  fire — with  the 
seasoning  and  rice — and  simpler  half  an  hour,  or  until  the 
rice  is  soft.  Have  the  milk  heated  in  a  separate  vessel, 
with  a  pinch  of  soda ;  pour  upon  the  beaten  eggs  ;  put 
back  over  the  fire,  and  stir  until  it  begins  to  thicken. 
Turn  into  the  tureen.  Boil  up  the  chicken  broth  once 
sharply,  and  add  to  the  milk  in  the  soup-tureen,  stirring 
up  well. 

FRIED  SHAD  AU  GRATIN. 

Clean,  wash,  and  wipe  a  fine  roe-shad.  Take  off  head, 
tail,  and  fins,  and  cut  into  eight  pieces.  Pepper  and  salt 
these  ;  dip  into  beaten  egg,  then  in  cracker- crumbs,  and 
fry  in  hot  dripping  or  lard.  Drain,  and  serve  on  a  hot, 
flat  dish.  The  roes  should  be  parboiled,  then  cooled — 
afterward  dipped  in  egg  and  cracker,  fried  in  the  sam< 
manner  as  the  fish,  and  dished  with  it. 

MILANAISE  PUDDING. 
%  Ib.  cold  cooked  ham. 
The  meat  of  your  soup-chicken 


352  JUNE. 

Nearly  J-  Ib.  of  macaroni. 

2  eggs. 

A  cup  of  your  soup,  strained  and  skimmed  before  the 
rice  is  put  in. 

i  tablespoonful  of  butter. 

Pepper  and  salt  to  taste. 

Boil  the  macaroni  in  the  broth  until  tender ;  then  let 
it  cool  somewhat,  and,  with  a  pair  of  old  scissors,  clip  it 
into  inch-lengths.  Chop  ham  and  chicken,  and  pepper. 
Mix  with  the  macaroni — which  should  have  absorbed  the 
broth — stir  in  the  melted  butter  and  eggs.  Put  into  a 
well-greased  mould,  and  boil  an  hour  and  a  half.  Turn 
out ;  pour  over  it  a  cup  of  drawn  butter,  and  serve.  Pass 
grated  cheese  with  it. 

.  MASHED  POTATOES. 
Prepare  as  usual  and  pass  with  the  fish  course. 

NAVY  BEANS. 

This  is  a  variety  of  white  kidney  beans.  Shell  and  lay 
them  in  cold  water  half  an  hour,  to  take  off  the  raw,  rank 
taste.  Cook  about  twenty-five  minutes  in  boiling  water, 
a  little  salt.  .Drain  well ;  pepper,  salt,  and  butter.  Eat 
hot. 

COTTAGE  PUDDING. 

i  cup  of  sugar. 

1  tablespoonful  of  butter. 

2  eggs. 

i  cup  of  sweet  milk. 

3  cups  of  flour,  or  enough  for  pretty  stiff  batter.     (Use 

Hecker's  prepared  flour.) 

\  teaspoonful  of  salt. 

Cream  butter  and  sugar ;  beat  in  the  yolks,  then  the 
salted  flour,  alternately  with  the  whites.  Bake  in  a  but- 
tered cake-mould  until  a  straw  will  come  up  clean  from 
the  middle.  Turn  out  and  eat  hot  with  sweet  sauce. 


FIRST  WEEK— THURSDAY.  353 


JFtr0t  tUtek. 

White  Asparagus  Soup. 

Stuffed  Fillet  of  Veal  with  Bacon.  Scooped  Potatoes. 

Tomato  Salad.  Hominy  Pudding. 

Cocoanut  Puddings. 

WHITE  ASPARAGUS  SOUP. 
3  Ibs.  knuckle  of  veal, 
i  slice  of  corned  ham. 

3  bunches  of  well-bleached  asparagus,  cut  into  short 

pieces. 

4  quarts  of  water, 
i  cup  of  milk. 

i  tablespoonful  of  corn-starch. 

Pepper,  salt,  chopped  parsley,  and  dice  of  fried  bread. 

Crack  the  bones  to  splinters  and  chop  the  meat.  Put 
on  with  all  the  asparagus  stalks  and  one-half  of  the  heads. 
Cover  with  the  water  and  cook  gently,  covered,  three 
hours.  Strain ;  cool  to  let  the  grease  rise  ;  skim  and  re- 
turn to  the  pot  with  the  seasoning  and  reserved  heads  of 
asparagus.  Boil  slowly  for  twenty  minutes  longer.  Heat 
the  milk  separately,  salt  and  pepper,  and  stir  in  the  corn- 
starch,  boiling  one  minute  to  thicken  it.  Pour  into  the 
tureen  upon  the  dice  of  fried  bread  ;  stir  into  this  the  boil- 
ing soup,  and  send  to  table.  * 

STUFFED  FILLET  OF  VEAL  WITH  BACON. 

Take  out  the  bone  from  the  meat,  and  pin  into  a  round 
with  skewers.  Bind  securely  with  soft  tapes.  Fill  the 
cavity  left  by  the  bone  with  a  force-meat  of  crumbs,  chopped 
pork;  thyme,  and  parsley,  seasoned  with  pepper,  salt,  nut- 
meg, and  a  pinch  of  lemon-peel.  Cover  the  top  of  the 
fillet  with  thin  slices  of  cold,  cooked,  fat  bacon  or  salt  pork, 
tying  them  in  place  with  twines  crossing  the  meat  in  all 
directions.  Put  into  a  pot  with  two  cups  of  boiling  water, 
and  cook  slowly  and  steadily  two  hours.  Then  take  from 
the  pot  and  put  into  a  dripping-pan.  Undo  the  strings 


354  JUNE. 

and  tapes.  Brush  the  meat  all  over  with  raw  egg,  sift 
rolled  cracker  thickly  over  it,  and  set  in  the  oven  lor  half 
an  hour,  basting  often  with  gravy  from  the.  pot.  When  it 
is  well  browned,  lay  upon  a  hot  dish  with  the  pork  about 
it.  Strain  and  thicken  the  gravy,  and  serve  in  a  boat. 

If  your  fillet  be  large,  cook  twice  as  long  in  the  po* 
The  time  given  above  is  for  one  weighing  five  pounds. 

SCOOPED  POTATOES. 

Pare  and  cut  round  with  a  potato-gouge — a  neat  little 
instrument  that  costs  but  a  trifle.  The  waste  bits  can  be 
boiled,  mashed,  and  set  by  for  to-morrow's  uses.  Boil  the 
scooped  pellets  in  hot,  salted  water  twenty  minutes  ;  throw 
this  off  and  put  in  a  cup  of  cold  milk.  Simmer  gently 
until  the  potatoes  are  tender  ;  stir  in  a  good  lump  of  but- 
ter* rolled  in  flour,  and  when  this  is  melted,  a  little  minced 
parsley,  with  pepper  and  salt.  Stew  three  minutes,  and 
pour  into  a  deep  dish. 

TOMATO  SALAD. 

Pare  with  a  keen  knife  ;  arrange  upon  a  glass  dish  and 
cover  with  a  dressing  like  that  made  on  Tuesday  for  let- 
tuce, but  adding  the  beaten  yolks  of  two  raw  eggs,  whipped 
in  the  last  thing. 

HOMINY  PUDDING. 

1  cupful  cold,  boiled,  small-grained  hominy. 

2  cups  of  milk. 

i  heaping  table^oonful  of  melted  butter. 

3  eggs. 

i  tablespoonful  of  sugar. 
A  little  salt. 

Rub  the  hominy  very  smooth  with  the  butter ;  then  the 
yolks,  beaten  up  with  the  sugar.  Beat  well  before  thin- 
ning with  the  salted  milk.  Lastly,  add  the  frothed  whites. 
Bake  in  a  greased  pudding-dish  until  nicely  browned. 

COCOANUT  PUDDINGS. 

i  Ib.  of  cocoanut,  grated. 
•J-  Ib.  of  powdered  sugar. 


FIRST  WEEK— FRIDAY.  355 

i  quart  rich  milk. 
5  beaten  eggs. 

1  teaspoon  fin  nutmeg. 

2  teaspoonfuls  of  vanilla. 

Scald  the  milk  and  pour,  gradually,  upon  the  beaten 
eggs.  Do  not  return  to  the  fire,  but,  when  nearly  cold, 
season,  add  the  cocoanut ;  stir  up  well;  pour  into  but- 
tered cups,  and  bake  by  setting  in  a  pan  of  boiling  water, 
and  stirring  again  as  the  custard  begins  to  heat,  that  the 
cocoanut  may  not  settle  to  the  bottom.  Bake  until  well 
"  set,"  and  slightly  browned.  Eat  cold. 


Jftvst  iUeck.  Jrtbaj). 

Clam  Chowder. 

Baked  Pickerel.  Veal  Scallop. 

Mashed  Potatoes,  Browned.         Green  Peas. 

Strawberry  Shortcake. 
Tea. 


CLAM  CHOWDER. 

100  clams. 

i  sliced  onion. 

12  butter  or  other  small  crackers,  that  can  be  split. 

12  tomatoes,  peeled  and  chopped. 

i  tablespoonful  minced  parsley  and  half  the  quantity 
of  mixed  thyme,  summer  savory  and  sweet  mar- 
joram. 

A  large  pinch  of  mace  and  the  same  of  cayenne  pepper. 

i  cup  of  milk — hot — for  soaking  the  crackers,  and  but- 
ter for  spreading  them. 

3  tablespoonfuls  butter  for  chowder. 

Salt. 

Put  a  layer  of  clams  in  the  bottom  of  a  soup-pot,  next 
one  of  sliced  tomatoes  and  onion.     Sprinkle  with  season 


356  JUNE. 

ing,  and  drop  bits  of  butter  upon  them.  More  clams, 
more  tomato,  etc.,  until  all  are  in.  Pour  on  the  liquor— 
there  should  be  at  least  three  pints — cover,  heat  slowly 
for  half  an  hour,  then  boil  quite  briskly  for  twenty  minutes. 
Meanwhile,  soak  the  split  crackers  —  covered  —  in  the 
boiling  milk.  When  soft  all  through,  butter  thickly,  and 
keep  warm  over  boiling  water  until  the  soup  is  ready. 
Then  line  a  hot  tureen  with  them,  and  pour  in  the  chow- 
der. Pass  sliced  kmon  with  it. 

BAKED  PICKEREL. 

Select  a  couple  of  large,  fresh  fish ;  score  the  back-bones 
with  a  sharp  knife,  and  lay  them  in  a  baking-pan.  Pour 
a  cupful  of  boiling  water  over  them,  cover,  and  bake 
slowly,  basting  with  butter  and  water,  at  least  six  times. 
The  fish  should  be  tender,  yet  firm  when  done.  Transfer 
them  carefully  to  a  hot-water  dish.  Have  ready  a  cupful 
of  rich,  drawn  butter ;  strain  the  gravy  from  the  dripping- 
pan  into  it,  with  a  little  minced  parsley.  Heat  almost  to 
a  boil  and  pour  over  the  fish.  There  is  no  better  way  of 
cooking  large  pickerel  than  this. 

VEAL  SCALLOP. 

Chop  the  remains  of  your  fillet  fine,  and  season  with 
pepper  and  salt.  Put  a  layer  of  dry  crumbs  in  a  buttered 
bake-dish ;  stick  bits  of  butter  over  it ;  cover  with  the 
meat  and  wet  this  with  gravy  and  warm  milk.  Repeat 
this  order  of  strata  until  your  dish  is  full,  covering  deep 
with  crumbs.  Fit  a  tin  cover  on  the  top  and  bake  half 
an  hour ;  remove  the  lid  and  brown  nicely.  Serve  in  the 
bake-dish. 

MASHED  POTATOES — BROWNED. 

Mash  soft  with  milk  and  butter ;  whip  up  to  a  cream  ; 
season,  and  make  into  a  four-sided  pyramid  upon  a 
greased  pie-dish.  Brown  in  a  good  oven  and  slip  to  a 
warm  dish.  Pass  with  the  fish. 

GREEN  PEAS. 
Please  see  receipt  given  on  Sunday  of  this  week. 


FIRST   WEEK— SATURDAY.  357 

STRAWBERRY  SHORTCAKE. 

Please  see  receipt  given  on  Friday  of  Fourth  Week  in 
May.  The  strawberry  season  is  so  short  that  you  can 
hardly  give  this  popular  dessert  often  enough  to  weary 
your  family  while  the  scarlet,  flavorous  beauties  last. 

TEA, 

Hot  and  strong,  will  tte  the  better  for  a  little  cream  bor 
rowed  from  the  supply  meant  for  your  shortcake. 


first 

Marlowe  Soup. 

Beefs  Tongue  (Langue  du  Bo3uf).  Squeezed  Potatoes 

French  Beans,  Sautes.  Young  Beets. 

Cherry  Pie. 

MARLOWE  SOUP.          • 

2  Ibs.  of  lean  veal  and  the  same  of  lean  beef. 

1  Ib.  of  lean  ham.       • 

2  onions. 
i  carrot, 
i  turnip. 

£  of  a  head  of  cabbage,  chopped  and  parboiled. 

Bunch  of  sweet  herbs. 

6  tomatoes,  peeled  and  sliced. 

•£  cup  of  rice. 

Pepper  and  salt. 

5  quarts  of  cold  water. 

Cut  up  meat  and  vegetables  fine,  and  put  with  the 
water  into  the  soup-kettle.  Cook  slowly  four  hours. 
Strain  the  soup,  rubbing  the  vegetables  through  the  colan- 
der. Divide  the  liquor  into  two  parts.  Put  witn  the 
meat — all  highly  seasoned — into  a  stoneware  vessel  and 


358  JUNE. 

set  by  in  the  refrigerator.  Let  the  other  portion  cool ; 
take  off  the  fat ;  season  ;  put  over  the  fire ;  boil  and 
skim  for  a  few  minutes,  and  put  in  the  rice.  Simmer  very 
gently  half  an  hour,  or  until  the  rice  is  very  soft. 

BEEF'S  TONGUE — (LANGUE  DU  BCEUF). 

Wash  a  large,  perfectly  fresh  tongue  in  three  waters. 
Then  cover  well  with  boiling  water,  a  little  salt — plenty 
of  it — and  cook  about  twelve  minutes  to  the  pound. 
Strip  off  the  skin  ;  dish,  when  you  have  trimmed  away 
the  root,  and  pour  over  it  the  following  sauce  :  Strain  a 
cup  of  the  liquor  in  which  the  tongue  was  boiled  ;  set 
over  the  fire,  and  stir  in  two  tablespoonfuls  of  butter  cut 
up  in  flour,  pepper  to  taste  ;  the  juice  of  a  lemon,  and 
when  this  has  thickened,  two  small  pickled  cucumbers, 
chopped.  This  is  a  dish  whose  merits  deserve  to  be  bet- 
ter known.  (Save  the  liquor.) 

SQUEEZED  POTATOES. 

Put  on  in  cold  water,  and  bring  quickly  to  a  boil. 
When  soft  enough  to  be  pierced  by  a  fork,  turn  off  the 
water  ;  throw  in  a  little  salt,  and  dry  on  the  range.  Tear 
off  the  skins  quickly,  and  as  soon  as  each  is  bare,  envel- 
op it  in  the  corner  of  a  dry,  hot  towel  and  twist  the  same 
tightly  around  it  for  a  second,  but  not  quite  breaking  it. 
Pile  within  a  napkin-lined  dish*  and  send  up  hot. 

FRENCH  BEANS — SAUTES. 

Top,  tail,  and  "  string "  with  care.  Cut  into  short 
pieces.  Cook  in  boiling  water,  a  little  salt,  until  tender — 
say  thirty  minutes,  if  they  are  full-grown.  Drain  well ; 
return  to  the  saucepan  with  two  great  spoonfuls  of  butter, 
salt,  pepper,  and  a  teaspoonful  of  vinegar.  Toss  until 
very  hot,  and  turn  into  a  hot,  deep  dish. 

YOUNG  BEETS. 

Boil  in  hot,  salt  water  one  hour.  When  done,  rub  off 
the  skins  ;  split  the  beets  lengthwise  and  lay  upon  a  hot 
dish.  Have  ready  a  great  -spoonful  of  melted  butter, 


SECOND    WEEK— SUNDAY.  359 

mixed  with  two  of  vinegar,  a  little  salt  and  pepper,  heated 
to  boiling,  and  pour  over  the  beets.  Be  careful  not  to 
break  the  skin  of  raw  beets,  or  they  will  lose  their  color 
in  the  hot  water  while  cooking. 

CHERRY  PIE. 

Line  your  pie-dish  with  a  good  paste  ;    fill  with  a  mix- 
ture  of  sour   and   sweet    cherries ;    sweeten    plentifully ; 
cover  with  paste  printed   at  the  edge  and  slit  in  the  mid 
die,   and  bake  until  nicely  colored.     Eat  fresh,  but  not 
warm,  with  white  sugar  sifted  over  the  top. 


Seconir   lUeek. 


Tomato  and  Pea  Soup. 

Stewed  Lamb  with  Mushroom  Sauce.  Lima  Beans. 

Green  Peas.  Stewed  Turnips. 

Lemon  Blanc-Mange. 
Coffee  and  Cake. 


TOMATO  AND  PEA  SOUP. 

Take  the  fat  from  the  liquor  in  which  the  tongue  was 
boiled  yesterday  ;  set  it  over  the  fire,  and,  when  boiling, 
put  in  the  empty  pods  of  two  quarts  of  peas.  Boil  half 
an  hour ;  take  from  the  fire  and  strain  out  the  pods. 
About  half  an  hour  before  dinner,  take  the  fat  from  the 
"  stock  "  set  aside  yesterday,  and  pour  off  from  the  meat 
and  sediment  into  the  soup-pot.  While  it  is  slowly  heat- 
ing, put  on  the  water  in  which  the  pods  were  boiled,  with 
the  peas  and  two  quarts  of  peeled  and  sliced  tomatoes, 
in  another  pot,  and  bring  more  rapidly  to  the  boil.  Cook 
twenty-five  minutes,  then  stir  in  two  lumps  of  white 
sugar,  two  tablespoonfuls  of  butter,  rolled  in  flour,  pepper 
well,  boil  up,  and  rub  through  a  colander  into  the  main 
soup-kettle.  Simmer  all  together  three  minutes,  and  it  is 


360  JUNE. 

fit  for  use.     Pour  half  into  the  tureen  ;  cool  the  rest  and 
remand  to  the  refrigerator. 

STEWED  LAMB  WITH  MUSHROOM  SAUCE. 

Let  your  butcher  take  out  the  bones  from  the  lower 
side  of  a  shoulder  of  lamb,  leaving  in  the  shank.  Fill 
the  cavity  thus  left  with  a  good  force-meat  of  crumbs, 
chopped  pork,  and  sweet  herbs,  and  sew  the  meat  edges 
together  to  hold  it  in.  If  you  have  no  gravy  ready  make 
a  pint  on  Saturday  of  the  lamb  trimmings  and  a  few  veal- 
bones,  with  seasoning.  It  need  not  be  strong.  Put  the 
lamb  into  a  broad  pot,  with  some  thin  slices  of  fat  pork 
laid  in  the  bottom  ;  pour  in  the  gravy,  cover  tightly,  and 
stew  gently  pne  hour.  Turn  the  meat  then,  and  cook 
twenty  minutes  longer.  Lay  the  lamb  upon  a  hot  dish, 
and  butter  it  all  over.  Cover,  and  keep  warm  over  hot 
water  while  you  make  the  sauce.  Have  ready  half  a  can 
of  mushrooms,  boiled  and  chopped.  Strain  the  gravy  left 
in  the  pot,  add  the  mushrooms,  and  stew  five  minutes  ; 
thicken  with  browned  flour  ;  boil  up  and  pour  over  the 
lamb.  Garnish  with  alternate  slices  of  green  pickle  and 
boiled  beets. 

LIMA  BEANS. 

•  Shell ;  lay  in  cold  water  twenty  minutes,  and  cook  in 
slightly  salted  boiling  water  about  half  an  hour,  or  until 
tender.  The  time  depends  much  upon  age  and  size. 
Drain  well ;  pour  into  a  deep  dish ;  pepper,  salt,  and 
butter. 

GREEN  PEAS. 
Receipt  given  on  Sunday  of  First  Week  in  this  month. 

STEWED  TURNIPS. 

Peel  and  slice  young  turnips.  Boil  fifteen  minutes  in 
hot,  salted  .water  ;  throw  this  off,  and  add  half  a  cup  of 
milk  and  as  much  boiling  fresh  water.  When  this  heats, 
stir  in  a  generous  lump  of  butter,  rolled  in  a  teaspoonful 
of  flour,  with  pepper  and  salt  to  taste.  Simmer  ten  min 
utes  longer,  or  until  tender,  and  pour  into  a  deep  dish 
Eat  very  hot 


SECOND    WEEK— MONDAY.  361 

LEMON  BLANC-MANGE. 
i  large  lemon,  or  two  small  ones — all  the  juice  ai.d  half 

the  grated  peel. 
Whisked  whites  of  4  eggs, 
i  package  of  gelatine  soaked  two  hours  in  one  cup  of 

cold  water. 

1  pint  and  i  cup  of  boiling  water. 

2  cups  of  powdered  sugar — even  ones. 
•J  teaspoonful  of  nutmeg. 

i  glass  of  good  claret. 

Add  to  the  soaked  gelatine  the  lemon-juice  and  peel, 
sugar  and  spice.  Leave  standing  one  hour.  Then  pour 
on  the  boiling  water.  Stir  until  clear,  add  the  wine,  and 
strain  through  double  tarlatan.  While  it  is  cooling,  whip 
the  whites  very  stiff.  When  the  gelatine  begins  to  coagu- 
late around  the  edge  of  the  dish,  whip  it,  little  by  little, 
into  the  frothed  whites  until  it  is  stiff.  Put  into  a  wet 
mould,  and  set  upon  the  ice.  On  Sunday  turn  it  out,  and 
pour  a  rich  liqueur — that  from  brandied  peaches  is  best 
— about  the  base.  Preserved  strawberries  are  also  very 
nice  with  it  if  you  have  no  liqueur. 

COFFEE  AND  CAKE. 

If  you  prefer,  you  can  give  the  cake  with  the  blanc- 
mange, and  drink  the  coffee  afterwards. 


iDeck.  JlTonbag. 


"  Once-Again  "  Soup. 

Cold  Lamb.  Cheese  Fondu. 

Raw  Tomatoes.  Potatoes  en  Robe  de  Chambre 


Floating   Island. 


"  ONCE-AGAIN  "  SOUP. 

A  good  soup,  founded  upon  such  stock  as  you  made 
on  Saturday,  is  better  the  third  day  than  the  first.     There- 
16 


362  JUNE. 

fore,  take  off  the  fat"  from  the  portion  kept  on  the  ice 
since  yesterday's  providential  division,  and  warni  it  slowly, 
almost  to  a  boil.  If  you  have  time,  cut  some  fried  bread 
into  dice  and  put  into  the  tureen  before  you  pour  in  the 
soup. 

COLD  LAMB. 

Do  not  murder  the  well-cooked,  juicy  innocent  of  yes- 
terday by  hashing  and  reheating.  A  nice  dish  of  cold 
lamb,  trimmed  and  garnished  with  cresses  and  cool,  white 
lettuce,  is  goodly  to  the  eyes — and  taste — on  a  sultry  June 
day. 

CHEESE  FONDU. 

2  cups  milk,  with  a  pinch  of  soda  stirred  in. 

i  cup  very  dry,  fine  crumbs. 

•J  Ib.  of  dry  cheese,  grated. 

4  beaten  eggs. 

i  tablespoonful  of  melted  butter. 

Pepper,  salt,  and  a  pinch  of  mace. 
Soak  the  crumbs  in  the  milk  ;  beat  in  the  eggs,  butter, 
seasoning — lastly,  the  cheese.  Butter  a  pudding-dish  ; 
put  in  the  mixture;  strew  the  top  with  fine  crumbs,  and 
bake,  covered,  half  an  hour ;  then  brown  quickly.  Eat 
soon,  as  it  will  fall  in  cooling. 

RAW  TOMATOES. 

See  receipt  for  Tuesday  of  first  week  in  this  month  for 
dressing  lettuce,  when  you  have  peeled  and  sliced  the 
tomatoes. 

POTATOES  EN  ROBE  DE  CHAMBRE. 

If  you  use  Bermuda  potatoes,  cook  in  boiling  water. 
If  you  take  old  potatoes,  put  on  in  cold  and  bring  rapidly 
to  a  boil.  Throw  off  the  water  when  they  are  done,  set 
back  on  the  range,  uncovered,  to  dry  out,  and  send  to 
table  with  the  skins  on. 

FLOATING  ISLAND. 

i  quart  of  milk. 
4  beaten  eggs. 


SECOND    WEEK^  TUESDAY.  363 

4  heaping  tablespoonfuls  of  sugar. 

2  teaspoonfuls  extract  of  bitter  almond. 

•£  cup  of  currant  jelly. 

Beat  yolks  and  sugar  light,  and  pour  on,  by  degrees, 
the  boiling  milk.  Pour  back  into  the  farina-kettle,  and 
heat,  stirring  constantly  until  it  begins  to  thicken.  When 
cold,  flavor,  and  pour  into  a  glass  dish.  Pile  with  a  me- 
ringue of  the  whites  beaten  up  with  half  a  cup  of  currant 
jelly.  Ornament  with  dots  of  jelly. 


Seconb 


A  Summer  Melange  Soup. 

Rolled  Beef.  Boiled  Onions. 

Stuffed  Tomatoes.  Baked  Omelettes  aux  Fines  Herbes. 


Strawberries  and  Cream. 
Orange  Cake. 

A  SUMMER  MELANGE  SOUP. 

2  Ibs.  lean  beef,  chopped  fine, 
quart  green  peas. 

quart  tomatoes,  peeled  and  sliced. 

cucumber,  sliced  thin. 

sliced  onion. 

pint  of  small  string-beans,  cut  into  pieces. 

3  great  spoonfuls  of  butter,  rolled  in  flour. 
Pepper  and  salt. 

4  quarts  of  cold  water. 

Put  on  the  meat  in  the  water,  and  cook,  slowly,  three 
hours,  to  extract  every  particle  of  nourishment  from  the 
beef.  Peel  and  slice  the  vegetables,  and  lay  all,  except 
the  tomatoes,  in  cold  water  for  half  an  hour.  At  the  end 
of  the  three  hours,  strain  the  soup  :  return  to  the  pot  and 
put  in  all  the  vegetables  with  salt  and  pepper.  Stew  for 
one  hour,  covered ;  stir  in  the  butter  and  simmer  half  an 
hour  longer  before  turning  it  out. 


JUNE. 

ROLLED  BEEF. 

Make  your  butcher  take  all  the  bones  out  of  a  rib-roast. 
(Keep  them  for  to-morrow's  soup.)  Make  him  also  roll  the 
meat  into  a  round,  and  skewer  it  securely.  Wash  it  all  over 
with  vinegar,  then  rub.  with  hot  butter  mixed  with  minced 
onion  and  pepper,  working  this  well  between  the  folds 
of  meat.  Put  into  the  dripping-pan,  pour  a  cup  of  gravy 
from  the  boiling  soup — before  the  vegetables  are  added — 
about  the  base,  and  a  few  spoonfuls  of  butter  and  water 
upon  the  top.  Roast  twelve  minutes  to  the  pound,  bast- 
ing freely  and  often.  Towards  the  last,  dredge  with  flour, 
and  rub  over  with  butter  to  make  a  brown  froth.  Pour 
off  the  fat  from  the  gravy,  strain  what  is  left ;  add,  if 
needed,  a  little  boiling  water ;  thicken  with  browned  flour, 
and  serve  in  a  boat. 

BOILED  ONIONS. 

Top  and  tail ;  skin  and  cook  fifteen  minutes  in  boiling 
fresh  water.  Throw  this  off,  add  more  from  the  boiling 
tea-kettle ;  salt  slightly,  and  boil  until  tender  all  through. 
Drain,  butter  well,  and  pepper  and  salt. 

STUFFED  TOMATOES. 

Select  large,  smooth  tomatoes  ;  cut  a  piece  from  the 
top  of  each,  and  scoop  out  seeds  and  pulp.  Chop  fine 
what  you  have  removed ;  season  with  butter,  pepper,  salt 
and  sugar ;  add  one-third  as  much  bread-crumbs  ;  work 
all  well  together,  and  fill  the  skins  with  the  mixture.  Re- 
place the  tops ;  put  the  rest  of  the  stuffing  between  the 
tomatoes  when  you  have  set  them  close  together  in  a  bake- 
dish.  Bake,  covered,  half  an  hour,  in  a  moderate  oven  ; 
then  uncover  and  cook  ten  minutes  longer,  or  until  browned 
and  soft. 

BAKED  OMELETTE  AUX  FINES  HERBES. 

Make   this  a  course   between  soup  and  meat,  passing 
bread  and  butter  with  it. 
6  eggs. 

i  cup  of  boiling  milk, 
i  teaspoonful  of  corn-starch,  wet  with  cold  milk. 


SECOND    WEEK— WEDNESDAY.  365 

I  tablespoonful  chopped  parsley,  thyme,  and  sweet  mar 
joram,  mixed. 

Pepper  and  salt. 

Butter  for  the  dish. 

Beat  the  yolks  light,  and  pour  upon  them  the  hot  milk. 
Stir  in  the  corn-starch,  season,  whip  in  the  frothed  whites, 
lastly,  the  herbs.  Have  ready  a  nice  pudding-dish,  well 
buttered.  Set  in  the  oven  until  hot ;  butter  again,  and 
pour  in  the  omelette.  Bake  about  twelve  minutes,  or 
until  "  set"  in  the  middle,  but  not  longer,  or  it  will  be  a 
leathery  puff.  It  should  be  very  light.  Send  up — instantly. 

STRAWBERRIES  AND  CREAM. 
ORANGE  CAKE. 

Serve  as  directed  on  Monday  of  last  week. 

The  orange  cake,  if  made  on  Friday  or  Saturday,  will 
have  kept  perfectly  well,  if  the  cake-box — a  tight  one- 
containing  it  has  been  set  in  the  refrigerator.  For  direc- 
tions for  making  it  please  consult  "  BREAKFAST,  LUNCHEON 
AND  TEA,"  page  318. 


Second  lUcek.  Ukbneaftan. 


Broiled  Bones  Soup. 

Boiled  Chickens.  Rice  Croquettes. 

Asparagus  upon  Toast.  Potato  and  Beet  Salad, 

Raspberry  Shortcake,  Hot. 

BROILED  BONES  SOUP. 
3  Ibs.  of  beef  bones,  not  scraped  too  clean. 
2  Ibs.  of  veal,  ditto. 
J'lb.  salt  pork,  fat,  for  frying. 

2  onions,  sliced. 
Bunch  of  sweet  herbs. 

£  cup  of  granulated  tapioca. 

3  quarts  of  water. 
Pepper  and  salt. 

i  tablespoonful  walnut  catsup. 


366  JUNE. 

Crack  the  bones  well,  and  lay  upon  a  gridiron 
the  coals  until  they  are  hot,  and  the  bits  of  meat  adhering 
to  them  are  frizzled.  Meanwhile,  fry  the  pork  and  onions 
together  in  a  frying-pan  until  the  latter  are  a  fine  brown. 
Strain  out  the  pork  and  onions  ;  put  back  the  fat  into  the 
pan  and  fry  the  bones  five  minutes.  Lay  the  onions  in 
the  soup-pot  with  the  chopped  herbs,  then  the  bones. 
Cover  with  the  water  and  boil  slowly  three  hours.  Strain  ; 
cool,  and  take  off  the  fat.  -Set  over  the  fire  ;  season,  boil 
once  to  throw  up  the  scum  ;  skim,  and  put  in  the  tapioca, 
which  should  have  soaked  two  hours  in  a  little  cold  water. 
Simmer  until  the  tapioca  is  clear ;  put  in  the  catsup,  and 
serve. 

BOILED  CHICKENS. 

Clean,  wash,  and  stuff  as  for  roasting.  Sew  each  up  in 
thin  muslin,  or  tarlatan,  fitted  closely  to  the  shape,  and 
put  on  in  plenty  of  boiling  water,  a  little  salt.  Boil 
twelve  minutes  to  the  pound  (taking  the  heavier  chicken 
as  the  standard)  if  they  are  tender.  If  doubtful,  take  a 
longer  time,  and  cook  more  slowly.  When  done,  lay 
upon  a  heated  dish,  and  pour  over  them  a  cupful  of  drawn 
butter,  made  from  the  pot  liquor,  thickened  with  butter 
rolled  in  flour,  and  with  an  egg  beaten  up  in  it  with  a  lit- 
tle chopped  parsley.  See  "  Drawn  Butter,  No.  3,"  in 
u  General  Receipts,"  page  184. 

RICE  CROQUETTES. 

Boil  a  cup  of  rice  soft  in  weak  broth,  made  from  a 
cupful  of  the  chicken  pot  liquor,  mixed  with  boiling  water 
and  salted.  Drain,  and  stir  in  a  couple  of  beaten  eggs  ; 
a  teaspoonful  of  butter,  a  mere  dust  of  flour,  pepper,  and 
a  pinch  of  grated  lemon-peel.  Stir  up  in  a  saucepan 
until  thick  and  hot,  and  spread  out  to  cool.  When  cold, 
flour  your  hands  ;  make  the  paste  into  long  balls  ;  roll 
each  in  raw  egg,  then  in  cracker-dust,  and  fry  carefully  to 
a  yellow-brown. 

ASPARAGUS  UPON  TOAST. 

Tie  the  bunch  of  asparagus  up  with  soft  string,  when 
you  have  cut  away  the  wood,  and  cook  about  twenty-five 


SECOND    WEEK— WEDNESDAY.  36? 

minutes  in  salted  boiling  water.  Have  ready  some  slices 
of  crustless  toast ;  dip  each  in  the  asparagus-liquor  ;  but- 
ter well  while  hot  and  lay  upon  a  heated  dish.  Drain  the 
asparagus,  and  arrange  upon  the  toast.  Pepper,  salt,  and 
butter  generously. 

i 
POTATO  AND  BEET  SALAD. 

Slice  a  cupful  of  cold  boiled  potatoes.  Chop  a  red 
beet,  also  boiled,  but  lukewarm,  and  pour  over  it  four 
tablespoonfuls  of  vinegar.  Let  k  stand  while  you  rub 
together  a  teaspoonful  of  salt,  half  as  much  each  of  pep- 
per, sugar  and  made  mustard,  with  a  full  tablespoonful  of 
oil,  and  a  very  little  green  pickle,  minced  fine.  When  this 
is  ready,  take  out  a  tablespoonful  of  chopped  beet,  and 
atrew  among  the  sliced  potatoes.  Put  them  into  a  salad- 
bowl.  Squeeze  beets  and  vinegar  through  muslin  into 
oil,  etc.  Beat  up  well,  and  pour  over  the  cold  potatoes. 

RASPBERRY  SHORTCAKE — HOT. 

1  quart  of  flour. 

2  tablespoonfuls   of    lard,   and    the    same    of    butler, 

chopped  up  in  the  salted  flour. 

2-£  cups  "  loppered  "  milk,  or  of  buttermilk. 

Yolks  of  2  eggs,  well  beaten. 

i  teaspoonful  of  soda,  sifted  three  times  through  the 
flour. 

i  teaspoonful  of  salt. 

i  quart  "  black  caps  "  or  wild  raspberries. 

Make  these  ingredients  into  a  soft  paste.  Roll  lightly 
into  two  sheets — that  intended  for  the  upper  crust  half  an 
inch  thick,  the  lower,  less.  Lay  the  bottom  crust  in  a 
greased  square  pan.  Strew  thickly  with  the  berries, 
sprinkle  with  sugar,  and  cover  with  the  upper  crust. 
Bake  about  twenty-five  minutes,  until  browned,  but  not 
dry.  Cut  in  squares,  and  send,  piled  upon  a  flat  dish,  to 
table.  Split  and  eat  with  butter  and  sugar.  It  is  good. 


368  JUNE. 


Chicken  Panada  Soup. 

Larded  Mutton  Chops.  Green  Pea  Cakes. 

Stewed  Tomatoes.  String-Bean* 

Strawberry  Trifle. 

CHICKEN  PANADA  SOUP. 

The  liquor  in  which  your  chickens  were  boiled  yester- 
day. 

1  large  cup  of  minced  cold  chicken,  very  fine. 
•J-  cup  fine  crumbs. 

2  beaten  eggs  stirred  into  a  cup  of  boiling  milk. 
Pepper,  salt,  and  a  pinch  of  mace. 

1  tablespoonful  of  butter. 

Take  the  fat  from  the  cold  "  stock."  Heat  the  latter 
to  boiling  and  add  the  chicken,  minced  as  finely  as  it  can 
be  cut.  Pepper  and  salt  to  taste,  and  simmer  one  hour. 
Make  ready  your  hot  milk,  at  the  end  of  that  time,  pour 
upon  the  beaten  eggs  ;  stir  over  the  fire  two  minutes  and 
add  the  butter,  and  when  this  is  melted,  the  crumbs.  Take 
at  once  from  the  fire  ;  put  into  the  tureen  and  pour  in  the 
soup  through  a  colander,  rubbing  into  it  all  the  meat  that 
will  pass  the  holes.  Stir  well,  and  serve.  This  soup  is 
very  nice. 

LARDED  MUTTON  CHOPS. 

Trim  off  all  the  fat  and  skin,  and  lard  closely  with  strips 
of  fat  salt  pork.  Pepper,  and  put  into  a  hot  frying-pan. 
Fry  them  in  the  lardoon  fat  as  it  flows  out  in  heating,  and 
turn  several  times  to  cook  both  sides  equally.  Arrange 
upon  a  hot  dish,  one  overlapping  the  next. 

GREEN  PEA  CAKES. 

2  cups  of  green  peas,  mashed  while  hot,  with  butter, 

pepper,  and  salt. 
2  beaten  eggs, 
i  cup  of  milk. 
Half  a  cupful  (a  small  cup)  of  prepared  flour. 


SECOND    WEEK— THURSDAY. 

When  the  peas  are  cold  beat  in  the  eggs,  milk,  and,  at 
last,  the  flour.  The  batter  should  not  be  thick.  Fry  as 
vou  would  griddle-cakes. 

STEWED  TOMATOES. 

Pour  boiling  water  over  them  to  loosen  the  skins.  When 
peeled,  cut  up  small,  leaving  out  the  unripe  and  hard  parts. 
Put  over  the  fire  with  pepper,  salt,  and  sugar  to  taste ;  at 
the^  end  of  twenty  minutes'  stewing  add  a  good  piece  of 
butter,  and  simmer  ten  minutes  more. 

STRING-BEANS. 

Cut  off  the  stem  and  blossom  ends  ;  "  string  "  with  a 
sharp  knife.  Cut  into  short  pieces  and  cook  tender  in 
boiling  salted  water.  Drain,  pepper,  salt,  and  butter. 

STRAWBERRY  TRIFLE. 

i  quart  of  milk. 

5  eggs>  whites  and  yolks  beaten  separately. 

i  stale  sponge-cake. 

i  cup  of  sugar. 

i  cup  of  sweet  cream. 

Ripe  strawberries. 

Heat  the  milk  ;  beat  in  yolks  and  sugar.  Cook  and 
stir  until  the  custard  begins  to  thicken.  Slice  your  cake, 
and  put  a  layer  in  a  glass  dish.  Wet  with  the  cream  ; 
cover  with  fresh,  ripe  berries,  sprinkled  with  sugar,  then 
more  cake,  cream,  and  berries,  until  the  dish  is  three- 
quarters  full.  Pour  the  custard,  gradually,  over  all.  Beat 
the*  whites  stiff  with  a  little  sugar  and  strawberry-juice,  and 
heap  roundly  on  the  top.  Lay  rows  of  bright  berries  upon 
the  meringue. 


JUNE. 


Seconb  tUttk.  Jirifcag. 

Puree  of  Potatoes. 

Salmon   Scallops.  Fricassee  of  Sweetbreads, 

Raw  Tomatoes.  Roasted  Potatoes. 

Baked  Cherry  Dumplings. 

PUR£E  OF  POTATOES. 

8  large  potatoes,  peeled,  boiled,  and  rubbed  through  a 
colander. 

2  quarts  of  boiling  water. 
i  cup  of  hot  milk. 

3  tablespoonfuls  of  butter,  rubbed  in  flour. 

i  tablespoonful  of  rninced  parsley,  with  salt  and  pepper. 

Pour  the  water  upon  the  potato,  season  with  pepper  and 
salt,  and  boil  gently  one  hour,  taking  care  that  it  does  not 
burn.  Then  stir  in  the  butter,  and  when  this  is  melted, 
the  hot  milk.  Let  it  begin  to  boil,  and  pour  out. 

SALMON  SCALLOPS. 

1  J  Ibs.  of  cold  salmon,  left  from  steaks,  or  a  can  of  pre- 

served salmon. 

2  beaten  eggs. 

£  cup  good  drawn  butter. 

\  cup  bread-crumbs. 

Pepper,  salt,  and  minced  parsley. 

Chop  the  fish  fine  ;  rub  the  butter  and  seasoning  into 
it,  and  stir  into  the  hot,  drawn  butter.  Butter  scallop- 
shells,  or  pate-pans,  fill  with  the  mixture,  and  strew  it  with 
fine  crumbs.  Bake  a  few  minutes  in  a  quick  oven  to 
brown  them  lightly.  Serve  in  the  shells. 

FRICASSEE  OF  SWEETBREADS. 

3  fine  sweetbreads. 
2  eggs. 

4  tablespoonfuls  of  cream, 
i  great  spoonful  of  butter. 


SECOND    WEEK— FRIDAY.  37* 

I  teaspoor  ful  of  chopped  parsley. 

A  pinch  of  nutmeg. 

i  cup  of  gravy — a  cup  of  yesterday's  soup,  strained,  will 
do. 

Pepper  and  salt  to  taste. 

Wash  the  sweetbreads ;  boil  five  minutes  ;  then  lay  in 
ice-cold  water.  Slice  and  cover  them  with  the  gravy,  and 
stew  three-quarters  of  an  hour.  Heat  the  cream — or  milk 
— in  another  saucepan,  putting  in  a  pinch  of  soda.  Pour 
upon  the  eggs,  and  returning  these  to  the  fire,  cook  one 
minute.  Stir  in  the  butter  and  the  paTsley.  Take  both 
saucepans  from  the  fire  and  empty  one  into  the  other. 
Stir  all  together  well,  and  pour  into  a  hot  deep  dish. 

RAW  TOMATOES. 
See  receipt  for  last  Monday. 

ROASTED  POTATOES. 

Wash  fair-sized  potatoes  and  bake  on  the  oven  floor 
until  soft  to  the  grasp  of  thumb  and  forefinger.  Wipe  and 
send  to  table  wrapped  in  a  napkin. 

BAKED  CHERRY  DUMPLINGS. 

1  quart  prepared  flour. 

2  heaping  tablespoonfuls  of  lard. 
2  cups  fresh  milk. 

A  little  salt. 

2  cups  of  stoned  cherries. 

•J  cupful  of  sugar. 

Rub  the  lard  into  the  salted  flour,  wet  up  with  the  milk  ; 
roll  into  a  sheet  a  quarter  of  an  inch  thick  ;  and  cut  into 
squares  about  four  inches  across.  Put  two  great  spoon- 
fuls of  cherries  in  the  centre  of  each  ;  sugar  them  ;  turn 
up  the  edges  of  the  paste  and  pinch  them  together.  Lay 
the  joined  edges  downward,  upon  a  floured  baking-pan, 
and  bake  half  an  hoar  01  until  browned.  Eat  hot  with  a 
good  sauce. 


372  JUNE. 


Swontr  IDeek. 

Ox-head  Soup. 

Corned  Beef.  Mashed  Turnips. 

Green  Peas.  Mashed  Potatoes. 


Raspberries  and  My  Lady's  Cake. 

OX-HEAD  SOUP. 

1  well  cleaned  ox-head. 

2  turnips. 

1  carrot. 

2  onions. 

Bunch  of  sweet  herbs. 

Salt  and  pepper. 

i  teaspoon  ml  mixed  allspice  and  mace. 

6  quarts  cold  water. 

Wash  the  head  in  three  waters  ;  break  the  bones  with  a 
a  few  smart  blows  of  a  hammer.  Put  it  on  in  the  cold 
water  ;  bring  to  a  slow  boil  and  skim  well.  Then  add  the 
sliced  vegetables,  and  stew  gently  three  hours.  The  liquor 
should  be  reduced  to  four  quarts.  Take  out  the  head  and 
set  in  the  open  air  to  cool.  Strain  the  liquor,  rubbing  the 
vegetables  to  a  pulp.  Return  half  of  it  to  the  fire— season 
and  skim  as  it  boils,  for  five  minutes  ;  then  add  three-fourths 
.of  the  meat  from  the  head,  cut  into  dice.  Simmer  half  an 
.hour,  and  serve.  Put  bones  and  the  rest  of  the  meat,  well 
seasoned,  into  ajar;»season  the  reserved  "stock,"  and 
pour  it  in,  and  keep  in  the  refrigerator  until  to-morrow. 

CORNED  BEEF. 

Boil  in  plenty  of  hot  water,  fifteen  minutes — at  least — 
to  the  pound.  Serve  drawn  butter  (made  from  the  pot- 
liquor),  with  chopped  cucumber-pickle  stirred  in  it,  in  a 
sauce-boat.  Save  the  liquor  and  set  in  a  cool  place. 

MASHED  TURNIPS. 

Boil  tender  in  hot  salted  water.  Drain,  mash  and 
press,  and  stir  in  butter,  salt  and  pepper. 


THIRD   WEEK— SUNDAY.  373 

MASHED  POTATOES. 
Prepare  as  usual,  and  serve  without  browning. 

GREEN  PEAS. 
See  Sunda}  of  First  Week  in  this  month. 

RASPBERRIES  AND  MY  LADY'S  CAKE. 

Send  around  powdered  sugar  with  the  berries.  Foi 
directions  for  the  cake-making,  I  beg  to  refer  to  "  BREAK- 
FAST, LUNCHEON  and  TEA,"  page  329. 


ftlerk. 

Rice  and  Tapioca  Soup. 

Smothered  Chickens,  Mashed  Squash. 

String-Beans,  Beets  Sautes. 

Cream   Pudding. 

RICE  AND  TAPIOCA  SOUP. 

Take  the  fat  from  your  stock  ;  pour  it  from  the  bones 
and  meat,  and  heat  slowly.  Have  ready  a  cup  of  boiled 
rice — hot — and  half  a  cup  of  granulated  tapioca,  which 
has  been  soaked  two  hours  in  a  little  cold  water.  When 
the  soup  boils,  put  them  in,  and  simmer  gently  half  an 
hour.  Should  it  be  too  thick,  add  a  little  boiling  water. 

SMOTHERED  CHICKEN. 

Clean  and  split  a  pair  of  young  chickens  down  the 
back  as  for  broiling.  Lay  them  in  a  dripping-pan  ;  dash  a 
cup  of  boiling  water,  in  which  have  been  stirred  two  table- 
spoonfuls  of  butter,  over  them,  and,  covering  with  an- 
other par.,  cook  until  tender,  and  of  an  equal  yellow- 
brownish  tint  all  over.  Lift  the  pan,  now  and  then,  to 


374  JUNE. 

baste  freely — four  times  with  the  gravy — twice,  toward 
the  last,  with  melted  butter.  Lay  the  chickens  in  a  hot 
water  dish ;  add  pepper,  salt,  a  chopped  boiled  egg, 
finely  minced,  and  a  little  minced  parsley,  with  browned 
flour,  to  the  gravy.  Boil  up,  and  pour  half  over  the 
chicken,  the  rest  into  a  gravy-boat. 

MASHED  SQUASH. 

Peel,  seed,  and  slice  fresh  summer  squashes.  Lay  in 
cold  water  ten  minutes ;  put  into  boiling  water,  a  little 
salt,  and  cook  tender.  Twenty  minutes  will  suffice  if  the 
squash  be  young.  Mash  in  a  colander,  pressing  out  all 
the  water ;  heap  in  a  deep  dish,  seasoning  with  pepper, 
salt  and  butter.  Serve  hot. 

STRING-BEANS. 
See  Thursday  of  Second  Week  in  this  month. 

BEETS  SAUTES.  , 

Boil  young  sweet  beets  until  nearly  done — say  forty- 
five  minutes.  Skin  and  slice  them.  Have  ready  in  a 
saucepan  two  tablespoonfuls  of  melted  butter,  one  table- 
spoonful  of  vinegar,  a  small  onion  minced,  salt  and  pepper. 
When  this  begins  to  simmer,  put  in  the  beets,  and  cook 
ten  minutes,  shaking  the  saucepan  frequently,  to  prevent 
scorching.  Put  the  beats  into  a  root-dish,  and  pour  the 
dressing  upon  them. 

CREAM  PUDDING. 

i  quart  of  milk. 

i  cup  of  hot  boiled  rice  well  cooked,  but  not  broken, 
i  cupful  of  sugar. 

i  heaping  tablespoonful  of  corn-starch. 
5  eggs. 

\  teaspoonful  of  cinnamon  and  the  same  of  grated  lemon 
peel. 

Heat  the  milk,  stir  in  the  corn-starch  wet  up  with  cold 
milk  ;  then  the  beaten  yolks  and  sugar.  Add  to  these 
the  heaping  cup  of  boiled  rice.  Stir  until  it  begins  to 
thicken,  add  the  seasoning,  and  pour  into  a  buttered 


THIRD    WEEK— MONDAY.  375 

bake-dish.  Bake  until  well  «'  set " ;  spread  with  a  mtringut 
of  the  whites  and  a  little  sugar,  made  very  stiff.  When  this 
has  colored  lightly,  take  from  the  oven. 

Make  on  Saturday,  and  set  on  ice  until  Sunday.      The 
colder  it  is,  the  better. 


®l)tri  tthek. 

Green  Pea  Soup. 

Beef  Miroton.  Asparagus   Omelette. 

Tomato  Salad.  Green  Peas. 


Mountain  Custard,  or  "  Junket." 
Tea  and  Fancy  Biscuits. 

GREEN  PEA  SOUP. 

Take  the  fat  from  the  top  of  the  corned-beef  liquor  ;  add 
the  beef-bones  and  any  others  you  may  have.  Boil  gently 
one  hour,  skimming  often.  Strain,  and  put  in  two  quarts  of 
green  peas,  a  minced  onion,  and  a  bunch  of  sweet  herbs. 
Cook  forty-five  minutes  and  rub  to  a  pulp  through  a  col- 
ander. Add  pepper,  heat  to  a  boil  and  pour  upon  dice 
of  fried  bread  laid  in  the  tureen. 

BEEF  MIROTON. 

Mince  the  remains  of  your  corned  beef;  season  with 
pepper,  salt,  a  little  chopped  pickle,  two  boiled  eggs 
chopped  fine  ;  wet  with  whatever  gravy  you  may  have, 
and  put  into  a  greased  pudding-dish.  Cover  with  mashed 
potatoes,  made  very  soft  with  milk  aud  butter,  sift  bread- 
crumbs over  all,  and  bake,  covered,  half  an  hour,  then 
brown.  This  is  a  nice  way  of  warming  over  cold  meat. 

ASPARAGUS  OMELETTE. 

6  eggs  beaten  very  light. 

1  bunch  of  asparagus,  the  green  tops  only.     (The  stalkf 

will  be  an  improvement  to  your  soup.) 

2  tablespoonfuls  of  milk. 


376  JUNE. 

Beat  whites  and  yolks  together,  add  the  milk,  then  the 
boiled  asparagus  heads,  cold  and  chopped  fine.  Have 
ready  a  frying-pan  with  a  tablespoonful  of  butter  in  it,  hot, 
but  not  frying.  Pour  in  the .  mixture ;  shake  well  from 
the  bottom  as  it  forms,  loosen  from  the  pan  with  "  spat- 
ula" or  cake-turner;  fold  over  in  the  middle,  and  turn 
the  pan  upside  down  upon  a  hot  dish. 

TOMATO  SALAD. 

Peel  and  slice  your  tomatoes,  put  into  a  salad-dish, 
and  pour  over  them  a  dressing  prepared  as  follows : 

3  yolks  of  hard-boiled  eggs,  pounded. 
i  beaten  raw  egg. 
i  teaspoonful  of  salt. 
A  pinch  of  cayenne. 

1  teaspoonful  white  sugar. 

2  tablespoonfuls  of  salad  oil. 

i  teaspoonful  of  made  mustard. 
•J-  teacupful  of  vinegar. 

Rub  yolks,  mustard,  pepper,  salt,  sugar  and  oil  to  a 
paste.  Beat  in  the  raw  egg  with  your  whisk,  finally,  the 
oil,  a  little  at  a  time.  Stir  a  great  lump  of  ice  into  the 
dressing,  whirling  rapidly  for  half  a  minute.  Take  it  out 
and  pour  the  mixture  over  the  salad. 

For  Green  Peas  Receipt,  see  Sunday  of  First  Week  in 
this  month. 

MOUNTAIN  CUSTARD,  OR  "JUNKET." 

2  quarts  of  milk. 

2  tablespoonfuls  of  sugar. 

Vanilla,  or  other  essence. 

2  teaspoonfuls  of  liquid  rennet — to  be  had  at  most  of 
the  grocers  and  all  the  druggists. 

Pour  the  milk,  slightly  warmed,  into  a  glass  bowl ; 
sweeten,  flavor,  and  stir  in  the  rennet.  Set  in  a  rather 
warm  place  until  it  is  firm,  like  "  loppered  "  milk  or  blanc- 
mange ;  then  put  on  ice.  If  at  the  end  of  an  hour  it 
remains  liquid,  put  in  more  rennet.  Do  not  let  it  stand 
until  the  whey  separates  from  the  curd.  Two  hours  in 


THIRD   WEEK— TUESDAY.  377 

warm  weather  should  be  enough.     Eat  with  cream  and 
sugar. 

TEA  AND  FANCY  BISCUITS. 

Peek  &  Freans,  Mackenzie  &  Mackenzie,  and  Huntley 
&  Palmer  make  the  best  fancy  biscuits  that  come  to  the 
American  market. 


Vermicelli  Soup. 

Beefsteak.  Young  Onions. 

Potato  Puffs.  Spinach. 

Strawberries  and  Cream. 
Mother's  Cup-Cake. 


VERMICELLI  SOUP. 

6  Ibs.  of  beef-shin,  meat  chopped  and  bones  cracked. 

2  onions. 

2  carrots. 

2  turnips. 

6  large  tomatoes. 

Bunch  of  herbs. 

Pepper,  salt,  and  i  tablespoonful  mushroom  catsup. 

£  Ib.  vermicelli,  broken  small. 

6  quarts  of  water. 

Put  meat,  bones,  and  sliced  vegetables  and  herbs  on  in 
the  water  early  in  the  day,  and  stew  gently  five  hours. 
Strain  and  season.  Set  aside  two  quarts  of  stock,  with  the 
bones  and  meat,  highly  seasoned,  until  to-morrow,  keep- 
ing upon  the  ice.  Boil  and  skim  the  rest ;  add  the  ver- 
micelli ;  simmer  fifteen  minutes,  and  pour  out.  Put  in 
the  catsup  after  the  soup  goes  into  the  tureen. 

BEEFSTEAK. 

Flatten  with  the  broad  side  of  a  hatchet,  and  broil 
quickly  about  ten  minutes  over  a  clear,  hot  fire.  Lay 


378  JUNE. 

between  two  hot  dishes,  with  salt,  pepper,  and  a  great 
lump  of  butter  upon  it  to  draw  the  juices  to  the  surface, 
for  five  minutes  before  serving. 

YOUNG  ONIONS. 

Cut  off  stems  and  tops,  skin  and  cook  them  in  plenty 
of  boiling  water  for  fifteen  minutes.  Have  ready  another 
saucepan  with  a  large  spoonful  of  butter  melted  in  it, 
but  not  hissing  hot.  Put  in  the  onions,  with  a  little 
chopped  parsley,  and  let  them  warm  slowly  ten  minutes. 
Then  add  a  cup  of  milk  in  which  have  been  stirred  salt, 
pepper;  and  half  a  teaspoonful  of  corn-starch.  Simmer 
all  for  three  minutes,  stirring  several  times,  and  pour  out. 

SPINACH. 

Boil  in  hot,  salted  water  twenty  minutes.  Drain  well, 
and  chop  fine.  .Put  into  a  saucepan  with  a  good  spoon- 
ful of  butter,  a  little  sugar,  salt  and  pepper,  a  dust  of 
nutmeg,  and  a  few  teaspoonfuls  of  milk,  and  beat  until  all 
resolve  themselves  into  a  smooth,  soft  paste. 

POTATO  PUFFS. 

Mash  and  whip  the  potatoes  very  light  with  milk,  but- 
ter, salt  and  pepper ;  lastly,  the  frothed  white  of  an  egg. 
Pile  irregularly  within  a  bake-dish,  and  set  in  the  oven 
until  light  and  delicately  browned.  Glaze  with  butter 
before  taking  it  from  the  oven. 

STRAWBERRIES  AND  CREAM. 

Cap,  but  do  not  wash  the  berries.  Never  put  berries 
that  need  washing  upon  the  table  as  an  uncooked  dessert. 
Pile  in  a  glass  bowl,  and  pass  sugar  and  cream  with  them. 

MOTHER'S  CUP-CAKE. 

Please  see  "  BREAKFAST,  LUNCHEON  AND  TEA,"  page 
322. 


THIRD    WEEK— WEDNESDAY.  379 


®l)h*b  llUek.  tUtiin^bag. 

Julienne  Soup. 

Lamb  Cutlets.  Puree  of  Green  Peas. 

Potato  Strips.  Lettuce. 

Ristori  Puffs. 

JULIENNE  SOUP. 
Pare  and  cut  into  small  dice, 

2  carrots. 

i  turnip. 

i  cup  small  string-beans. 

6  tomatoes. 

i  onion. 

£  of  a  cabbage-heart. 

Cook  ten  minutes  in  salted  boiling  water,  leaving  out 
the  tomatoes.  Drain  away  the  water,  and  spread  the  vege- 
tables upon  a  dish  to  cool,  while  you  take  the  fat  from 
your  cold  soup- stock  ;  strain  the  latter  from  the  bones  and 
meat,  and  heat  to  a  gentle  boil.  Continue  this  for  five 
minutes,  skimming  well ;  put  -in  the  parboiled  vegetables, 
the  tomatoes,  and  a  pint  of  green  peas,  and  stew  steadily, 
but  not  fast,  for  half  an  hour.  Pour  out  all  together. 

LAMB  CUTLETS. 

Trim  carefully,  lay  in  a  little  warmed  butter  for  an  hour, 
turning  several  times.  Then  broil  upon  a  greased  gridiron, 
taking  care  they  do  not  drip.  Butter,  pepper,  and  salt 
each,  and  lay  them  in  a  circle  about  the  peas  puree. 

PURE"E  OF  GREEN  PEAS. 

Boil  three  pints  of  green  peas  until  soft.  Rub  them, 
while  hot,  through  a  fine  colander.  Work  in  a  tablespoon- 
ful  of  butter,  cut  up  in  flour ;  pepper  and  salt  to  taste  ; 
add  three  teaspoonfuls  of  milk,  and  stir  in  a  saucepan  until 
very  hot  and  smooth.  -Put  in  the  centre  of  a  hot,  flat 
dish,  with  the  cutlets  about  it,  and  help  out  both  at  the 
same  time. 


.  JUNE. 

.POTATO  STRIPS. 

Pare  large  potatoes  :  cut  into  long  strips  ;  lay  in  ice. 
cold  water  one  hour  ;  dry  between  two  towels  and  fry  in 
salted  dripping  to  a  light  brown.  Drain  well,  and  dish 
upon  a  folded  napkin. 

LETTUCE. 

Pull  out  and  tear  apart  the  white  hearts,  and  heap  within 
a  salad-bowl.     Rub  together 
2  tablespoonmls  of  salad  oil. 
i  teaspoonful,  each,  of  sugar  and  salt. 
Half  as  much  made  mustard  and  pepper,  and  whip  in— 

a  few  drops  a  time — 4  tablespoonfuls  of  vinegar. 
Pour  over  the  salad. 

RISTORI  PUFFS. 

5  eggs. 

The  weight  of  the  eggs  in  flour. 

Half  their  weight  in  sugar. 

One-quarter  their  weight  in  butter. 

Juice  of  one  lemon  and  half  the  grated  peel. 

Soda. 

Use  prepared  flour  always  in  this  receipt.  Cream  but- 
ter and  sugar,  and  beat  in  the  yolks.  Add  the  lemon ;  a 
pinch  of  soda,  dissolved  in  a  teaspoonful  of  hot  water, 
then  the  beaten  whites,  alternately  with  the  flour.  Bake 
in  muffin  rings  in  a  quick  oven.  Eat  hot,  with  jelly  sauce. 


Jelly    Soup. 

Stewed  Sheep's  Tongues.  Potatoes  a  la  Louisa 

Spinach.  Lima  Beans. 


Raspberry  Short-cake  with  Cream. 


JELLY  SOUP. 

4  calf  s  feet,  well  cleaned. 

2  Ibs.  of  lean  veal,  cut  from  the  knuckles. 


THIRD    WEEK— THURSDAY.  3^1 

i  onion  stuck  with  three  cloves. 

Teaspoonful  of  celery  essence. 

Bunch  of  sweet  herbs. 

i  blade  of  mace. 

Juice  of  half  a  lemon. 

Pepper  and  salt. 

5  quarts  of  cold  water. 

£  cup  of  German  sago. 

Boil  the  feet,  onion,  herbs,  and  the  veal,  cut  into  strips, 
in  the  water  for  four  hours,  diminishing  the  liquid  to  three 
quarts.  Strain,  and  cool.  Put  two  of  the  feet  and  the 
veal  back  into  one  quart  of  the  broth  ;  season,  and  set  by 
on  the  ice.  Take  the  fat  from  the  rest ;  put  the  liquor, 
seasoned,  over  the  fire,  boil  gently  and  skim,  add  the  sago, 
previously  soaked  two  hours  in  a  cup  of  cold  water,  sim- 
mer tender,  and  pour  out.  You  can,  if  you  like,  add  4 
glass  of  pale  sherry. 

STEWED  SHEEP'S  TONGUES. 

Speak  for  six  sheep's  tongues  several  days  before  you 
want  them,  unless  you  have  access  to  a  large  market. 
Wash  well  in  several  waters.  Boil  in  hot,  salted  water 
half  an  hour,  to  loosen  the  skins.  Take  these  off  and 
trim  neatly.  Put  a  cupful  of  your  soup — before  adding 
the  tapioca — into  a  saucepan,  with  a  quarter-pound  of 
sliced  salt  pork,  a  teaspoonful  of  chopped  onion,  pepper, 
and  a  lump  of  white  sugar.  Lay  in  the  tongues,  sliced 
lengthwise,  and  stew  half  an  hour.  Lay  the  slices  in  rows, 
overlapping  one  another,  upon  a  hot  dish ;  thicken  the 
gravy  with  browned  flour,  add  the  juice  of  a  lemon,  boil 
once,  and  pour  upon  the  tongues. 

POTATOES  A  LA  LOUISE. 

Mash  the  potatoes,  and  whip  with  a  fork  to  a  light 
cream,  adding  milk  and  butter,  salt  and  pepper.  Heap 
upon  a  shallow  pie-plate,  well  greased,  and  set  in  the 
oven  until  a^white  crust  has  gathered  over  it.  Then, 
wash  the  mound  well  with  beaten  egg.  Set  in  a  moder- 
ate oven  long  enough  to  harden  this,  but  not  until  the 
yellow  changes  to  brown.  Slip,  without  breaking,  to 
another  dish,  by  the  help  of  the  spatula. 


382  JUNE. 

SPINACH. 
See  receipt  for  Tuesday  of  this  week. 

LIMA  BEANS. 
See  receipt  for  Sunday,  Second  Week  in  this  month. 

RASPBERRY  SHORTCAKE  WITH  CREAM. 
Substitute  white  or  red  raspberries  for  strawberries  in 
the  receipt  for  shortcake,  given  on  Friday  of  First  Week 
in  this  month. 


STIjirir  1X1  ak. 

Halibut  Chowder. 

Chicken  Pot-pie,  with  Dumplings.  Sea-Kale. 

Baked  Tomatoes.  Gherkin  Pickles. 

Charlotte  Russe. 

HALIBUT  CHOWDER. 

3  Ibs.  of  halibut,  freed  from  bones,  and  cut  into  strips 

two  inches  long. 
6  parboiled  potatoes,  sliced. 

2  cups  of  milk. 

i  good-sized  onion,  sliced. 
Chopped  parsley. 

3  tablespoonfuls  of  butter,  rolled  in   flour,  with  butter 

for  6  Boston  crackers,  split. 

Enough  boiling  water  to  cover  fish  and  potatoes. 

Pepper  and  salt. 

Put  a  layer  of  fish  in  the  bottom  of  a  pot ;  season,  and 
sprinkle  with  parsley.  Hide  this  with  sliced  potato. 
More  fish,  and  yet  more  potatoes,  until  all  are  in,  when 
cover  with  boiling  water.  Put  on  the  lid,  and  simmer 
half  an  hour  after  the  boil  recommences.  Have  ready 
the  hot  milk  in  another  saucepan  ;  stir  in  tjie  floured  but- 
ter. Dip  the  crackers  in  boiling  water,  butter  and  salt 
them,  and  line  the  bottom  of  your  tureen  with  them. 
Pour  in  the  boiling  milk;  then  the  fish  and  potatoes. 
Send  around  sliced  lemon  with  it. 


THIRD    WEEK—FRIDAY.  383 

CHICKEN  POT-PIE,  WITH  DUMPLINGS. 
Clean  and  cut  up  the  chicken  as  for  fricassee.  Put 
a  good  layer  of  salt  pork  \n  the  bottom  of  a  broad,  not 
too  deep  pot  ;  then  a  small  onion,  sliced,  the  chicken, 
peppered,  and  enough  cold  water  to  cover  it  well.  Over 
this  lay  a  thick  sheet  of  good  "  family "  pie-crust. 
Stew  one  hour  and  a  half;  then  brown  the  crust  by  put- 
ting a  red-hot  stove-cover  on  the  top  of  the  pot.  Take 
off  the  crust  with  care,  and  set  by.  Take  out  the  chicken 
and  arrange  upon  a  hot-water  dish.  If  the  gravy  has 
boiled  down  too  low,  add  a  little  hot  water.  Drop  in 
while  the  liquor  is  boiling  hot,  squares  or  rounds  of  raw 
pie-paste  ;  cook  ten  minutes,  and  lay  upon  the  chicken. 
Stir  into  the  gravy  a  large  spoonful  of  butter  rolled  in 
flour  ;  boil  up,  and  pour  upon  the  dumplings  and  chicken. 
Lay  the  crust  on  top. 

SEA-KALE. 

Boil  fifteen  minutes  in  hot,  salted  water.  Drain  well, 
and  return  to  the  fire,  with  a  spoonful  of  butter,  pepper, 
salt,  and  a  little  lemon-juice.  Stir,  or  toss,  five  minutes, 
and  heap  upon  rounds  of  buttered  toast  in  a  hot  dish. 

BAKED  TOMATOES. 

Peel  and  slice  large,  ripe  tomatoes.  Chop  fine  a  little 
streaked  salt  pork,  or  ham.  Butter  a  pudding-dish,  and 
cover  the  bottom  with  slices  of  tomato.  Season  with 
pepper  and  sugar,  and  strew  with  bread-crumbs.  Then 
scatter  chopped  pork  over  it.  Fill  the  dish  in  this  order, 
having  crumbs  at  the  top.  Cover  closely,  and  bake  hall 
an  hour,  or  until  the  juice  bubbles  up  at  the  sides. 
Brown  nicely,  and  serve  in  the  dish. 

CHARLOTTE  RUSSE. 
A  large  sponge-cake, 
i  pint  of  cream. 
,        %  Ib.  of  sugar,  powdered. 

Whites  of  2  eggs. 

Line  a  tin  mould  with  straight  sides  with  slices  of  cake, 
having  the  bottom  in  one  piece,  if  possible.  Whip  the 
cream  in  a  syllabub-churn,  and,  with  your  egg-beater, 


384  JUNE. 

whisk  into  this,  gradually,  the  frothed  whites  and  the 
sugar,  flavoring  to  taste.  Fill  the  cake-lined  mould  with 
this,  cover  with  more  slices,  and  set  in  ice  for  an  hour  or 
so.  Pass  a  knife  around  the  inside  of  the  mould  to  loosen 
the  cake,  and  invert  upon  a  plate.  Sift  powdered  sugar 
over  it. 


ttjtrb  tiJeck. 


Cream   Soup. 

Boiled  Mutton.  Hot  Slaw. 

Buttered  Potatoes.  Mashed  Squash. 


Cherry  Roley-Poley. 

CREAM  SOUP. 

If  your  jelly-soup  stock  has  been  kept  upon  the  ice 
these  two  days,  it  is  as  good  now  as  on  Thursday.  Take 
off  the  fat,  add  a  pint  of  boiling  water  to  the  soup,  and 
stew  slowly  for  half  an  hour.  Strain,  add  more  seasoning, 
and  skim  for  a  few  minutes  until  quite  clear  in  boiling. 
Heat  in  another  vessel  a  pint  of  milk;  stir  in  a  table- 
spoonful  of  butter  and  the  same  of  corn-starch  wet  up  in 
cold  milk,  with  a  little  nutmeg.  Pour  this  upon  two 
beaten  eggs,  cook  one  minute,  and  put  into  the  tureen. 
Add  the  boiling  soup,  and  stir  all  up  well.  It  will  be  wise 
to  put  a  pinch  of  soda  in  the  milk  before  boiling. 

BOILED  MUTTON. 

Put  on  in  plenty  of  boiling  water,  salted,  and  cook 
twelve  minutes  to  the  pound.  Take  out,  wipe  carefully 
with  a  hot,  wet  cloth  ;  butter  all  over,  and  serve  with  a 
cup  of  drawn  butter  sent  up  in  a  sauce-boat.  Season  the 
pot-liquor,  and,  when  cool,  put  upon  the  ice. 

HOT  SLAW. 

Shred  a  small  white  cabbage.  Boil  for  fifteen  minutes 
in  hot  water,  salted.  Throw  this  away,  and  add  four 
tablespoonfuls  of  vinegar,  the  same  quantity  of  your  soup- 


THIRD    WEEK— S A  TURD  A  Y. 

stock,  with  pepper  and  salt.  Simmer  in  this  ten  minutes, 
stirring  often.  Turn  out  into  a  deep  dish  ;  pour  over  it 
half  a  cupful  of  drawn  butter ;  set  in  a  pan  of  boiling 
water  five  or  six  minutes,  and  serve. 

BUTTERED  POTATOES. 

Slice  cold  boiled  potatoes  lengthwfse.  Put  into  a 
saucepan  a  good  lump  of  butter,  with  pepper  and  salt. 
Add  the  potatoes  as  the  butter  melts,  and  shake  over  the 
fire  until  they  are  very  hot  and  covered  with  a  sort  of 
glaze,  but  not  browned. 

MASHED  SQUASH. 
Receipt  given  last  Sunday. 

CHERRY  ROLEY-POLEY. 

i  quart  of  flour — Hecker's  prepared. 

i  heaping  tablespoonful  of  lard,  and  the  same  of  butter. 

1  teaspoonful  of  salt. 

2  cups  of  milk. 

2  cups  of  stoned  cherries. 

T  cup  of  sugar. 

Make  a  soft  paste  of  flour,  with  the  shortening  chopped 
into  it,  and  the  milk.  Roll  out,  a  quarter  of  an  inch 
thick,  into  an  oblong  sheet.  Cover  this  with  cherries  ; 
sprinkle  with  sugar,  and  roll  up  closely  upon  the  fruit. 
In  spreading  the  cherries,  leave  a  narrow  margin  on  both 
sides  of  the  sheet.  Baste  the  roll  up  in  a  bag  floured  well 
on  the  inside,  and  make  a  "  felled  "  seam  at  the  open  end 
to  keep  out  the  water.  Fit  it  exactly,  but  not  tightly,  to 
the  shape  of  the  pudding.  Plunge  into  a  pot  of  boiling 
water  and  keep  it  at  a  steady  boil  for  one  hour  and  a  half. 
Dip  the  bag  into  cold  water,  rip  the  stitches,  and  turn  out 
upon  a  hot  dish.  Eat  with  hard  sauce. 
17 


386  JUNE. 


Jouvtl)  tDeek.  0unirag. 

Mutton,  Rice,  and  Tomato  Broth. 
Glazed  Ham.  Green  Peas. 

Potatoes  au  Gratin.  Stewed  Lima  Beans 

Tomato  Salad. 

Spanish  Cream. 
Coffee  and  Macaroons. 


MUTTON,  RICE,  AND  TOMATO  BROTH. 

Take  the  fat  from  the  surface  of  the  liquor  in  which 
your  mutton  was  boiled  yesterday.  Add  to  this  broth  the 
bones  of  the  cold  mutton  well  cracked,  and  let  them  boil 
slowly  one  hour  and  a  half.  Strain  and  cool  to  throw  up 
the  fat ;  remove  this,  and  put  the  soup  over  the  fire  with 
one  quart  of  ripe  tomatoes,  peeled  and  cut  very  fine,  and 
half  a  cup  of  raw  rice.  Stew,  forty  minutes.  Add  a  lump 
of  sugar  ;  more  pepper  and  salt,  if  needed,  and  a  table- 
spoonful  of  corn-starch,  wet  in  cold  water.  Boil  one 
minute,  and  oour  out. 

GLAZED  HAM. 

Boil  a  ham  on  Saturday,  allowing  twenty  minutes  to 
the  pound,  and  let  it  get  cold  in  the  liquor.  Set  by  then, 
and,  early  Sunday  morning,  skin  it  carefully,  and  trim 
away  the  rusty  edges.  Brush  all  over  with  beaten  egg, 
and  cover  with  a  paste  of  rolled  cracker  wet  up  with 
milk,  seasoned  with  pepper,  and  bound  with  beaten  egg. 
It  should 'be  a  quarter  of  an  inch  thick.  Set  the  ham  in 
the  oven  until  this  is  lightly  browned.  Serve  cold  and 
slice  thin.  Garnish  with  frilled  paper  about  the  shank. 

GREEN  PEAS. 

Shell  and  lay  in  cold  water  fifteen  minutes.  Cook  from 
twenty  to  twenty-five  minutes  in  boiling  salted  water. 
Drain,  put  into  a  deep  dish  with  a  good  lump  of  butter ; 
pepper  and  salt  to  taste. 


FOURTH  WEEK— SUNDAY.  38? 

POTATOES  AU  GRATIN. 

Mash  with  milk  and  butter,  and  press  firmly  into  a 
'pretty  mould  wet  with  cold  water.  Turn  out  at  once  ; 
sift  fine  dry  crumbs  all  over  the  mould  of  potato ;  set  in 
the  oven  five  minutes  to  get  it  quite  hot  again,  and  serve. 

STEWED  LIMA  BEANS. 

Shell ;  lay  in  cold  water  ten  minutes.  Boil  tender  in 
hot,  salted  water.  Drain  this  off,  and  add  a  scant  cup  of 
hot  milk  ;  a  good  spoonful  of  butter,  rolled  in  a  very  little 
flour,  with  pepper  and  salt.  Simmer  three  minutes  and 
pour  into  a  deep  dish. 

TOMATO  SALAD. 

Peel  with  a  keen  knife,  and  slice  red,  ripe  tomatoes. 
Make  a  dressing  like  that  for  lettuce  on  Wednesday. 

SPANISH  CREAM. 

•J-  box  of  Coxe's  Gelatine, 
i  quart  of  milk. 
Beaten  yolks  of  3  eggs. 

1  small  cup  of  sugar. 

2  teaspoonfuls  flavoring  extract — orange  is  very  good 

in  this  cream. 

A  little  soda. 

Soak  the  gelatine  in  the  milk  two  hours.  Stir  in  the 
soda,  and  heat,  stirring  often.  When  scalding  hot,  pour 
upon  the  beaten  yolks  and  sugar,  and  return  to  the  farina- 
kettle.  Boil  one  minute,  stirring  ceaselessly.  Strain 
through  tarlatan,  and  when  cold,  flavor  and  put  into  a 
wet  mould.  Set  on  the  ice  until  wanted,  and  eat  with 
cream  and  sugar.  Make  this,  of  course,  on  Saturday. 

COFFEE  AND  MACAROONS. 
Bring  these  on  last  of  all. 


$88  JUNE. 


Jburtlj  lUeek.  iflontraj). 

Bisque  of  Lobster. 

A  Good  "Pick-up"  Dish.  Baked  Potato  Ball* 

String-Beans.  Lettuce. 

Strawberries  and  Cream. 
Wine  Cake. 

BISQUE  OF  LOBSTER. 
Meat  of  one  boiled  lobster,  or  a  can  of  preserved 

lobster, 
i  quart  of  milk. 

1  quart  of  boiling  water. 
•J-  cup  rolled  cracker. 

4  tablespoonfuls  of  butter. 

Pepper  (cayenne)  and  salt. 

Pound  the  coral  and  other  soft  parts  of  the  lobster  to 
a  paste,  and  simmer  five  minutes  in  the  boiling  water  ; 
then  rub  through  a  colander  back  into  the  water.  Cut 
the  rest  of  the  lobster-meat  into  dice,  and  put  into  a 
saucepan  with  the  cracker-crumbs.  Pour  the  red  water 
over  them,  and  heat  to  a  boil,  when  acid  pepper,  salt,  and 
the  butter.  Simmer,  covered,  half  an  hour,  taking  care 
it  does  not  scorch.  Heat  the  milk,  with  a  pinch  of  soda, 
in  another  vessel,  and  after  the  lobster  is  in  the  tureen, 
pour  this  in,  boiling  hot.  Pass  sliced  lemon  with  it. 

A  GOOD  "  PICK-UP  "  DISH. 

2  Ibs.  of  calf  s  liver,  boiled  and  cold, 
i  Ib.  cold  cooked  ham. 

A  cup   of  gravy,   saved  from   yesterday's   soup,   and 

strained. 
\  cup  bread-crumbs. 

3  eggs,  beaten  light. 
Parsley. 

A  very  little  minced  onion,  with  pepper  and  a  little  salt. 
Chop  liver  and  ham  ;   wet  with  the  gravy  ;  mix  in  sea- 
soning and  crumbs,  and  beat  the  eggs  in.     Put  the  mix- 


FOURTH  WEEK— TUESDAY. 

ture  into  a  well-greased  mould  ;  cover  this  and  put  into  a 
dripping-pan  full  of  boiling  water.  Cook  thus  one  hour 
and  a  half,  keeping  plenty  of  water  in  the  pan,  and  at  a 
steady  boil.  Turn  out  upon  a  dish ;  pour  a  cup  of 
drawn  butter  over  it,  and  serve. 

BAKED  POTATO  BALLS. 

Rub  cold  mashed  potato,  left  from  yesterday,  smooth 
with  a  spoonful  of  warmed  butter,  and  soft  with  warmed 
milk.  Beat  up  an  egg  in  it,  and  stir,  until  hot,  in  a  clean, 
greased  frying-pan,  not  allowing  it  to  "  catch "  on  the 
side.  Then  let  it  cool.  When  cold  and  stiff,  make  into 
balls,  roll  these  in  flour,  and  bake  upon  a  greased  pan. 
until  well  browned.  Pile  upon  a  hot  dish. 

STRING-BEANS. 
See  Thursday  of  Second  Week  in  this  month. 

LETTUCE. 
See  Wednesday  of  Third  Week  in  this  month. 

STRAWBERRIES  AND  CREAM,  AND  WINE  CAKE. 
For  Receipt   for  Cake  please  refer  to   "  BREAKFAST 
LUNCHEON  AND  TEA,"  page  341. 


Jcmrtt)  lUeek. 


Bread-and-Cheese  Soup. 

Breast  of  Lamb  with  Macaroni.         Whole  Baked  Tomatoes. 
Stewed  Peas  and  French  Beans.  Sweet  Pickle. 

Corn  Bread  Pudding. 

BREAD-AND-CHEESE  SOUP. 
3  Ibs.  lean  veal,  cut  into  dice. 
A  ham  bone,  cracked. 
i  sliced  onion. 

1  cup  of  milk. 

2  beaten  eggs. 

i  cupful  fried  bread-dice. 


390  JUNE. 

\  Ib.  dry  cheese,  grated. 

Pepper  and  salt. 

Chopped  parsley. 

3  quarts  of  cold  water. 

i  tablespoonful  of  corn-flour. 

Put  meat,  bone,  onion,  and  water  together,  and  cook 
slowly  four  hours.  Strain,  pressing  hard,  cool,  and  ta.ke 
off  the  fat.  Season,  and  heat  to  a  boil  ;  put  in  the  pars- 
ley and  corn-starch — the  latter  wet  with  cold  water — and 
simmer  five  minutes.  Heat  the  milk  in  a  farina-kettle, 
pour  upon  the  eggs,  and  re-heat,  stirring  constantly  until 
they  begin  to  thicken.  Put  bread-dice  and  cheese  into 
the  tureen ;  pour  on  the  milk  and  eggs ;  then  the  hot 
soup.  Stir  up  and  serve. 

BREAST  OF  LAMB  WITH  MACARONI. 
Cover  the  bottom  of  a  broad  pot  with  very  thin  slices  of 
fat  salt  pork  or  ham.  Lay  the  lamb  upon  them.  Take 
all  the  peel  from  a  small  lemon,  and  slice  it,  also 
very  thin.  Cover  the  lamb  with  this ;  then  with  more 
sliced  pork.  Mince  a  small  onion  and  a  bunch  of  sweet 
herbs,  and  scatter  over  these.  Pour  in  a  pint  of  boiling 
water.  Put  on  a  close  lid  with  a  weight  on  top,  and  cook 
very  slowly  two  hours,  turning  the  meat  over  at  the  end 
of  the  first  hour.  Meantime,  boil  half  a  pound  of  maca- 
roni, broken  into  short  pieces,  twenty  minutes  in  a  little 
broth,  borrowed  from  your  soup ;  drain,  pepper  and  salt, 
and  arrange  into  a  flat  bed,  upon  a  hot  meat-dish.  Keep 
hot  until  the  lamb  is  done,  when  lay  it  upon  the  pre- 
pared mound,  and  set  both  in  the  oven  while  you  strain  the 
gravy.  Thicken  it  with  a  little  browned  flour,  and  boil 
up  once.  Pour  over  the  lamb  and  macaroni. 

WHOLE  BAKED  TOMATOES. 

Chop  fine  a  half  cupful  of  the  veal  left  after  straining 
off  the  soup.  Add  half  as  much  chopped  ham,  and  one- 
third  the  quantity  of  bread-crumbs.  Pepper  (and  salt,  if 
needed).  Pat  a  few  spoonfuls  of  gravy  into  a  saucepan  ; 
stir  in  this  force-meat,  with  a  very  little  onion,  and  the  pulp 
and  seeds  you  have  scraped  carefully  from  six  or  eight 
fine  smooth  tomatoes.  When  all  are  smoking  hot,  add  a 


FOURTH  WEEK— TUESDAY.  391 

tablespoonful  of  butter,  and  when  this  has  melted,  take 
from  the  fire.  Set  the  tomatoes  you  have  hollowed  out 
in  a  pudding-dish.  Fill  with  the  mixture  ;  cover  with  the 
neat  slices  you  took  from  the  tops  ;  fill  the  interstices 
with  what  remains  of  the  force-meat,  and  bake  nearly  an 
hour,  or  until  soft  and  brown.  Keep  the  dish  covered 
for  the  first  half  hour. 

STEWED  PEAS  AND  FRENCH  BEANS. 

i  quart  of  shelled  green  peas. 

i  pint  of  string-beans,  carefully  trimmed. 

1  small  onion,  sliced  thin. 

2  tablespoonfuls  of  butter  rolled  in  flour. 

Pepper,  salt,  and  a  tablespoonful  of  tomato  catsup. 

1  pint  of  boiling  water. 

Cover  peas,  beans,  and  onion  with  salted  boiling  water. 
Put  on  the  saucepan  lid,  and  stew  for  half  an  hour.  Then 
stir  in  the  floured  butter,  pepper,  and  catsup  ;  cover 
again,  and  simmer  fifteen  minutes.  Turn  out  into  a  deep 
dish.  The  beans  should  be  young,  and  cut  into  small 
pieces. 

CORN-BREAD  PUDDING. 

2  heaping  cups  of  white  Indian  meal, 
i  heaping  cup  of  flour. 

3  beaten  eggs. 
z\  cups  of  milk. 

i  large  tablespoonful  of  melted  butter,  and  twice  as 
much  white  sugar. 

i  teaspoonful  of  soda,  and  two  of  cream  of  tartar,  sifted 
twice  through  the  flour. 

i  teaspoonful  of  salt. 

J  teaspoonful  mingled  mace  and  cinnamon. 

Rub  butter  and  sugar  together  ;  beat  in  the  yolks  ;  then 
the  milk  ;  the  spice  ;  the  salted  meal,  previously  mixed 
with  the  flour,  cream  of  tartar,  and  soda.  Beat  hard  for 
five  minutes.  Pour  into  a  buttered  mould,  with  a  top.  Set 
in  a  pot  of  boiling  water — the  water  not  quite  reaching 
the  top — and  boil  steadily  two  hours.  Turn  out,  cut  i* 
slices,  and  eat  with  butter  and  sugar. 


392  JUNE. 


JbtirtI)  iDeek.  tt)etme0irag. 

A  Stew  Soup. 
Stuffed  Beef's  Heart  with  Horseradish  Sauce. 

Beets. 
Scalloped  Squash.  New  Potatoes, 

Gooseberry  Tart. 


A  STEW  SOUP. 

3  Ibs.  of  lean  beef. 

1  Ib.  of  lean  ham. 

2  Ibs.  of  lean  veal. 
2  carrots. 

2  turnips. 

2  onions. 

Bunch  of  sweet  herbs. 

Pepper,  salt. 

2  blades  of  mace. 

\  cup  Scotch  barley. 

6  quarts  of  water. 

4  tablespoonfuls  good  dripping — beef  or  ham. 
Cut  the  meat  into  strips,  and  slice  the  vegetables.     Pu1 

the  dripping  into  the  soup-pot ;  next  the  beef ;  then  a 
layer  of  vegetables  ;  next  one  of  ham  ;  more  vegetables 
the  veal,  the  rest  of  the  vegetables,  and  a  cup  of  cold 
water.  Cover,  and  heat  very  slowly,  then  stew  until  the 
meat  is  covered  with  a  brown  glaze,  but  not  burned.  Be 
very  careful  on  this  latter  point.  Now.  pour  in  your  six 
quarts  of  water,  and  cook  steadily  at  least  three  hours. 
Strain,  take  out  the  scraps  of  meat,  and  pulp  the  vege- 
tables into  the  soup.  Take  out  two  quarts  of  stock,  sea- 
son, and  put  by,  with  the  meat  in  it,  for  to-morrow.  Let 
tjie  rest  cool ;  take  off  the  fat ;  season,  boil  up  and  skim, 
and  put  in  the  barley,  already  soaked  two  hours  in  a  little 
cold  water.  Simmer  half  an  hour,  and  pour  out. 

STUFFED  BEEF'S  HEART  WITH  HORSERADISH  SAUCE. 

Wash    and  soak   the  heart  ten  minutes   in  cold,  salt 
water.     ¥\\\full  with  a  force-meat  of  fat  salt  pork,  minced 


FOURTH  WEEK— WEDNESDAY.  393 

fine  with  an  equal  weight  of  bread-crumbs,  a  little  chopped 
parsley,  with  pepper,  and  a  small  quantity  of  grated  lemon- 
peel.  Sew  up  the  swollen  heart  trimly  in  coarse  net  or 
tarlatan,  and  put  on  in  a  saucepan  with  two  cups  of  weak 
broth,  made  by  taking  a  cupful  from  the  soup  and  diluting 
it  with  water,  and  half  a  minced  onion.  Boil  two  hours, 
turning  twice.  Keep  closely  covered.  Make  ready  a 
cup  of  drawn  butter,  and  let  it  get  almost  cold.  Then 
whip  in  the  frothed  whites  of  two  eggs,  and  when  stiff,  two 
tablespoonfuls  of  grated  horseradish.  You  can  buy  it  in 
any  market.  Add  the  juice  of  a  lemon,  unless  your  horse- 
radish is  put  up  in  vinegar.  The  mixture  should  look  like 
whipped  cream.  Put  into  a  sauce-boat.  When  your 
heart  is  done,  remove  the  cloth,  and  lay  upon  a  hot  dish. 
Strain  the  gravy  ;  thicken  with  browned  flour,  and  pout 
over  the  heart.  Pass  the  white  sauce  with  it. 

SCALLOPED  SQUASH. 

Boil  and  mash  the  squash  in  the  customary  way,  and 
let  it  cool.  Beat  the  yolks  of  the  two  eggs,  the  whites  of 
which  were  used  for  the  horseradish  sauce,  and  when  the 
squash  is  nearly  cold,  whip  these  into  it,  with  three  table- 
spoonfuls  of  milk,  one  of  butter,  rolled  in  flour  and  melted 
in  the  milk  ;  pepper  and  salt  to  taste.  Pour  into  a  but- 
tered bake-dish,  cover  with  fine  crumbs,  and  bake  to  a  light 
brown  in  a  quick  oven.  Eat  hot. 

BEETS. 

Wash  and  cut  off  the  tops.  Boil  more  than  an  hour  if 
they  are  of  a  fair  size.  Scrape,  slice,  and  lay  in  a  dish. 
Pour  over  them  a  tablespoonful  of  butter,  heated  with  one 
of  vinegar,  and  seasoned  with  salt  and  pepper.  If  any 
are  left  over,  save  them  for  salad,  by  pouring  vinegar 
upon  them. 

NEW  POTATOES. 

Rub  the  skins  off,  and  cook  until  tender  in  boiling 
salted  water.  Serve  whole. 

GOOSEBERRY  TART.    • 

Top  and  tail  a  quart  of  green  gooseberries.     Put  into 
a  tin  or  porcelain  saucepan  with  enough  water  to  prevenl 
17* 


394  JUNE. 

burning,  and  stew 'slowly  until  they  break,  stirring  often 
Sweeten  abundantly,  and  set  by  to  cool.  When  cold, 
pour  into  a  pie-dish  lined  with  puff-paste,  cover  with  a 
top  crust,  and  bake  in  a  good  oven.  Eat  cold,  but  fresh, 
with  powdered  sugar  sifted  over  the  top. 


Jourtl)  llUck. 


String-Bean  Soup. 

Breaded  Mutton  Chops.          Stewed  Tomatoes  with  Onion, 
Green  Corn  Boiled  Whole.  Mashed  Potatoes. 

Cherries. 
Raspberries  and  Cream,  and  Light  Cakes. 

STRING-BEAN  SOUP. 

Boil  three  cups  of  string-beans  —  rid  of  all  the  fibres 
and  cut  small  —  in  hot  salted  water  until  very  tender. 
Drain  and  chop  them,  rub  them  through  a  colander  to  a 
pulp.  Take  the  fat  from  the  stock  kept  in  the  ice-box 
since  yesterday  ;  pour  off  from  the  meat,  and  strain  into 
a  soup  pot.  Bring  to  a  boil  ;  skim,  and  stir  in  the  beans, 
with  a  great  spoonful  of  butter  cut  up  in  as  much  flour. 
Simmer  fifteen  minutes  ;  add  seasoning,  if  necessary,  and 
pour  upon  dice  of  fried  bread  in  the  tureen. 

BREADED  MUTTON  CHOPS. 

Trim  the  chops  well,  leaving  an  inch  of  bare  bone  at 
the  small  end  of  each.  Dip  in  beaten  egg,  then  in  rolled 
cracker,  and  fry  in  hot  lard  or  dripping.  Drain,  and 
stand  upon  the  large  ends  in  a  row  about  the  base  of 
your  hillock  of  potatoes. 

STEWED  TOMATOES  WITH  ONION. 

Loosen  the  tomato-skins  with  boiling  water.  Peel  and 
slice  them,  and  put  into  a  saucepan  with  a  sliced  onion, 
a  good  piece  of  butter,  pepper,  salt,  and  a  little  sugar 
Stew  gently  half  an  hour. 


FOURTH  WEEK— FRIDAY.  395 

GREEN  CORN  BOILED  WHOLE. 

Strip  off  the  outer  husks  ;  turn  down  the  innermost 
covering,  and  pull  off  the  silk  with  great  care.  Re-cover 
the  eai  with  the  thin  inner  husk  ;  tie  at  the  top  with  a  bit 
of  thread,  and  cook  in  salted  boiling  water  from  twenty- 
five  to  thirty. minutes.  Cut  off  the  stalks  close  to  the 
cob,  and  send  the  corn  to  the  table  wrapped  in  a  napkin 

MASHED  POTATOES. 

Mash,  and  mould  into  a  shapely  hillock,  fenced  about 
with  a  chevaux  de  frise  of  chops. 

CHERRIES. 

Wash,  handling  gingerly,  and  heap  about  a  lump  of  ice 
in  a  glass  bowl. 

RASPBERRIES  AND  CREAM,  WITH  LIGHT  CAKES. 
Do  not  sugar  the  berries  in  the  dish,  but  pass  sugar  and 
cream  with  each  saucerful. 


Jotirtl)   iDtek.  Jrtban. 

Convent  Soup. 

Boiled  Salmon.  Chicken  Fried  Whole. 

Stewed  Onions.  Green  Peas. 

Potatoes  a  la  Duchesse. 

Cherry  Pie. 

CONVENT  SOUP. 
3  potatoes. 
2  onions. 
2  carrots. 
2  turnips. 

i  pint  of  green  peas. 

i  cup  of  string-beans,  cut  into  short  length* 
£  of  a  .small  cabbage. 
6  tomatoes,  peeled  and  sliced. 
Bunch  of  sweet  herbs. 


396  JUNE. 

J  cup  of  good  dripping. 

2  tablespoonfuls  of  flour. 

2  tablespoonfuls  of  butter,  rolled  in  flour. 

2  qts.  and  i  pint  of  boiling  water. 

Pepper  and  salt. 

Parboil,  and  leave  to  cool,  turnips,  carrots,  an  I  pota- 
toes, sliced ;  also  the  chopped  cabbage.  Slice  the  onions, 
and  fry  in  the  hot  dripping  for  five  minutes.  Then  stir 
in  the  flour,  and  simmer  until  well  colored.  Turn  into  a 
soup-kettle  the  contents  of  the  frying-pan,  rinsing  out  the 
latter  with  two  cups  of  boiling  water,  and  pour  this,  also, 
into  the  soup-pot.  When  it  bubbles,  add  all  the  vegeta- 
bles. Stir  a  few  minutes,  and  put  in  another  pint  of  hot 
water.  Cover,  and  simmer  until  all  are  heated  through 
and  begin  to  boil,  when  put  in  the  rest  of  the  water. 
Cook  slowly  for  two  hours,  or  until  all  are  soft  and  break- 
ing. Strain,  and  pulp  the  vegetables  through  the  colan- 
ander.  Season  the  puree  with  salt,  pepper,  and  sweet 
herbs,  chopped ;  stir  in  your  floured  butter ;  simmer  five 
minutes,  stirring  well,  and  serve. 

BOILED  SALMON. 

The  middle  slice  of  salmon  is  the  best.  Sew  up  neatly 
in  a  mosquito-net  bag,  and  boil  a  quarter  of  an  hour  to 
the  pound  in  hot,  salted  water.  When  done,  unwrap 
with  care,  and  lay  upon  a  hot  dish,  taking  care  not  to 
break  it.  Have  ready  a-  large  cupful  of  drawn  butter, 
very  rich,  in  which  has  been  stirred  a  tablespoonful  of 
minced  parsley  and  the  juice  of  a  lemon.  Pour  half 
upon  the  salmon,  and  serve  the  rest  in  a  boat.  Garnish 
with  parsley  and  sliced  eggs. 

FRIED  CHICKEN — WHOLE. 

Truss  a  young,  tender  chicken  as  for  roasting,  but  do 
not  stuff  it.  Put  into  a  steamer,  or  cover  closely  in  a 
colander,  over  a  pot  of  fast-boiling  water  for  half  an  hour. 
Have  ready  some  very  nice  dripping,  or  a  mixture  of  one- 
third  butter,  two-thirds  lard,  in  a  deep  frying-  or  saucepan. 
Flour  the  chicken  all  over,  and  put  in  when  the  fat  is  hot. 
When  the  lower  side  is  of  a  fine  brown,  turn  the  fowl. 
When  both  are  cooked,  take  it  out,  lay  a  few  slices  of 


FOURTH  WEEK— SATURDAY.  397 

o\iion  in  the  bottom  of  a  tin  pail,  and  put  in  the  chicken. 
Fit  on  the  top,  and  set  in  a  pot  of  water,  which  must  be 
kept  at  a  slow  boil,  half  an  hour.  Rub  the  chicken  well 
with  melted  butter,  in  which  have  been  stirred  pepper, 
salt,  and  chopped  parsley,  and  serve. 

STEWED  ONIONS, 
See  Tuesday  of  Third  Week  in  this  month. 

GREEN  PEAS. 
See  Sunday  of  this  week. 

POTATOES  1  LA  DUCHESSE. 

Cut  cold  mashed  potatoes,  round  or  square,  with  a 
cake-cutter ;  flour  well,  and  bake  in  the  oven,  buttering 
as  they  begin  to  brown.  If  the  potatoes  are  too  pliable 
to  cut  out  well,  mould  by  pressing  firmly  into  your  cutter, 
which  should  first  be  wet  with  cold  water.  Serve  with 
the  salmon. 

CHERRY  PIE. 

Line  a  pie-dish  with  cold  crust ;  fill  with  whole  cher- 
ries— tart  and  sweet,  in  equal  proportions  ;  sugar  plenti- 
fully ;  put  on  a  top  crust,  and  bake  in  a  tolerably  brisk 
oven.  Eat  cold,  with  powdered  sugar  sifted  over  the  top. 


Jbuvtl) 


Gravy  Soup. 

Lemon  Veal.  Stewed  Squash. 

String-Beans.  Raw  Cucumbers. 

Bananas  and  Oranges. 
Cherries. 

GRAVY  SOUP. 

6  Ibs.  of  lean  beef. 
i  Ib.  of  ham. 
i  carrot. 


398  JUNE. 

1  turnip. 

6  tomatoes. 
Bunch  of  herbs. 
Pepper  and  salt. 

2  teaspoonfuls  of  celery  essence. 

1  cucumber. 

2  onions. 

6  quarts  of  cold  water. 
Toasted  bread  cut  into  dice. 
i  tablespoonful  walnut  catsup. 
Dripping  for  frying. 

Cut  the  meat  into  strips  ;  pare  and  slice  the  vegetables. 
Fry  the  onions  brown  in  dripping.  Put  all  together  into 
the  soup-kettle,  with  one  quart  of  cold  water,  and  bring 
slowly  to  a  boil.  Then  pour  in  a  quart  of  hot  water. 
Cook  an  hour  longer — still  slowly — and  pour  in  the  rest 
of  the  water — cold.  Boil  steadily  three  hours  after  the 
bubbling  recommences.  The  meat  should  be  done  to 
rags,  the  vegetables  broken  to  pieces.  Strain,  pulping 
the  vegetables  through  a  colander ;  then  strain  a  second 
time  through  a  soup-sieve,  or  squeeze  through  a  double 
tarlatan  or  mosquito-net  bag.  Season  the  soup,  and  set 
aside  your  Sunday  portion,  seasoning  the  rags  of  meat 
highly,  and  returning  them  to  it.  (Keep  on  the  ice.) 
Put  to-day's  soup  back  into  the  pot ;  boil  and  skim  ;  add 
a  tablespoonful  of  walnut  catsup  and  pour  upon  dice  of 
well-buttered  toast,  laid  in  the  tureen. 

LEMON  VEAL. 

3  Ibs.  of  raw,  lean  veal,  chopped  fine. 
•J-  Ib.  of  fat  salt  pork,  also  minced. 

1  small  onion,  minced. 
A  pinch  of  lemon  peel. 

2  lemons  peeled  and  sliced. 

3  eggs  beaten  light. 

i  cup  well-seasoned  and  strained  tomato  sauce. 
Pepper  and  salt. 
Rolled  cracker. 

Work  meat,  eggs,  onion  and  seasoning  up  soft  with  the 
tomato -sauce,  and  stir  in  enough  cracker  to  enable  you 


FOUKitf  WEEK— SATURDAY.  399 

to  mould  it  with  your  hands.  Press  firmly  into  a  wel 
bowl,  and  invert  upon  a  pie-dish,  withdrawing  the  bowl 
cautiously.  Now,  sift  cracker-dust  thickly  all  over  it,  and 
cover  the  top  and  half-way  down  the  sides  with  thin  slices 
of  lemon.  Bake  one  hour  in  a  good  oven ;  pick  off  the 
lemon  with  care  and  dispatch,  and  brown  nicely  on  the 
upper  grating  of  the  oven.  Serve  in  the  pie-dish. 

STEWED  SQUASH. 

Pare,  slice,  lay  in  cold  water  fifteen  minutes.  Cook 
tender  in  boiling  water,  salted,  drain  well,  and  mash  with 
pepper,  salt  and  butter,  pressing  out  all  the  water. 

STRING-BEANS. 
See  Receipt  for  Monday  of  this  week. 

RAW  CUCUMBERS. 

Pare  and  lay  them  in  ice-water  one  hour,  then  slice  and 
season  to  taste  with  vinegar,  pepper  and  salt.  Never  omil 
the  soaking  in  ice-water. 

BANANAS  AND  ORANGES. 
Serve  in  the  same  fruit-basket  or  dish. 

CHERRIES. 
Pile  upon  a  lump  of  ice  in  a  glass  dish. 


400  JULY. 


JULY. 
$\v$\  tUeek.  Stmbag. 

Clear  Sago  Soup. 

Larded  Shoulder  of  Mutton.  Scalloped  Tomatoes. 

Boiled  Corn.  New  Potatoes — Stewed. 

Raspberry  and  Currant  Jelly  with  Whipped  Cream. 
Coffee  and  Sponge- Cake. 

CLEAR  SAGO  SOUP. 

Remove  the  fat  from  the  surface  of  your  cold  "  stock,' 
pour  off  without  disturbing  the  sediment,  and  heat  to  a 
boil.  Skim  as  long  as  the  scum  rises  ;  then  stir  in  the 
beaten  white  of  an  egg,  and  simmer,  skimming  well  until 
it  has  brought  up  with  it  all  the  impurities,  leaving  the 
soup  clear.  Add  half  a  cup  of  German  sago,  previously 
soaked  two  hours  in  a  little  water,  and  cook  gently  until 
this  is  melted  ;  then  serve. 

LARDED  SHOULDER  OF  MUTTON. 

Cut  half  a  pound  of  salt  fat  pork  into  narrow,  long  lar- 
doons.  Roll  them  in  a  mixture  of  pepper,  allspice  and 
vinegar.  If  you  have  no  iarding-needle,  make  incisions 
in  the  shoulder  of  mutton  with  a  thin,  narrow-bladed  knife, 
and  thrust  in  the  strips  of  pork,  leaving  about  a  quarter 
of  an  inch  projecting  on  the  upper  side.  Put  into  a  drip- 
ping-pan, pour  two  cupfuls  of  boiling  water  over  it,  in 
which  has  been  mixed  a  glass  of  claret.  Cover  with  another 
pan,  and  cook  two  hours,  if  the  shoulder  be  of  full  size. 
•Baste  frequently — for  an  hour  and  a  half  with  its  own  gravy 
— then  three  times  with  a  mixture  of  melted  butter  and  cur- 
rant jelly,  leaving  off  the  upper  pan  that  the  meat  may 
brown.  Dish  the  meat ;  thicken  the  strained  gravy  with 
browned  flour,  and  after  one  boil,  serve  in  a  boat.  To 
save  labor  and  time  on  Sunday,  lard  the  meat  over  night. 


FIRST  WEEK— SUNDAY.  4O1 

SCALLOPED  TOMATOES. 

Skin  and  slice.  Cover  the  bottom  of  a  pie-dish  (but- 
tered) with  dry  crumbs  ;  lay  tomatoes  over  them.  Season 
with  pepper,  salt,  sugar  and  butter.  Put  alternate  layers 
of  crumbs  and  seasoned  tomatoes  until  the  dish  is  full, 
having  crumbs  on  top.  Bake,  covered,  half  an  hour,  and 
brown  slightly. 

BOILED  CORN. 

Please  see  Thursday,  Fourth  Week  in  June. 

fNEW  POTATOES — STEWED. 

Rub  or  scrape  off  the  skins ;  boil  in  hot  salted  water 
until  done.  Turn  off  the  water  and  dry  out  on  the  range. 
Then  crack  each  one  by  steady  pressure  with  the  back 
of  a  spoon,  and  drop  into  a  saucepan  containing  a  cup 
of  hot  milk,  pepper,  salt,  chopped  parsley,  and  a  great 
spoonful  of  butter  cut  up  in  flour.  Simmer  five  minutes, 
and  pour  into  a  vegetable  dish. 

RASPBERRY    AND     CURRANT    JELLY    WITH    WHIPPED 
CREAM. 

1  quart  of  red  currants  and  the  same  of  red  raspber- 

ries. 

2  cups  of  white  sugar. 

i  package  Coxe's  gelatine,  soaked  in  one  cup  of  cold 
water. 

i  cup  of  boiling  water. 

i  pint  of  whipped  cream. 

Crush  the  fruit  and  strain  out  every  drop  of  juice 
through  coarse  muslin.  Stir  sugar,  soaked  gelatine,  and 
boiling  water  together.  When  clear,  strain  into  the  fruit 
juice.  Strain  again  through  a  flannel  bag.  Pour  into 
a  wet  mould  that  has  a  cylinder  in  the  centre.  Do  this 
on  Saturday,  and  bury  in  the  ice.  On  Sunday,  turn  out 
into  a  glass  dish,  fill  the  open  centre  with  whipped  cream, 
and  pile  more  about  the  base. 


402  JULY. 


Jtr0t  tUcek.  ittonfoag. 

Jugged  Soup. 

Potato  Barter  Pudding.  Mashed  Squash, 

Chopped  Corn  and  Potatoes.  Currant  Jelly. 

Corn-starch  Custard. 

JUGGED  SOUP. 

Early  in  the  day  put  on  the  cracked  bones  from  which 
you  have  cut  the  cold  mutton,  with  refuse  bits  of  skin, 
crisped  meat,  etc.,  into  a  soup-pot  with  three  quarts  of 
water,  and  boil  at  the  back  of  the  range  down  to  two 
quarts.  Strain  ;  let  the  liquid  cool  to  throw  up  the  fat, 
and  remove  this.  Have  ready  in  a  stone  jar,  with  a  top, 
six  parboiled  potatoes,  sliced,  laid  upon  slices  of  streaked 
pork,  cut  very  thin  ;  upon  this  a  sliced  onion  ;  next, 
three  sliced  tomatoes  ;  then  a  sliced  turnip  ;  on  this  a 
cupful  of  green  peas  ;  three  more  tomatoes  ;  then  a  quar- 
ter-cup of  raw  rice  ;  cover  this  with  a  grated  carrot,  and 
this  with  another  layer  of  sliced  pork.  Sprinkle  a  little 
salt  and  pepper,  and  a  few  dots  of  butter  upon  each  layer 
of  vegetables,  and  put  upon  the  pork  some  chopped  sweet 
herbs.  Pour  the  cooled  broth  over  all ;  put  on  the  jar 
lid,  with  a  paste  of  flour  and  water  around  the  edge  to  ex- 
clude the  air  and  keep  in  the  steam,  and  set  in  a  pan  of 
boiling  water  in  the  oven.  Leave  it  there  as  long  as 
possible — four  hours  at  the  least.  Pour  into  the  tureen 
without  further  preparation. 

POTATO  BATTER  PUDDING. 

Mince  and  season  your  cold  mutton,  wet  it  with  the 
remains  of  yesterday's  gravy  and  put  into  a  bake-dish. 
Mash  six  boiled  potatoes  soft  with  butter;  beat  in  two 
eggs  ;  a  heaping  tablespoonful  of  prepared  flour,  and  a 
cup  of  milk.  Mix  well,  and  pour  over  the  mutton.  Bake 
to  a  good  brown  in  a  moderate  oven.  One  hour  will  be 
needed  to  cook  it  properly. 

MASHED  SQUASH. 
See  Receipt  for  Saturday  of  Third  Week  in  June. 


FIRST   WEEK— TUESDAY. 

CHOPPED  CORN  AND  POTATOES. 

Cut  the  corn  from  the  cobs  left  cold  from  yesterday 
and  chop  the  cold  new  potatoes,  also  left  over.  Have 
ready  in  a  frying  pan  a  large  spoonful  of  good  dripping, 
well  seasoned,  and  hot.  Stir  in  corn  and  potatoes,  and 
toss  about  until  hot  and  glazed,  but  not  browned.  Serve 
in  a  deep  dish. 

CORN-STARCH  CUSTARD  PUDDING. 

4  tablespoonfuls  of  corn-starch. 

i  quart  of  milk. 

4  beaten  eggs. 

i  cup  of  sugar. 

Nutmeg  and  cinnamon. 

i  tablespoonful  of  butter. 

Heat  the  milk  ;  stir  in  the  corn-starch  wet  up  in  cold  milk, 
and  cook  in  a  farina-kettle  three  minutes.  Take  from  the 
fire  ;  beat  in  the  butter,  and  let  it  cool.  When  cold,  beat 
in  the  eggs  and  sugar,  with  the  spice.  Whip  two  min- 
utes, and  bake  in  a  buttered  dish  until  lightly  browned 
and  well  set.  Eat  cold,  with  sugar  sifted  over  it. 


first 


Veal  Broth. 

Beefsteak.  Boiled  Onions. 

Mashed  Potatoes  Moulded.         String-Beans  Sautes. 

Raspberries,  Cream,  and  Cake. 

VEAL  BROTH. 
3  Ibs.    scrag   of  veal  —  the   meat  chopped  and   bones 

splintered. 
t  onion. 

T  cup  of  raw  rice. 

Chopped  parsley,  pepper  and  salt. 
Some  salt-pork  bones  and  rind,  if  convenient. 
i  turnip. 
3  quarts  of  water. 


404  JULY. 

Put  meat,  bones,  and  vegetables,  with  the  water,  over 
the  fire,  and  cook  slowly  three  hours.  Strain  the  broth 
and  pulp  the  vegetables.  Take  off  the  fat ;  season  the 
broth,  add  the  rice,  and  stew  gently  until  this  is  soft. 

BEEFSTEAK. 
See  Tuesday  of  Third  Week  in  June. 

BOILED  ONIONS. 

Top,  tail,  and  skim.  Cook  fifteen  minutes  in  boiling 
water.  Drain  this  off  and  throw  it  away.  Replenish  the 
pot  with  boiling  water,  put  in  a  little  salt,  and  stew  ten- 
'der.  Drain,  dish,  season  well  with  pepper  and  salt,  and 
butter  liberally. 

MASUED-  POTATOES — MOULDED. 

Mash  smooth,  but  not  too  soft,  with  butter  and  milk. 
Wet  a  jelly-mould,  fill  with  the  potatoes,  pressed  in  firmly. 
Shake  gently  out  upon  a  flat  dish,  set  one  minute  in  the 
hot  oven,  and  serve. 

STRING-BEANS  SAUTES. 

Trim,  cut  in  short  pieces,  and  cook  tender  in  boiling 
salted  water.  Meanwhile,  take  half  a  cup  of  broth  from 
your  soup,  season  well,  boil,  and  skim  for  fifteen  minutes  ; 
then  add  a  tablespoonful  of  butter.  While  these  are  boil- 
ing stir  in  the  beans  ;  shake  and  stir  for  three  minutes, 
add  a  teaspoonful  of  vinegar,  and  pour  out. 

RASPBERRIES,  CREAM,  AND  CAKE. 

When  you  can  give  an  uncooked  dessert,  which  is  more 
palatable  and  more  wholesome  than  a  cooked  one,  and  that 
costs  no  more,  it  is  wise  policy  to  avail  yourself  of  the 
consequent  lightening  of  your  labors,  especially  in  hot 
weather.  Except  when  it  is  necessary  to  deviate  from 
the  rule  in  order  to  secure  the  requisite  variety,  let  cold 
desserts  be  the  order  of  the  day  in  your  bills  of  fare,  while 
the  "heated  term  "  lasts. 


FIRST  WEEK— WEDNESDAY.  4OS 


tXUek. 

French  Potage. 

Beef  a  la  Mode.  Macaroni  with  Tomato  Sauce. 

Lima  Beans.  Fried  Cucumbers. 


Lemon  Trifle. 

* 

FRENCH  POTAGE. 

2  Ibs.  lean  beef. 
2  Ibs.  of  lean  veal. 
\  Ib.  of  lean  ham. 

1  sliced  onion. 
Chopped  sweet  herbs. 
12  large  prunes. 
Pepper  and  salt. 

2  tablespoonfuls  of  butter. 

2  tablespoonfuls  soaked  granulated  tapioca. 
5  quarts  of  water. 

Put  the  veal,  cut  into  strips,  and  the  sliced  onion,  into 
a  soup-pot  with  the  butter,  and  simmer,  stirring  con- 
stantly, until  they  are  coated  with  a  brown  glaze.  They 
must  not  scorch.  Now  pour  in  one  quart  of  boiling  water  ; 
cover,  and  stew  half  an  hour.  Check  the  boil  suddenly 
with  a  gallon  of  cold  water,  and  put  in  beef,  ham,  and 
herbs.  Cover  again,  and  bojl  gently  three  hours.  Take 
out  the  strips  of  veal,  beef,  and  ham,  when  you  have 
strained  oft"  the  water,  and  pulp  the  onion.  Set  aside  half 
the  stock,  highly  seasoned,  with  the  meat  in  it,  for  to-mor- 
row. Skim  the  fat  from  the  rest,  season,  and  put  back 
over  the  fire  with  the  prunes,  stoned,  and  cut  into  thirds, 
after  being  well  washed.  Simmer  half  an  hour,  put  in  the 
tapioca ;  cook  until  this  is  clear,  and  pour  out. 

BEEF  i  LA  MODE. 

For  full  and  explicit  directions  concerning  this  dish 
please  refer — to  spare  me  work,  time,  and  space — to  Sun 
day,  Second  Week  in  May. 


406  JUL  y. 

MACARONI  WITH  TOMATO  SAUCE. 

Bieak  half  a  pound  of  macaroni  into  inch-lengths,  and 
cook  twenty  minutes  in  boiling  salted  water.  Meantime, 
take  a  cup  of  broth  from  your  soup  ;  strain,  boil,  and  skim  it, 
and  slice  into  it  four  ripe  tomatoes.  Stew  tender,  and  strain 
through  net  or  tarlatan,  into  a  saucepan.  Season  well ; 
stir  into  it  a  great  spoonful  of  butter  rolled  in  flour.  Sim- 
mer five  minutes  ;  put  the  macaroni  into  a  deep  dish, 
sprinkling  grated  cheese  over  each  layer,  and  pour  the  hot 
sauce  over  it,  opening  the  mass  with  a  fork,  to  let  it  reach 
the  lower  layers. 

LIMA  BEANS. 

Shell,  lay  in  cold  water  fifteen  minutes,  and  cook  from 
twenty-five  to  thirty  minutes  in  salt  boiling  water.  Drain 
well ;  season  with  pepper,  salt,  and  butter. 

FRIED  CUCUMBERS. 

Pare,  cut  into  lengthwise  slices,  more  than  a  quarter  of 
an  inch  thick,  and  lay  for  half  an  hour  in  ice-water.  Wipe 
each  piece  dry  ;  sprinkle  with  pepper  and  salt,  and  dredge 
with  flour.  Fry  to  a  light  brown  in  good  dripping  or  but- 
ter. Drain  well,  and  serve  hot. 
• 

LEMON  TRIFLE. 

i  large  sliced  sponge  cake, 
i  quart  of  milk. 

3  eggs- 

5  heaping  tablespoonfuls  of  sugar. 

i  teaspoonful  extract  of  lemon. 

i  lemon — all  the  juice  and  half  the  rind  finely  grated. 

Heat  the  milk,  stir  in  four  tablespoonfuls  of  sugar  into 
the  beaten  yolks  and  pour  the  hot  milk  upon  it,  by  de- 
grees, stirring  well.  Return  to  the  custard-kettle,  and 
stir  until  it  begins  to  thicken.  Flavor,  and  pour,  quite  hot, 
upon  the  sliced  cake  laid  in  the  bottom  of  a  deep  dish. 
If  the  dish  be  of  glass,  roll  it  in  hot  water  before  cake  and 
custard  go  in.  Put  a  heavy  saucer  on  the  cake  to  keep  it 
from  rising,  and  let  it  cool.  When  perfectly  cold,  heap 
upon  it  a  meringue  of  the  beaten  whites,  whipped  up  with 
the  other  tablespoonful  of  sugar,  the  lemon-juice  and  rind: 
Set  on  ice  until  wanted. 


FIRST  WEEK— THURSDAY. 


;fir0t  fthek. 


Italian  Paste  Soup. 

Cold  Beef  a  la  Mode.  Broiled  Spanish  Mackerel 

Mashed  Potatoes.  Green  Peas. 

Raw  Tomatoes. 


Cream    Raspberry    Pie, 


ITALIAN   PASTE    SOUP. 

Take  the  fat  from  your  cold  soup-stock  ;  pour  off  from 
the  sediment ;  boil  and  skim,  adding  a  tablespoonful  of 
walnut  or  mushroom  catsup.  When  the  scum,  ceases  to 
rise,  put  in  a  quarter  of  a  pound  of  Italian  paste — i.  e.t 
something  like  macaroni  cut  into  small  figures,  letters, 
stars,  and  the  like.  Simmer  twenty  minutes  and  pour  out. 

BROILED   SPANISH   MACKEREL. 

Clean,  wash,  and  wipe  dry.  Split,  so  that  when  laid  flat 
the  backbone  will  be  in  the  middle.  Sprinkle  with  salt 
and  lay,  inside  down,  upon  a  buttered  gridiron,  over  a  clear 
fire,  until  it  is  nicely  colored,  then  turn.  When  done,  put 
upon  a  hot  dish,  butter  plentifully  and  pepper.  Put  a 
hot  cover  over  it  and  send  to  table. 

COLD   BEEF   A"  LA  MODE. 

Smooth  the  round  on  the  top  and  garnish  with  pickled 
beets  and  parsley.  Shave  off  horizontal  slices  in  carving. 

MASHED  POTATOES. 

Pass  with  the  fish,  and,  if  you  like,  again  when  the  meat 
comes  on. 

GREEN    PEAS. 

Shell,  lay  in  cold  water  fifteen  minutes  ;  cook  from 
twenty  to  twenty-five  minutes  in  boiling  saltwater,  adding 
a  lump  of  sugar  unless  they  are  just  gathered.  Drain  very 
well,  dish,  pepper,  salt,  and  butter. 


408  JULY. 

RAW  TOMATOES. 

Pare  and  slice  with  a  sharp  knife.  Lay  in  a  glass  dish 
and  pour  over  them  a  dressing  made  thus  :  Rub  a  tea- 
spoonful  of  sugar,  half  as  much  each  of  salt,  pepper,  and 
made  mustard,  into  two  tablespoonfuls  of  oil.  Beat  into 
this  the  yolk  of  a  raw  egg,  and  then,  a  few  drops  at  a  time, 
five  tablespoonfuls  of  vinegar. 

CREAM   RASPBERRY  PIE. 

Line  a  pie-dish  with  puff  paste,  and  fill  with  raspberries, 
sweetened  bountifully.  Cover  with  a  paste-crust,  but  do  not 
pinch  this  down  at  the  edges.  Also  rub  the  edge  of  the 
lower  crust  with  butter  to  prevent  adhesion.  Bake  in  a  good 
oven.  While  it  is  cooking,  heat  a  small  cup  of  rich  milk, 
putting  in  a  pinch  of  soda — stir  into  it  half  a  teaspoonful 
of  corn-starch,  wet  in  cold  milk,  one  tablespoonful  of  white 
sugar,  and  cook  three  minutes.  Take  it  oft",  and  beat  in 
the  frothed  whites  of  two  eggs.  Whip  to  a  cream,  and  let 
it  get  cold.  When  the  pie  comes  out  of  the  oven,  lift  the 
top  crust  and  pour  in  the  mixture.  Replace  the  crust  and 
set  aside  to  cool.  Sift  sugar  upon  the  top  before  serving. 


J"u*0t  lUcek. 

Tomato  Soup  without   Meat. 

Chicken,  Stewed  Whole.  Baked  Squash, 

Rice  Croquettes.  Potato  Omelette. 

Cherry  Bread  Pudding. 

TOMATO  SOUP  WITHOUT  MEAT. 
12  large  red  tomatoes,  peeled  and  sliced. 

1  small  onion,  sliced. 

2  tablespoonfuls  nice  dripping. 

1  tablespoonful  chopped  parsley. 

2  tablespoonfuls  of  butter  rolled  in  flour. 
Pepper  and  salt. 

i  teaspoonful  of  sugar. 

i  small  cupful  of  hot  boiled  rice. 

i  quart  of  boiling  water. 


FIRST  WEEK— FRIDAY.  409 

Fry  the  onion  in  the  soup-pot  in  the  dripping.  When 
they  are  of  a  reddish-brown,  add  the  tomatoes  and  stir  all 
up  until  very  hot,  when  put  in  the  boiling  water  and  pars- 
ley. Stew  half  an  hour,  and  strain,  rubbing  the  tomato 
through  a  sieve  into  the  hot  liquid.  Return  to  the  pot, 
season,  and  when  boiling  again,  stir  in  the  floured  butter, 
and  a  minute  later  the  rice.  Simmer  ten  minutes  and 
pour  out. 

CHICKEN — STEWED  WHOLE. 

Truss  as  for  roasting  ;  but  do  not  stuff  it.  Put  a  layer 
of  fat  salt  pork  in  the  bottom  of  a  saucepan  ;  then,  some 
sliced  onion  and  parsley.  Lay  in  the  chicken  and  put  in 
a  cupful  of  gravy  made  by  boiling  the  feet  and  giblets, 
and,  when  these  are  taken  out,  add  a  good  spoonful  of 
butter  to  the  weak  broth.  Cover  the  saucepan  closely, 
and  stew  one  hour,  slowly.  Turn  the  fowl,  and  stew  one 
hour  more,  keeping  it  covered.  Take  it  out  of  the  pot ; 
lay  upon  a  dish,  and  thicken  the  gravy,  after  straining  it, 
with  a  little  browned  flour.  Pepper,  also,  to  taste,  and 
pour  over  the  fowl,  which  should  be  so  tender  as  to  fall 
apart  under  the  carver's  knife. 

BAKED  SQUASH. 

Boil,  mash,  and  let  it  get  cold.  Then,  beat  up  light 
with  a  tablespoonful  of  melted  butter,  two  raw  eggs  ;  three 
tablespoonfuls  of  milk,  with  pepper  and  salt  to  liking. 
Put  into  a  buttered  bake-dish  ;  sift  dry  crumbs  over  the 
top,  and  bake  in  a  quick  oven. 

RICE  CROQUETTES. 

Boil  a  cup  of  rice  soft ;  work  into  it,  while  hot,  a  table- 
spoonful  of  butter,  one  of  grated  cheese,  pepper,  salt,  and 
a  beaten  egg.  Spread  out  to  cool.  Chop  the  boiled  gib- 
lets of  your  chicken  fine  with  a  slice  or  so  of  your  cold 
beef,  wet  with  a  little  gravy,  but  not  too  soft.  Make  the 
cold  rice  into  square,  flat  cakes.  Lay  in  the  centre  of 
each  a  teaspoonful  of  the  mince.  Close  the  cakes  so  as 
to  have  this  in  the  middle  ;  mould  into  oval  balls  ;  dip  in 
beaten  egg  :  then,  roll  in  cracker-crumbs  and  grated 
cheese,  and  fry  in  good  dripping,  or  lard.  Drain  well, 
and  heap  upon  a  hot  dish. 
18 


410  JULY. 

POTATO  OMELETTE. 

6  eggs. 

£  cup  of  milk. 

i  small  cup  mashed  potato,  seasoned  with  pepper  and 
salt. 

Bu  tter  for  frying. 

Beat  yolks  and  whites  together.  Thin  the  potato  with 
the  milk,  and  strain  through  a  colander.  Stir  into  the 
eggs,  have  the  butter  warm  in  the  pan,  pour  in  the  mix- 
ture ;  shake,  and  loosen  with  a  spatula,  and  when  nearly 
done,  hold  it  under  the  red-hot  grate  to  brown  the  upper 
side.  Invert  the  pan  above  a  very  hot  dish,  and  turn  out 
without  folding.  Serve  at  once,  as  it  soon  falls. 

CHERRY  BREAD  PUDDING. 

i  quart  of  milk,  with  a  pinch  of  soda  stirred  in. 

Loaf  of  stale  baker's  bread,  pared  and  sliced. 

Butter  to  spread  the  bread. 

4  eggs. 

i  cup  of  sugar. 

i  full  cup  of  stoned  cherries. 

Butter  the  bread  on  both  sides.  Put  a  layer  into  a 
buttered  bake-dish ;  pour  upon  it  a  little  raw  custard, 
made  of  the  eggs,  sugar,  and  milk.  Strew  over  this  some 
of  the  cherries,  and  lay  in  more  buttered  bread.  Proceed 
in  this  order  until  the  dish  is  full.  The  upper  layer  should 
be  bread  particularly  well-buttered  and  soaked.  Cover 
the  dish  closely ;  set  in  a  dripping-pan  full  of  boiling 
water,  and  cook  one  hour  ;  then  ur  cover,  and  brown 
delicately.  Turn  out  upon  a  plate,  and  eat  hot  with 
sauce. 


FIRST  WEEK— S A  TURD  A  Y.  4 1 ' 

Jfcrt 


Consomme  Soup. 

Braised  Veal.  Cauliflower  with  Sauce. 

Raw  Cucumbers.  Green  Corn  Pudding. 


Cottage  Puffs. 

CoNSOMMis  SOUP. 

•' .  '          \ 
I  old  chicken. 

3  Ibs.  of  lean  beef, 
i  onion. 

1  turnip. 

2  carrots. 

Bunch  of  sweet  herbs. 
7  quarts  of  cold  water. 

4  cup  sago,  soaked  in  cold  water. 
Pepper  and  salt. 

Cut  the  beef  into  strips,  and  joint  the  chicken.  Slice 
the  vegetables,  chop  the  herbs,  and  put  on  all  with  the 
water,  to  cook  slowly  for  six  hours.  Take  out  the 
chicken  and  beef;  salt  and  pepper  and  put  into  a  jar. 
Strain  the  soup,  pulping  the  vegetables  through  a  colan- 
der. Season  and  divide  it ;  pouring  half  upon  the  meat 
in  the  jar,  and  setting  in  a  pot  of  hot  water  to  cook,  cov- 
ered, two  hours  more.  Heat  the  rest,  and  skim  ;  put  in 
the  sago,  and  simmer  for  half  an  hour ;  then  pour  out. 

When  the  two  hours  have  elapsed,  pour  out  the  stock 
into  a  bowl,  and,  when  cold,  put  upon  ice. 

BRAISED  VEAL. 

The  breast  is  a  good  piece  for  this  purpose.  Put  three 
or  four  spoonfuls  of  sweet  dripping  in  a  broad  saucepan, 
and  when  hot,  lay  in  the  veal  and  fry  on  both  sides. 
Pour  over  it  two  cupfuls  of  broth,  taken  from  your  soup  ; 
a  minced  onion  and  a  couple  of  sliced  tomatoes.  Cover 
and  stew  forty-five  minutes.  Take  out  the  veal  and  keep 
warm,  while  you  strain  and  skim  the  gravy,  and  return  to 
the  pot  with  pepper,  salt,  and  minced  summer  savory, 


412  JULY. 

also,  a  pinch  of  mace,  a  lump  of  sugar,  and  a  piuch  of 
grated  lemon -peel.  Put  back  the  meat,  and  stew  half  an 
hour  more.  Lay  on  a  dish,  thicken  the  gravy,  boil  once, 
and  pour  over  the  veal. 

CAULIFLOWER,  WITH   SAUCE. 

i  head  of  cauliflower. 

i  cup  of  drawn  butter. 

Juice  of  a  lemon. 

Tie  the  cauliflower  in  a  net  and  boil  in  hot,  salted 
water  from  thirty-five  to  fifty  minutes,  in  proportion  to  its 
size.  Take  up,  undo  the  net,  lay  in  a  deep  dish,  blossom 
Upward,  and  pour  over  it  a  cup  of  rich  drawn  butter, 
with  the  juice  of  a  lemon  stirred  in. 

RAW  CUCUMBERS. 
See  Saturday,  Fourth  Week  in  June. 

GREEN  CORN  PUDDING. 
Grated  corn  of  12  large  ears. 

1  quart  of  milk. 
3  eggs. 

2  tablespoonfuls  of  melted  butter. 
i  tablespoonful  of  sugar. 

A  little  salt. 

Beat  the  yolks  well ;  then  add  the  corn,  the  butter  and 
salt,  and  stir  up  hard  with  your  "  beater."  Then  comes 
the  milk,  next  the  sugar ;  lastly,  the  whites.  Bake  in  a 
greased  pudding-dish,  covered,  one  hour.  Then  brown 
well.  Serve  hot  in  the  bake-dish. 

COTTAGE  PUFFS. 

i  cup  of  milk  and  one  of  cream. 

4  beaten  eggs. 

i  tablespoonful  of  butter,  rubbed  into  the  flour. 

A  little  salt. 

4  cups  of  prepared  flour,  or  enough  for  cake  batter. 

Mix  the  whipped  yolks  with  the  milk  and  cream  ;  then 
the  salt  and  the  whites  ;  lastly,  the  flour.  Beat  fast  and 
well,  and  bake  in  "gem"  pans.  The  oven  should  be 
quick.  Eat  hot,  with  sauce. 


SECOND    WEEK— SUNDAY.  4*3 

0£C0ntr 


Bechamel  Soup. 

Boiled  Mutton.  Chicken  Rissoles. 

String  Beans.  Green  Peas. 

Raw  Tomatoes. 

Self-freezing  Ice-Cream. 
BECHAMEL    SOUP. 

Take  the  fat  from  the  jellied  stock  in  your  refrigerator ; 
dip  it  out  carefully  from  the  meat — taking  care  of  the 
chicken — and  heat  in  a  saucepan.  Scald  a  quart  of  milk 
in  another  vessel,  and  stir  into  it  a  large  spoonful  of  corn- 
starch,  wet  with  cold  milk.  Pepper  and  salt  to  taste 
(the  milk  should  have  had  a  pinch  of  soda  in  it),  and 
pour  into  the  tureen.  Add  the  boiling  soup,  stir  up  well, 
and  serve. 

BOILED  MUTTON. 

The  leg  is  best  for  this  purpose,  and  will  look  much 
nicer  when  served,  if  it  has  been  tied  up  in  very  coarse, 
thin  muslin,  or  in  white  mosquito-netting.  Put  on  in 
plenty  of  boiling  salted  water,  and  cook  a  quarter  of  an 
hour  to  the  pound.  Unwrap  .when  done,  brush  all  over 
with  butter,  and  serve  with  a  boat  of  drawn  butter,  in 
which  have  been  stirred  two  dozen  capers  or  pickled 
nasturtium-seed.  Take  care  of  the  liquor. 

CHICKEN  RISSOLES. 

Cut  the  chicken,  boiled  in  your  soup,  from  the  bones, 
and  chop  fine.  Add  to  it  a  cupful  of  mashed  potato, 
whipped  to  a  cream,  a  beaten  egg,  pepper  arid  salt  ;  wet 
soft  with  a  little  of  the  soup,  and  heat  in  a  frying-pan, 
in  which  has  been  melted  a  little  butter.  Stir  until  very 
hot,  and  let  it  get  perfectly  cold.  You  can  see  that  this 
is  done  before  morning  service,  if  you  have  an  early  din- 
ner on  Sunday.  When  cold,  make  into  balls  ;  roll  in 
egg,  then  in  cracker-crumbs,  and  fry  to  a  light  brown  in 


4H  JULY. 

lard  or  nice  dripping.     Drain  off  the  fat,  and  serve  hot 
upon  a  folded  napkin. 

STRING-BEANS. 
See  Monday  of  Fourth  Week  in  Juno. 

GREEN  PEAS  AND  RAW  TOMATOES. 
See  Thursday  of  First  Week  in  July. 

SELF-FREEZING  ICE-CREAM. 
i  quart  of  rich  milk. 
8  beaten  eggs, 

3  pints  of  rich,  sweet  cream. 

4  cups  of  sugar. 

i  vanilla  bean,  broken  in  two,  and  boiled  in  the  cus- 
tard, or  5  teaspoonfuls  of  vanilla  essence. 

Heat  the  milk  ;  pour  it  upon  the  eggs  and  sugar.  Cook, 
stirring  steadily  fifteen  minutes,  or  until  it  has  thickened 
well.  When  perfectly  cold,  add  the  cream.  Make  the  cus  • 
tard  on  Saturday,  and  set  on  ice.  Early  Sunday  morning, 
beat  in  the  cream,  and  put  ail  in  an  old-fashioned  up- 
right freezer,  set  in  its  pail.  Put  a  block  of  ice  within  a 
stout  sack,  or  between  the  folds  of  a  piece  of  carpeting, 
and  beat  small  with  a  hammer.  Put  a  thick  layer  into 
the  outer  part,  then  one  of  rock-salt.  Fill  the  pail  in  this 
order,  and,  before  covering  the  freezer  with  ice,  beat  the 
custard  for  five  minutes  witli  a  flat  sticlc  or  ladle.  Shut 
tightly ;  pack  pounded  ice  and  salt  over  it,  and  put  a  folded 
carpet  over  all.  In  an  hour  and  a  half,  open  the  freezer, 
first  wiping  off  the  salt  from  about  the  top.  Dislodge  the 
frozen  custard  from  sides  and  bottom  with  a  long  knife, 
and  beat  and  stir  with  your  stick,  faithfully,  until  the 
custard  is  a  smooth  paste.  Replace  the  cover  ;  let  off  the 
water,  and  pack  more  pounded  ice  and  salt  about  it,  com- 
pletely concealing  the  freezer.  Put  back  the  folded  car- 
pet. The  cream  will  take  care  of  itself  for  three  hours, 
and  more,  and  you  can,  if  you  like,  leave  it  all  day,  with 
a  visit  of  three  minutes  every  few  hours,  to  let  off  the 
water  and  pack  in  more  salt  and  ice.  Do  not  open  the 
freezer  until  you  are  ready  for  the  cream.  Then  take  it 
out,  wipe  it  off,  wrap  a  towel  wrung  out  in  hot  watef 


SECOND   WEEK— MONDAY.  41 5 

about  the  lower  part,  and  invert  it  upon  a  .flat  dish. 
Should  the  weather  be  very  hot,  you  may  have  to  let  off 
the  water  oftener  than  once  in  three  hours ;  but  this  sel- 
dom happens  if  the  freezer  be  set  in  a  cool  cellar. 


\ 

Seconir  tDttk.  Ulonirag. 

Brown  Soup. 

Ragoflt  of  ^Mutton.  Squash  a  la  Creme. 

Mashed  Potatoes.  Lettuce  Salad. 

Raspberries,  Cream,  and  Cake. 
Iced  Coffee. 


BROWN  SOUP. 

•£  Ib.  lean  bacon  ;  2  onions  ;  2  tablespoonfuls  of  butter  ; 
i  scant  teaspoonful  mixed  allspice  and  cloves  ;  2  table- 
spoonfuls  browned  flour ;  liquor  in  which  your  mutton 
was  boiled  ;  pepper. 

Cut  the  bacon  into  strips,  and  slice  the  onions.  Put 
the  butter  into  your  soup-pot  with  these,  and  simmer,  stir- 
ring often,  until  they  are  browned,  but  not  scorched. 
Add  the  flour,  wet  up  in  cold  water,  and  stir  until  very 
hot.  Then,  having  taken  the  fat  from  the  top  of  your 
mutton  "  pot-liquor,"  pour  it  in,  with  pepper  and  parsley. 
Add  by  degrees,  stirring  well,  not  to  lump  the  flour. 
Cover,  and  set  at  the  back  of  the  range  to  simmer  for  two 
hours — more  would  not  hurt  it.  When  ready  for  it,  strain 
into  the  tureen. 

RAGOUT  OF  MUTTON. 

Slice  even,  rather  thick  slices,  without  skin  or  fat,  from 
your  boiled  mutton,  and  lay  in  a  deep  dish.  Pour  a  good 
glass  of  claret  wine  over  them,  and  cover  for  an  hour. 
Make  a  gravy  of  the  bones  and  refuse  portions  with  a 
quart  of  cold  water.  When  this  has  boiled  down  to  a 
pint,  strain  it  off.  Let  it  cool,  and  take  off  the  fat.  Put 
into  a  saucepan  with  a  little  minced  onion,  pepper,  salt, 
and  a  tablespoonful  of  tomato  catsup,  and  boil  down  to  a 


416  JULY. 

large  cupful.  Then. 'stir  in  a  tablespoonful  of  browned 
flour,  wet  up  in  cold  water ;  simmer  three  minutes ;  add 
the  sliced  meat  and  wine,  with  a  little  grated  lemon-peel 
and  a  teaspoonful  of  currant  jelly.  Let  all  get  hot  slowly, 
but  the  meat  must  not  boil,  or  it  will  be  tough.  Set  at 
one  side  of  the  range  to  heat,  until  you  are  ready  to  pour 
it  into  a  deep  dish. 

SQUASH  A  LA  CR£ME. 

Boil  and  mash  in  the  customary  manner  ;  press  out  all 
the  water,  and  beat  in  a  tablespoonful  of  melted  butter, 
with  two  of  cream,  heated,  pepper  and 'salt  to  taste; 
lastly,  a  beaten  egg.  Put  the  mixture  into  a  pail,  and  set 
in  boiling  water  fifteen  minutes,  stirring  often,  and  keep- 
ing the  water  at  a  boil.  It  should  look  like  rich  custard. 
Serve  in  a  deep  dish. 

MASHED  POTATOES. 
Prepare  as  usual,  and  serve  without  browning. 

LETTUCE  SALAD. 

Pick  out  and  pull  apart  the  hearts  ;  pile  in  a  glass  dish ; 
sprinkle  with  sugar,  and  season  to  taste  with  oil,  vinegar, 
pepper,  and  salt. 

RASPBERRIES,  CREAM,  AND  CAKE. 

Since  your  soup  and  ragout  have  taken  more  time  and 
labor  than  you  like  to  give  to  Monday's  dinner,  make  up 
for  the  loss  by  serving  the  dessert  given  above,  sure  that 
nobody  will  murmur. 

ICED  COFFEE. 

Make  more  coffee  than  usual  at  breakfast-time,  and 
stronger.  Add  one-third  as  much  hot  milk  as. you  have 
cotfee,  and  set  away.  When  cold,  put  upon  ice.  Serve 
at  dessert,  with  cracked  ice  in  each  tumbler. 


SECOND    WEEK—  TUESDAY.  4*7 

Seconb 


Cabbage  Soup. 

Mock  Pigeons.  Green  Peas. 

Cucumber  Salad.  Lima  Beans. 

Farina  Pudding,  Cold. 


CABBAGE  SOUP. 

2  Ibs.  of  lean  beef,  chopped,  and  the  same  of  mutton- 
bones,  well  cracked ;  i  small,  firm  white  cabjpage  ;  i 
onion  ;  bunch  of  sweet  herbs  ;  i  cup  of  milk,  heated,  with 
a  pinch  of  soda  ;  i  tablespoonful  of  butter,  rubbed  in  one 
of  flour  ;  pepper  and  salt ;  3  quarts  of  water. 

Cook  beef,  onion,  and  bones  in  the  water  four  hours, 
boiling  slowly.  Boil  the  cabbage  in  two  waters ;  let  it 
get  cold,  and  shred  only  the  white  parts  into  rather  coarse 
dice.  Cool  the  soup,  and  take  off  the  fat.  Put  over  the 
fire  with  pepper  and  salt  and  the  chopped  herbs.  Hav- 
ing boiled  it  one  minute,  skim,  and  put  in  the  cabbage. 
Heat  the  milk  in  a  separate  vessel ;  stir  in  the  floured 
butter ;  boil  until  it  thickens,  and  pour  into  the  tureen. 
When  the  cabbage-soup  reaches  the  boil,  pour  it  upon 
the  milk,  and  stir  up  well. 

MOCK  PIGEONS. 

Take  the  bone  from  two  nice  fillets  of  veal ;  flatten 
them  with  the  broad  side  of  a  hatchet,  and  spread  with  a 
good  force-meat  of  crumbs  and  chopped  ham,  seasoned 
well.  Roll  the  meat  up  on  this  ;  bind  into  oblong  rolls 
with  soft  string ;  lay  in  a  dripping-pan,  and  pour  over 
them  two  cups  of  your  boiling  soup  before  the  cabbage 
goes  in — or  any  other  hot  broth  will  do  as  well.  Turn  a 
pan  over  them  and  bake  nearly  two  hours,  basting  well 
with  the  gravy.  When  done,  lay  upon  a  hot  dish,  while 
you  thicken  the  gravy  with  browned  flour,  and  season 
well  with  pepper,  salt,  and  tomato  catsup.  Boil  one 
minute,  and  pour  part  over  the  pigeons,  the  rest  into  a 
boat.  Clip  the  strings  carefully,  and  do  not  pull  them 
18* 


41 S  JULY. 

hard  in  removing  thei  i,  lest  you  spoil  the  shape  of  the 
meat. 

GREEN  PEAS. 
See  Wednesday,  First  Week  in  this  month. 

LIMA  BEANS. 
See  Thursday  of  First  Week  in  July. 

CUCUMBER  SALAD. 
See  Saturday  of  First  Week  in  July. 

FARINA  PUDDING — COLD. 

i  quatf  fresh  milk  ;  3  tablespoonfuls  of  farina,  soaked 
one  hour  in  a  little  cold  water  ;  3  eggs  ;  4  tablespoonfuls 
of  sugar  ;  a  little  salt ;  flavoring  essence. 

Heat  three-quarters  of  the  milk,  salt  it,  and  stir  in  the 
farina.  Cook  half  an  hour,  stirring  often ;  take  it  off,  and 
pour  upon  the  eggs,  sugar,  and  the  other  cup  of  milk, 
beaten  together.  Return  to  the  farina-kettle,  and  stir  ten 
minutes  longer.  Pour  out,  beat  in  the  flavoring,  and  put 
into  a  wet  mould.  Set  on  the  ice,  when  cool.  It  will 
soon  form.  Eat  with  cream,  or  fruit  syrup. 


lUetk. 


Crab   Soup. 

Savory  CalPs  Head.  Stewed  Tomatoes. 

Potato  Puff.  Boiled  Corn. 

Cherry  Souffle. 

CRAB  SOUP. 

Two  pounds  of  lean  veal  chopped,  covered  with  two 
quarts  of  cold  water,  boiled  down  one-half,  strained, 
cooled,  skimmed  and  seasoned  ^'th  pepper  and  salt. 
Meat  of  three  large  crabs,  boiled  and  cold.  One  pint 
milk,  and  a  pinch  of  soda  stirred  into  it.  Pepper,  salt, 
nutmeg,  one  teaspoonful  of  anchovy  paste.  One  cup  of 


SECOND    WEEK— WEDNESDAY.  419 

boiled  rice — soft  and  hot.  Tablespoonful  of  floured  butter. 
Return  the  broth — prepared  as  directed  above — to  the 
fire,  with  the  rice,  and  simmer  until  the  latter  is  broken  to 
pieces.  Strain,  rubbing  the  rice  through  the  sieve  ;  set 
over  the  fire,  adding  the  nutmeg  and  anchovy  ;  then  the 
crab  meat,  cut  into  small  dice.  Simmer  ten  minutes  lon- 
ger— it  must  not  actually  boil — and  pour  into  the  tureen. 
Add  the  boiling  milk,  which  has  been  thickened  with  the 
floured  butter ;  stir  up  well  and  serve.  Pass  sliced  lemon, 
crackers  and  butter  with  it. 

SAVORY  CALF'S  HEAD. 

Wash  the  head  well — it  should  of  course  have  been 
cleaned  with  the  skin  on  ;  take  out  the  tongue  and  brains  ; 
boil  them  in  a  separate  vessel,  and  keep  on  ice  for  to- 
morrow's soup.  Put  on  the  head  (the  two  sides  tied  into 
th<»  original  shape  by,  a  band  of  tape)  in  plenty  of  cold 
water,  slightly  salt,  and  cook  gently  one  hour  and  a  half. 
Ta.ke  out,  wipe  dry,  score  the  cheeks  in  squares,  and 
wa.sh  the  head  on  top  and  sides,  with  beaten  egg.  Sift 
over  it  a  mixture  of  rolled  cracker,  pepper  and  salt ;  and 
set  in  a  quick  oven.  In  ten  minutes,  baste  with  melted 
butter ;  five  minutes  later,  with  a  cupful  of  broth  from  the 
pot  poured  gradually  over  it.  Cover  with  thick  white 
paper  and  cook  ten  minutes  longer,  then  dish,  with  thin 
slices  of  crisped  ham  laid  about  it.  Thicken  the  gravy  in 
the  pan  with  browned  flour,  and  send  up  in  a  boat.  Save 
the  pot-liquor  for  soup,  seasoning  it,  and  keeping  in  a  cold 
place. 

STEWED  TOMATOES. 

Loosen  the  skins  by  pouring  boiling  water  upon  them. 
Peel,  slice,  and  put  into  a  saucepan  with  a  little  minced 
onion,  pepper,  salt  and  sugar,  and  stew  from  twenty-five 
to  thirty  minutes.  Just  before  taking  them 'up,  add  a  good 
lump  of  butter. 

POTATO  PUFF. 

Mash  the  potatoes  very  light  and  soft ;  whipping  in 
milk,  butter,  salt,  and  two  beaten  eggs.  Heap  within  a 
greased  bake-dish,  and  set  in  a  good  oven  until  well 
browned.  Serve  in  the  bake-dish. 


420  JULY. 

BOILED  CORN. 
See  Thursday,  Fourth  Week  in  June. 

CHERRY  SOUFFLE". 

2  cups  of  milk ;  i  cup  of  prepared  flour ;  5  eggs ;  4 
tablespoonfuls  sugar ;  i  teaspoontul  bitter  almond  flavor- 
ing ;  i  cup  of  stoned  cherries,  dredged  with  flour ;  a  pinch 
of  salt. 

Scald  the  milk  and  pour  it — a  little  at  a  time — upon 
the  flour,  stirring  constantly,  to  a  smooth  batter.  Return 
to  the  custard  kettle,  and  stir  until  thick  as  hasty  pudding. 
Pour,  still  hot,  upon  the  yolks  beaten  up  with  the  sugar. 
Whip  up  thoroughly  and  let  it  cool.  Whisk  the  whites  very 
stiff  and  beat  rapidly  into  the  cold  paste.  Butter  a  mould, 
line  thickly  with  the  dredged  cherries,  and  put  in  the  mix- 
ture, carefully,  not  to  disturb  the  cherries,  which  should 
stick  to  the  buttered  sides.  Allow  room  for  swelling  in 
the  mould.  Put  on  the  top,  set  in  a  pot  of  boiling  water, 
and  cook  for  an  hour  and  a  half.  Dip  into  cold  water, 
and  turn  out  upon  a  hot  dish.  Eat  soon,  with  a  good 
pudding  sauce. 


Scconir  tDeek. 


Plain  Calf's  Head  Soup. 

Fried  Chickens.  Fried  Kidney-Beans. 

New  Potatoes.  Lettuce  Salad. 

Beets,  Sautes. 

Blackcap  Shortcake,  Hot. 


PLAIN  CALF'S  HEAD  SOUP. 

i  Ib.  of  lean,  beef  cut  into  strips  and  fried  brown,  with 
a  sliced  onion,  in  dripping ;  i  grated  carrot ;  i  sliced  tur- 
nip ;  bunch  of  herbs  chopped ;  pot-liquor  from  yesterday's 
calf  s  head. 

Skim  the  cold  broth,  and  put  on  with  the  fried  meat 


SECOND    WEEK— THURSDAY.  \2\ 

and  onions,  the  herbs  and  vegetables.  Cook  gently  three 
hours,  and  strain.  Add  a  tablespoonful — heaping — of 
browned  flour  wet  in  cold  water ;  simmer  a  minute,  and 
put  in  the  cold  tongue  and  brains — kept  from  yesterday 
— cut  into  dice.  Cook  gently  three  minutes,  and  pour 
out. 

FRIED  CHICKENS. 

Cut  up  a  pair  of  young  chickens,  as  for  fricassee.  Lay 
in  cold  water  for  one  minute,  and,  without  wiping  them, 
pepper  and  salt  each  piece  ;  roll  in  flour  and  fry  in  hot 
lard  to  a  fine  brown.  Pile  upon  a  hot-water  dish  ;  fry 
some  whole  bunches  of  green  parsley  in  the  lard,  and  lay 
over  and  about  them.  This  is  the  famous  fried  chicken 
of  the  South. 

FRIED  KIDNEY-BEANS. 

Boil  tender  in  hot  salted  water,  drain,  and  when  nearly 
cold,  mash  them,  partially,  leaving  here  and  there  a  whole 
grain.  Have  ready  in  a  frying-pan  some  strips  of  fat 
salt  pork  fried  crisp  in  their  own  grease.  Season  this 
with  pepperj  and  stir  in  the  beans.  Cpok,  stirring  briskly, 
until  smoking  hot.  Dish  with  the  crisped  pork  on  top. 

NEW  POTATOES. 

Rub,  or  scrape  off  the  skins ;  cook  until  tender,  in  hot 
salted  water  ;  dry  in  the  open  pot  on  the  range,  after  drain 
ing  them,  and  serve. 

BEETS  SAUTES. 

Boil  and  slice  as  for  plain  boiled  beets.  Put  into  a 
saucepan  with  a  great  spoonful  of  butter,  the  same  of  vin- 
egar, with  pepper  and  salt.  Shake  and  toss  until  they  are 
glazed  with  the  hot  butter ;  then  dish. 

LETTUCE  SALAD. 
See  Monday  of  this  Week. 

BLACKCAP  SHORTCAKE — HOT. 
Please  see  Wednesday  of  Second  Week  in  June. 


422  JULY. 


tUcck. 


Soup  a  la  Bonne  Femme. 

Mashed  Potatoes.  Roast  Ducks, 

Raw  Tomatoes.  Green  Peas. 


Currant  and  Raspberry  Tart. 

SOUP  A  LA  BONNE  FE-MME. 

2  Ibs.  of  good  white  fish — halibut,  bass,  or  pickerel  will 
°"o  ;  3  eggs  ;  i  cup  of  milk  ;  i  onion  ;  bunch  of  sweet 
herbs  ;  2  tablespoonfuls  of  butter  rubbed  in  flour  ;  cayenne 
and  salt  to  taste  ;  a  little  nutmeg  ;  3  quarts  of  water. 

Boil  together  fish,  herbs,  and  onion  in  cold  water  for 
two  hours.  Strain  ;  pick  the  fish  from  the  bones,  and 
chop  so  fine  that  you  can  rub  it  through  the  colander  into 
the  soup.  Season,  and  put  back  into  the  soup-pot.  Sim- 
mer ten  minutes  and  stir  in  the  butter.  Heat  the  milk 
in  a  farina-kettle ;  pour  it  upon  the  beaten  eggs,  and  stir 
over  the  fire  until  it  begins  to  thicken.  Pour  into  the 
tureen,  add  the  soup,  stir  up  well,  and  serve.  It  is  well  to 
add  a  pinch  of  soda  to  the  milk  in  heating. 

ROAST  DUCKS. 

Clean,  wash,  and  stuff  the  ducks  ;  adding  sage  and  onion 
to  the  force-meat  for  one.  Fill  the  other  with  the  ordinary 
poultry  dressing.  Lay  in  the  dripping-pan  ;  pour  a  cup 
of  boiling  water  over  them,  and  roast,  basting  often,  about 
twelve  minutes  to  the  pound,  unless  they  are  very  young 
and  tender.  Take  them  up  ;  strain  the  gravy,  and  take 
off  the  fat.  Season  ;  thicken  with  browned  flour,  and  pour 
into  a  boat. 

MASHED  POTATOES. 

Whip  boiled  mealy  potatoes  to  pieces  with  a  fork,  and, 
when  they  are  a  powdery  pile,  whip  in  butter,  milk,  and 
salt.  They  should  be  light  and  creamy.  Pile  roughly 
upon  a  hot  dish. 

GREEN  PEAS. 

Shell ;  lay  in  cold  water  fifteen  minutes  ;  put  on  in  boil- 
ing salted  water,  with  a  lump  of  loaf-sugar,  if  they  are 


SECOND  WEEK— SATURDAY.  423 

market  peas.     Boil  twenty  minutes,  if  young ;  drain  very 
dry ;  dish,  and  season  with  pepper,  salt  and  plenty  of  butter. 

RAW  TOMATOES. 

Peel  with  a  keen  knife.  Slice,  and  lay  in  a  glass  bowl, 
and  pour  on  a  dressing  made  by  rubbing  together  half  a 
teaspoonful  each  of  pepper,  salt,  sugar,  and  made-  mus- 
tard, with  two  tablespoonfuls  of  best  oil,  beating  into  this, 
a  few  drops  at  a  time,  five  tablespoonfuls  of  vinegar,  and 
at  last  the  yolk  of  a  raw  egg.  Set  the  salad  upon  the  ice 
for  half  an  hour. 

CURRANT  AND  RASPBERRY  TART. 

Mix  together  three  cups  of  currants  and  one  of  rasp- 
berries. Sweeten  abundantly  ;  fill  shells  of  good  pie-paste 
with  them  ;  cover  with  crust,  and  bake.  Eat  cold,  with 
powdered  sugar  sifted  over  them. 


iDeek.  Sciturircit). 


Pea  and  Tomato  Soup. 

Salmi  of  Ducks.  Mashed  Squash. 

String-Beans.  Cucumbers. 

Almond  Corn-Starch  Blanc-Mange. 

PEA*  AND  TOMATO  SOUP. 

i  Ib.  of  lean  ham  ;  2  Ibs.  of  lean  beef  ;  2  Ibs.  of  lean 
veal;  2  onions;  bunch  of  sweet  herbs;  12  tomatoes; 
i  quart  of  green  peas  ;  5  quarts  of  water  ;  pepper  and 
salt  to  taste  ;  corn-starch  ;  sugar. 

Cook  the  meat,  cut  into  strips,  and  the  herbs  and  onions 
in  the  cold  water  four  hours.  Strain  ;  put  the  meat  and 
half  the  stock  on  the  ice  —  after  seasoning  well  —  for  Sun- 
day. Season  the  rest,  when  you  have  cooled  and  skimmed 
it,  and  put  over  the  fire  with  the  sliced  tomatoes  and 
peas.  Boil  slowly  half  an  hour.  Pulp  through  a  colan- 
der ;  stir  in  a  tablespoonful  of  corn-starch  wet  with  cold 
water,  and  a  tablespoonful  of  white  sugar.  Simmer  five 
minutes,  and  pour  out. 


424  JULY. 

SALMI  OF  DUCKS. 

Cut  the  meat  neatly  from  the  bones,  having  the  slices  as 
nearly  as  possible  of  uniform  size.  Make  a  gravy  of  the 
bones,  stuffing,  skin,  etc.,  and  a  quart  of  water,  boiling 
gently  down  to  one  large  cupful.  Skim  and  strain  this 
into  a  saucepan.  Add  the  juice  of  a  lemon,  and  browned 
flour  for  thickening ;  stir  smooth,  and  lay  in  the  sliced 
duck.  Warm  slowly  at  one  side  of  the  range,  but  do  not 
let  it  boil.  When  very  hot,  pour  upon  oblong  slices  of 
fried  toast  covering  the  bottom  of  a  hot  dish. 

MASHED  SQUASH. 

Peel,  quarter,  and  boil  soft.  Mash  in  a  hot  colander, 
pressing  hard.  Serve  in  a  deep  dish,  with  butter,  pepper, 
and  salt  beaten  in. 

STRING-BEANS. 

Cut  off  the  strings  from  both  sides;  cut  in  to 'short 
lengths,  and  cook  tender  in  boiling  salt  water.  They  .re- 
quire twice  as  much  time  as  peas.  Drain,  season  with 
pepper,  salt,  and  butter.  Set  aside  half  for  to-morrow's 
salad. 

CUCUMBERS. 

Peel  and  lay  in  ice-water  one  hour.  Slice  ;  put  upon  & 
lump  of  ice  in  a  salad-dish,  and  season  to  taste  upon  sau- 
cers after  they  are  helped  out. 

ALMOND  CORN-STARCH  BLANC-MANGE. 

i  quart  of  milk  ;  4  tablespoonfuls  of  corn  starch  ;  3  eggs  ; 
J  Ib.  almonds,  blanched,  dried,  and  pounded  ;  rose-watei 
and  bitter  almond  ;  £  cup  of  powdered  sugar.' 

Scald  the  milk,  with  a  pinch  of  soda  stirred  in.  Have 
the  almonds  beaten  to  a  paste  with  a  teaspoonful  of  rose- 
water,  and  stir  into  the  hot  milk.  Simmer  five  minutes; 
.  then  strain  through  thin  muslin,  pressing  hard  upon  the 
almonds.  Add  this,  hot,  to  the  beaten  eggs  and  sugar  ; 
put  upon  the  fire,  and  stir  in,  with  the  eggs,  the  corn-starch 
wet  up  in  cold  milk,  never  taking  the  spoon  out  until  it 
is  thick.  Takeoff;  flavor,  and  pour  into  a  wet  mould. 
Set  in  ice,  and  it  will  soon  form.  Eat  with  sugar  anc 
cream. 


THIRD    WEEK- SUNDAY.  42$ 

Sunbau. 


Rice  Soups 

Stuffed  Veal  with  Garnish  of  Green  Peas. 
Boiled  Corn.  New  Potatoes. 

Bean  Salad. 


Orange  Snow. 
Iced  Tea  and  Cake. 


RICE  SOUP. 

Take  the  fat  from  your  cold  stock,  and  strain  it  from 
the  meat.  Boil  up  once  and  skim.  Add  half  a  cup  of 
rice,  and  simmer  until  this  is  very  tender.  Add  the  water 
in  which  have  been  soaked  two  tablespoonfuls  of  burnt 
sugar,  and  pour  out. 

STUFFED  VEAL  WITH  GARNISH  OF  GREEN  PEAS. 

Take  the  large  bones  from  a  piece  of  loin  of  veal ;  stuff 
the  cavities  thus  made  with  a  good  force-meat  of  chopped 
pork  crumbs  and  seasoning — a  few  chopped  mushrooms 
are  an  improvement — cover  the  sides  with  greased  sheets 
of  thick  writing-paper ;  put  a  cupful  of  soup  stock  or  othei 
gravy  in  the  dripping-pan,  and  baste  well,  for  one  houi 
with  butter  and  water,  afterwards  with  the  gravy.  Cook 
fully  twelve  minutes  to  the  pound.  Take  off  the  paper 
during  the  last  half  hour  ;  dredge  with  flour,  baste  with 
butter,  and  brown  nicely.  Take  up  and  keep  hot  while 
you  skim  the  fat  from  the*gravy,  stir  into  it  half  a  cupful 
of  chopped  mushrooms  and  a  little  browned  flour.  Serve 
this — having  cooked  it  three  minutes — in  a  boat.  Have 
ready  some  green  peas,  boiled  and  seasoned,  and  make  a 
fence  of  them  about  the  veal  when  dished. 

NEW  POTATOES. 
Refer  to  Thursday,  Second  Week  in  July. 

BOILED  CORN. 
See  Thursday,  Fourth  Week  in  June. 


426  JULY. 

BEAN  SALAD. 

Cut  the  beans  into  inch-lengths,  pile  in  a  salad-dish  and 
pour  upon  them  such  a  dressing  as  you  compounded  for 
the  raw  tomatoes  on  Friday  of  Second  Week  in  July. 
Garnish  with  curled  lettuce. 

ORANGE  SNOW. 

4  large  sweet  oranges,  all  the  juice,  and  the  grated  peel 
of  one ;  juice  and  half  the  grated  peel  of  i  lemon  ;  i 
package  of  Coxe's  gelatine  soaked  in  a  cup  of  cold  water ; 
whites  of  4  eggs,  whipped  stiff;  i  large  cup  of  white 
sugar  ;  3  cups  of  boiling  water. 

Mix  the  juice,  and  peel  of  the  fruit  with  the  soaked 
gelatine,  also  the  sugar.  Leave  them  covered  for  one 
hour,  then  pour  on  the  boiling  water  and  stir  clear. 
Strain  through  flannel,  wringing  hard.  When  quite  cold, 
whip  in  the  frothed  whites  very  gradually  until  the  mixture 
is  a  white  sponge.  Put  into  a  wet  mould  on  Saturday,  and 
set  on  the  ice. 

ICED  TEA  AND  CAKE. 

Set  the  tea  aside  after  breakfast  in  a  pitcher,  or  bottle, 
which  you  can  keep  in  ice.  When  you  serve  it,  half  fill 
each  glass  with  ice,  put  in  more  sugar  than  you  would  use 
for  hot  tea,  and  pour  on  the  cold  liquid. 


iHoniag. 

• 

Summer  Squash,  or  "  Cymbling  "  Soup. 

Scalloped  Veal.  Mashed  Turnips. 

S.tewed  Tomatoes.  Potatoes,  Boiled  Whole. 

Bananas,  Oranges,  and  Cherries. 
Iced  Coffee  and  Fancy  Biscuits. 


SUMMER  SQUASH,  OR  CYMBLING  SOUP. 

The  bones  from  your  cold  veal ;  2  Ibs.  lean,  raw  veal, 
chopped  fine  ;  i  onion  ;  2  tablespoonfuls  of  butter  rubbed 
in  flour ;  i  cup  of  milk,  with  a  pinch  of  soda  ;  i  tablespoon- 


THIRD    WEEK— MONDAY. 

ful  of  white  sugar ;  2  beaten  eggs ;  2  good- sized  white 
squash  pared  and  quartered  ;  pepper  and  salt ;  fried  bread  ; 
4  quarts  of  water. 

Boil  bones,  meat,  and  onions  in  four  quarts  of  water 
until  this  is  reduced  to  two.  Strain,  cool,  and  take  off  the 
fat.  Cook  the  squash  in  one  pint  of  the  stock  until  soft 
enough  to  rub  through  a  colander ;  pulp,  and  put  this,  with 
its  liquor,  in  the  remaining  three  pints  of  broth  ;  also  the 
sugar,  seasoning,  and  floured  butter,  and  cook  slowly 
without  boiling,  five  minutes.  Heat  the  milk,  pour  upon 
the  eggs,  stir  over  the  fire  until  it  begins  to  thicken.  Put 
dice  of  fried  bread  into  the  tureen  ;  pour  on  the  milk  and 
eggs,  then  the  soup,  and  stir  up  well. 

SCALLOPED  VEAL. 

Chop  the  cold  veal  and  stuffing ;  put  a  layer  into  a 
greased  bake-dish  ;  season,  and  wet  with  the  cold  gravy. 
Lay  chopped  mushrooms  upon  this  ;  then  bread-crumbs, 
with  butter  scattered  over  them.  More  meat  seasoning, 
mushrooms  and  crumbs  should  fill  the  dish,  with  plenty  of 
crumbs,  profusely  buttered,  on  top.  Wet  each  layer  of 
meat  with  gravy.  Cover  the  dish,  and  bake  until  it  bub- 
bles on  top.  Brown  lightly,  and  send  to  table  in  the  dish 
in  which  it  was  cooked. 

MASHED  TURNIPS. 

Peel,  slice,  and  cook  soft  in  boiling  salted  water. 
Mash  in  a  hot  colander,  pressing  well.  Season  with  salt, 
pepper  and  butter  ;  smooth  into  a  heap  in  a  root-dish, 
and  put  pats  of  pepper  on  top. 

STEWED  TOMATOES. 
See  Wednesday  of  Second  Week  in  July. 

POTATOES,  BOILED  WHOLE. 

Peel  as  thin  as  possible.  Put  on  in  boiling  water,  a 
little  salt,  and  cook  fifteen  minutes.  Then,  pour  in  a  pint 
of  cold  water.  This  checks  the  boil  and  throws  the  meal, 
or  starch,  to  the  surface,  Increase  the  heat,  and  boil 
until  a  fork  will  pierce  the  largest.  Throw  oft"  the  water ; 
set  the  pot  on  the  range,  and  let  the  moisture  evaporate. 


428  JULY. 

Put  the  potatoes  in  a  deep  dish  ;  pour  upon  them  a  few 
spoonfuls  of  melted  butter  mixed  with  chopped  parsley, 
and  serve. 

BANANAS,  ORANGES,  AND  CHERRIES. 
Put  bananas  and  oranges  in  one  dish  ;    the  cherries, 
bestrewed  with  cracked  ice,  in  another. 

ICED  COFFEE  AND  FANCY  BISCUITS. 
See  Monday  of  Second  Week  in  July. 


fflljtvb  tUeclf. 


Bread-and-Cheese  Porridge. 

Lamb  Chops. 

Puree  of  Peas  and  Onion.  Lima  Beans. 

Moulded  Potato.  Currant  Jelly. 

Currants  and  Raspberries. 
Unity  Cake. 


BREAD-AND  CHKESE  PORRIDGE. 

2  Ibs.  of  beef-bones  cracked  ;  2  Ibs.  coarse  mutton — 
lean  and  chopped  ;  i  Ib.  stale  bread-crusts,  dried  to 
crispness  in  the  oven  ;  4  quarts  of  water  ;  4  tablespoon- 
fuls  fine  grated  cheese  ;  2  tablespoon  fills  of  butter,  rolled 
in  flour ;  pepper,  salt,  and  chopped  parsley  ;  i  onion. 

Put  on  the  bones,  meat,  and  onion  in  the  water,  and 
boil  three  hours.  Cool,  and  take  off  the  fat.  Season, 
and  re-heat.  Put  in  the  crusts  ;  cook  very  slowly  until 
they  are  like  a  jelly.  Take  them  from  the  fire  ;  beat  in  a 
bowl  until  smooth  ;  put  back  into  the  soup,  and  simmei 
fifteen  minutes.  Stir  in  the  butter ;  cook  five  minutes, 
and  pour  upon  the  cheese  in  the  tureen.  Stir  up  well. 

LAMB  CHOPS. 

Trim  very  neatly,  and  broil  upon  a  buttered  gridiron 
over  a  clear  fire,  turning  often.  Wind  a  strip  of  frilled 
tissue-paper  about  the  bit  of  bare  bone  left  upon  each  one. 


THIRD    WEEK— TUESDAY.  429 

PUR£ E  OF  PEAS  AND  ONION. 

T^ke  a  cupful  of  broth  from  your  soup-pot,  before 
adding  the  bread.  Cool,  and  take  off  the  fat,  and  return 
to  the  fire  with  two  quarts  of  green  peas  and  a  sliced 
onion.  Set  the  vessel  containing  it  in  a  saucepan  of 
boiling  water,  and  cook,  closely  covered,  until  the  peas 
begin  to  break.  Put  into  a  bowl ;  bruise  the  peas  with  a 
potato  pestle,  and  return  to  the  fire  with  the  liquor  in 
which  they  were  stewed.  Add  a  little  parsley  and  a  lump 
of  sugar,  with  pepper,  salt,  and  butter.  Simmer  five  min- 
utes, and  turn  out  into  a  deep  dish. 

LIMA  BEANS. 

Shell,  and  cook  in  boiling,  salted  water  twenty-five 
minutes.  Drain,  season,  and  serve. 

MOULDED  POTATO. 

Mash — or  rather,  beat  up  lightly  with  a  fork.  Work  in 
butter  and  milk,  but  do  not  get  it  too  soft.  Fill  small 
cups — wet  with  cold  water — with  the  potato,  pack  down 
firmly  and  turn  out  upon  a  greased  bake- pan.  Brown  in 
a  quick  oven  until  they  are  of  a  russet  hue  ;  glazing  with 
butter,  as  they  color.  Transfer  to  a  flat,  hot  dish. 

CURRANTS  AND  RASPBERRIES. 

Slightly  mash  the  currants,  leaving  as  many  whole  ones 
as  you  break.  Sweeten  plentifully,  and,  just  before  serv- 
ing, mix  with  them  an  equal  quantity  of  red  or  white 
raspberries,  fresh  and  whole. 

UNITY  CAKE. 

Make  fresh  for  the  day,  according  to  directions  given 
in  "BREAKFAST,  LUNCHEON,  AND  TEA,"  page  333. 


430  JULY. 


ttytrti  ffittk. 


Ox-tail  Soup. 

Beefsteak  with  Wine  Sauce.  Cream  Onions. 

Baked  Squash.  Raw  Tomatoes. 

Ambrosia    Custard. 

OX-TAIL  SOUP. 

2  ox-tails  ;  bunch  of  thyme  and  parsley  ;  i  large  onion, 
sliced  ;  2  grated  carrots  ;  £  Ib.  fat  salt  pork  ;  6  quarts  of 
water  ;  i  small  onion  stuck  with  six  cloves  ;  browned 
flour;  2  tablespoonfuls  of  butter. 

Slice  the  pork,  and  fry.  When  the  fat  has  covered  the 
bottom  of  the  pan,  put  in  the  large  sliced  onion  and  fry 
to  a  good  brown.  Then  add  the  tails,  cut  at  each  joint. 
When  they  have  been  in  five  minutes,  take  them  out  and 
put  into  the  soup-pot  with  the  fried  onion  and  water. 
Cover  and  cook  slowly  two  hours.  Then  put  in  the  car- 
rots, herbs,  and  clove  onion,  and  stew  two  hours  more. 
Strain,  pulping  the  vegetables  ;  cool,  take  off  the  fat,  and 
season  the  soup.  Put  over  the  fire,  and  when  it  again 
simmers,  stir  in  the  butter  melted  and  rubbed  into  the 
browned  flour  to  form  a  paste.  Boil  up  once  and  it  is 
ready.  Put  the  remnants  of  the  tails  into  a  jar,  or  bowl, 
and  add  to  them  half  the  soup.  When  cold  put  on  ice 
for  to-morrow. 

BEEFSTEAK  WITH  WINE   SAUCE. 

Flatten  and  broil  your  steak  as  usual,  but  when  you 
lay  it  upon  the  hot-water  dish,  have  ready  this  sauce  :  i 
glass  of  brown  sherry  ;  i  large  spoonful  of  mushroom  or 
walnut  catsup  ;  2  tablespoonfuls  of  butter,  rolled  in  a 
mere  dust  of  flour  ;  pepper  and  salt  to  taste.  Heat  to 
boiling  —  quickly  —  in  a  saucepan,  and  when  it  has  been 
poured  upon  the  steak,  cover  and  let  stand  a  few  minutes 
before  you  serve. 

CREAM    ONIONS. 

Boil  in  two  waters.  Drain,  and  if  they  are  large,  cut 
into  quarters,  and  pour  over  them  a  cup  of  scalding  milk  — 


THIRD    WEEK—THURSDAY.  43* 

in  which  a  pinch  of  soda  has  been  stirred.  Set  over  the 
fire,  add  a  tablespoonful  of  butter,  half  a  teaspoonful  of 
corn-starch,  wet  with  milk,  a  little  minced  parsley,  with  pep- 
per  and  salt.  Simmer  three  minutes,  and  pour  out. 

BAKED    SQUASH. 
See  Friday,  First  Week  in  July. 

RAW  TOMATOES. 
See  Friday,  Second  Week  in  July. 

AMBROSIA    CUSTARD. 

i  quart  of  milk  ;  5  eggs ;  4  tablespoonfuls  of  sugar  for 
custard  and  2  for  meringue ;  i  grated  cocoanut;  bitter 
almond  flavoring. 

Heat  the  milk  ;  pour  upon  the  sugar  beaten  up  with 
the  yolks  of  all  the  eggs  and  the  whites  of  two.  Cook, 
stirring  all  the  time,  until  it  begins  to  thicken.  Pour  it 
hot  upon  one-third  of  the  grated  cocoanut.  Stir  up  well ; 
flavor,  and  when  cold  put  into  a  glass  dish.  Cover  it  with 
grated  cocoanut,  and  heap  high  upon  this  a  meringue 
made  of  the  reserved  whites  and  sugar. 


tUeek. 


Yesterday's  Soup. 

Roast  Chickens.  Stewed  Potatoes. 

Stuffed  Tomatoes.       .  Green  Corn  Pudding. 

Lemon   Meringue   Pie. 


YESTERDAY'S  SOUP. 

Take  every  particle  of  fat  from  the  cake  of  soup  jelly 
you  will  find  in  your  refrigerator  ;  add  a  cup  of  boiling 
water  to  thin  it  sufficiently  to  pour  off  from  the  meat ; 
strain  it  into  the  soup-pot,  boil  gently  once  and  skim  ;  add 
seasoning  if  you  find  it  needed,  also  a  glass  of  wine  and 
the  juice  of  a  lemon,  and  pour  out. 


432  JULY. 

ROAST  CHICKENS. 

Clean,  wash  out  in  several  waters,  and  stuff  with  crumbs 
mixed  in  tepid  water,  then  drained  and  put  over  the  fire 
in  a  saucepan  with  a  little  hot  butter  in  the  bottom.  Stir 
the  crumbs  until  hot  and  almost  dry,  add  chopped  parsley, 
salt  and  pepper  ;  take  it  off  and  beat  in  two  frothed  eggs. 
Fill  the  chickens,  sew  up  the  vents,  and  tie  up  the  necks. 
Cover  the  breasts  with  very  greasy  writing-paper.  Put  a 
cup  of  boiling  water  into  the  dripping-pan  and  roast  one 
hour,  basting  freely.  Ten  minutes  before  taking  up  the 
fowls,  remove  the  papers  and  baste  the  breasts  three 
times  with  butter  while  browning.  Pour  off  the  fat  from 
the  gravy ;  add  the  chopped  yolks  of  two  eggs,  a  little 
browned  flour,  with  pepper  and  salt.  Boil  up  and  serve 
in  a  boat. 

Salt  the  giblets  slightly  and  keep  upon  ice  for  to-mor- 
row's soup. 

STEWED  POTATOES. 

Pare  and  cut  in  rather  large  dice.  Stew  twenty  minutes 
in  boiling  salted  water.  Pour  nearly  all  of  this  off  and 
put  on  as  much  cold  milk.  Stew  ten  minutes  more  ;  stir 
in  a  tablespoonful  of  butter  rolled  in  flour  ;  a  little  minced 
parsley,  pepper  and  salt.  Simmer  five  minutes  and  pour 
out. 

STUFFED  TOMATOES. 

Select  enough  large,  smooth  tomatoes  to  fill  a  bake- 
dish.  Cut  a  piece  from  the  top  of  each  to  serve  as  a 
cover.  Scoop  out  the  pulp,  taking  care  not  to  injure  the 
skin.  Chop  up  a  few  spoonfuls  of  the  meat  from  the 
soup  ;  mix  with  it  a  little  chopped  pork  and  bread-crumbs. 
Add  the  tomato  pulp,  pepper  and  sugar,  and  fill  the  skins. 
Put  on  the  tops,  and  bake,  covered,  half  an  hour.  Un- 
cover and  brown. 

GREEN  CORN  PUDDING. 
See  Saturday,  First  Week  in  July, 

LEMU>N  MERINGUE  PIE. 

3  eggs  )  I  great  spoonful  of  butter ;  j-  cup  'i>f  white 
sugar.  Juice  and  grated  peel  of  i  lemon. 


THIRD    WEEK— FRIDAY.  433 

Cream  butter  and  sugar ;  beat  in  yolks  and  lemon,  and 
fill  one  large  open  shell  of  paste,  or  two  small  ones.  Beat 
the  whites  to  a  stiff  meringue,  with  three  tablespoonfuls  of 
powdered  sugar,  and  a  little  rose-water.  When  the  pies 
are  done,  draw  to  the  door  of  the  oven,  spread  quickly 
with  this  mixture,  and  shut  them  in  again  for  three  min 
utes.  Eat  cold. 


®l)trb  lllttk.  Jriban. 

Giblet  Soup. 

Halibut  a  la  Royale.  Chicken  Cutlets. 

Mashed  Potatoes.  Lettuce  Salad. 

Green  Peas. 


Coffee  Cream. 


GIBLET  SOUP. 

Break  up  the  skeletons  of  your  roast  chicken.  Put 
bones,  stuffing,  and  giblets  into  a  soup-pot  with  four  quarts 
of  water.  Boil  one  hour,  and  take  out  the  giblets.  Boil 
the  rest  an  hour  more  ;  strain,  cool,  and  skim.  Then  put 
back  over  the  fire  to  simmer.  Meanwhile,  you  should 
have  fried  an  onion — sliced — in  two  tablespoonfuls  of 
butter  ;  then  taking  out  the  onion,  have  stirred  in  a  great 
spoonful  of  browned  flour,  and  cooked  it,  stirring  inces- 
santly five  minutes.  Now  thin  this  mixture  with  a  few 
spoonfuls  of  your  soup,  and  strain  it  into  the  soup-kettle. 
Lastly,  add  the  chopped  giblets  ;  season  well,  and  pour  out. 

HALIBUT  A  LA  ROYALE. 

6  Ibs.  of  halibut  in  one  piece  ;  \  cup  of  bread  crumbs  ; 
2  tablespoonfuls  chopped  fat  salt  pork;  2  teaspoonfuls 
es-st-nce  of  anchovy  ;  £  cup  of  melted  butter  ;  i  cup  of  boil- 
ing water.  Juice  of  i  lemon.  Pepper  and  salt. 

Lay  the  halibut  in  salt  and  water  two  hours.  Wipe  it ; 
make  incisions  on  each  side  of  the  back-bone,  and  put  in 
a  dressing  made  of  bread-crumbs,  chopped  pork,  pepper, 
salt  and  a  little  anchovy.  Pour  into  the  bottom  of  a  neat 


434  JULY. 

bake-dish  the  butter,  hot  water,  lemon  and  anchovy  es- 
sence. Lay  in  the  fish ;  cover,  and  bake  one  hour,  bast- 
ing often.  Send  to  table  in  the  dish. 

CHICKEN  CUTLETS. 

The  meat  of  your  cold  fowls  chopped  very  fine  ;  i  cup- 
ful of  drawn  butter  or  gravy  ;  4  eggs ;  £  cupful  of  bread- 
crumbs ;  pepper  and  salt ;  beaten  egg  and  rolled  cracker. 

Put  the  gravy  into  a  saucepan,  and  when  hot,  stir  in 
the  meat,  well  seasoned,  and  the  bread-crumbs.  As  they 
heat,  add  the  beaten  eggs,  and  mix  all  well  together,  stir- 
ring constantly  for  three  minutes ;  then  pour  out  upon  a 
broad  dish  to  cool.  When  cold  and  stiff,  cut  into  oblong 
cakes,  three  inches  long  by  two  wide ;  dip  in  egg,  then  in 
cracker,  and  fry  in  hot  lard.  Drain,  and  pile  upon  a  flat 
dish,  log-cabin-wise,  and  serve. 

MASHED  POTATOES. 
Serve  with  the  fish. 

GREEN  PEAS. 
See  Friday  of  Second  Week  in  July. 

LETTUCE  SALAD. 
See  Monday,  Second  Week  in  July. 

COFFEE  CREAM. 

i  quart  of  rich  milk  ;•  i  cup  of  strong,  made  coffee ;  i 
pint  of  sweet  cream,  whipped  in  a  syllabub  churn ;  yolks 
of  3  beaten  eggs  ;  i  cup  of  sugar  ;  i  package  of  Cooper's 
Gelatine,  soaked  one  hour  in  a  little  cold  water. 

Scald  the  milk  ;  add  a  pinch  of  soda ;  put  in  the  hot 
coffee,  and  pour  upon  the  beaten  yolks  and  sugar.  Re- 
turn to  the  fire,  and  stir  until  it  begins  to  thicken ;  when, 
add  the  gelatine,  and  take  off.  Stir  until  the  gelatine  has 
dissolved.  When  perfectly  cold,  whip  in,  by  degrees,  the 
frothed  cream,  and  put  in  a  wet  mould  to  form.  Keep 
upon  the  ice  until  wanted. 


THIRD    WEEK— SATURDAY.  435 


Sljirtr  tthtk. 


Julienne  Soup. 

Mutton  Stew  with  Peas.  Potato  Croquettes. 

Boiled  Corn,  Cucumbers. 

Cream  Cake  and  Chocolate. 

JULIENNE  SOUP. 

2  Ibs.  of  beef,  and  the  same  of  lean  veal  ;  r  Ib.  of  lean 
ham  ;  2  carrots  ;  2  turnips  ;  2  onions  ;  I  cup  of  Lima 
beans;  3  tablespoonfuls  of  butter;  sweet  herbs;  pepper 
and  salt  ;  6  quarts  of  water. 

Cut  the  meat  small,  and  cook  with  herbs  in  the  water 
four  hours.  Strain.  Put  the  meat  and  half  of  the  stock, 
well  seasoned,  upon  the  ice.  Cool  the  rest,  skim,  season, 
and  put  back  into  the  pot.  Prepare  your  vegetables  in  the 
following  manner  :  Put  the  butter  into  a  frying-pan,  and 
when  hot,  fry  the  onion,  sliced,  in  it  ;  then,  carrots  and 
turnips  cut  into  strips  less  than  an  inch  long.  When  they 
have  cooked  five  minutes,  put  them  into  the  soup.  Sim- 
mer half  an  hour  ;  skim,  and  put  in  the  beans.  Cook 
gently  half  an  hour  more,  and  pour  out. 

MUTTON  STEW  WITH  PEAS. 

Take  three  pounds  from  the  breast,  and  cut  it  into 
inch-square  pieces.  Dredge  these  with  flour,  and  fry 
brown  in  good  dripping  ;  add  a  small,  sliced  onion,  and  a 
tablespoonful  of  chopped  herbs.  Cover  well  with  cold 
water,  put  on  the  saucepan-lid,  and  stew  gently  until  very 
tender.  Take  out  the  meat,  and  keep  hot  over  boiling 
water  ;  strain  and  season  the  gravy  ;  put  in  a  quart  of 
young  peas,  and  stew  slowly  until  the  peas  are  done. 
Put  back  the  meat,  boil  up  once,  and  serve. 

POTATO  CROQUETTES. 

Mash  two  cups  of  potatoes  light  and  smooth  ;  season 
with  pepper,  salt,  and  a  little  nutmeg,  and  beat  in  two 
eggs.  Put  a  spoonful  of  dripping  into  a  frying-pan,  arid 


436  JULY. 

when  it  hisses,  stir  ih  the  potato  mixture.  Keep  stirring 
until  it  is  very  hot.  Spread  upon  a  dish  to  cool.  When 
cold,  mould  into  croquettes ;  dip  in  beaten  egg,  then  in 
rolled  cracker,  and  fry  to  a  fine  yellow-brown.  Drain 
well,  and  heap  upon  a  dish. 

BOILED  CORN. 
See  Thursday,  Fourth  Week  in  June. 

RAW  CUCUMBERS. 
See  Saturday,  Second  Week  in  July. 

CREAM-CAKE  AND  CHOCOLATE. 

2  cups  of  powdered  sugar;  J  cupful  of  butter;  4  eggs; 
J  cupful  of  milk  ;  3  cups  of  prepared  flour. 

Cream  butter  and  sugar  ;  add  the  beaten  yolks,  the 
milk,  finally  the  frothed  whites,  alternately  with  the  flour. 
Bake  in  jelly-cake  tins.  When  cold,  spread  the  following 
mixture  between  them  : 

i  cup  of  milk ;  2  small  teaspoonfuls  of  corn-starch ;  i 
egg  ;  i  teaspoonful  of  vanilla  ;  £  cup  of  sugar. 

Scald  the  milk ;  add  the  corn-starch,  wet  with  a  little 
cold  milk ;  pour  upon  the  beaten  eggs  and  sugar.  Re- 
turn to  the  fire,  and  stir  until  quite  thick.  Flavor  when 
cold.  Make  a  good  cup  of  chocolate,  and  pass  with  this 
delicious  cake. 


Jburtl)  Uhek.  Snniag. 

Chicken  Soup  with  Eggs. 

Braised  Beef.  Stewed  Onions. 

Whipped  Potatoes.  Cream  Squash. 

Tomato  Salad. 


Claret  Jelly  and  Cake. 


CHICKEN   SOUP  WITH  EGGS. 

i  large  chicken ;  4  quarts  of  water  ;   i  cup  of  milk ;  i 
cup  of  raw  rice  ;  pepper,  salt,  and  chopped  parsley ;  6  eggs 


FOURTH   WEEK— SUNDAY.  437 

Put  on  the  chicken,  trussed,  but  not  stuffed,  in  the 
water  with  the  rice.  Boil  three  hours,  or  until  the  bones 
are  ready  to  slip  from  the  meat.  Take  out  the  chicken, 
salt  it  and  put  by  in  a  cool  place  for  to-morrow.  Cool 
and  skim  the  soup  ;  season  it,  and  rub  through  a  soup- 
sieve  back  into  the  pot,  rice  and  all.  The  rice  should  be 
boiled  to  pieces,  and  pass  freely  through  the  sieve.  'Put 
in  the  parsley,  and  simmer,  while  you  heat  the  milk  in  a 
separate  vessel,  and  poach  an  egg  for  each  person  who  is 
to  partake  of  the  soup.  Trim  each  egg  round  when  you 
have  taken  it  from  the  water,  and  lay  carefully  upon  a  flat 
dish.  Pour  the  hot  milk  into  the  tureen  ;  then  the  soup. 
Stir  well,  and  lay  the  eggs  upon  the  top,  one  by  one, 
taking  pains  not  to  break  them. 

BRAISED  BEEF. 

Lay  a  piece  of  beef-fillet,  without  bone,  weighing  five 
or  six  pounds,  in  a  broad  pot.  Scatter  sliced  onion  over 
it,  salt  slightly,  and,  if  you  have  any  good  gravy,  add  this 
to  the  cupful  of  boiling  water  you  pour  over  the  meat. 
Cover  tightly,  and  cook  slowly  an  hour  and  a  half,  adding 
boiling  water  should  the  gravy  sink  too  low.  When  done, 
dredge  with  flour,  set  in  a  hot  oven,  and,  as  the  flour 
browns,  baste  with  butter,  to  glaze.  It  should  not  remain 
longer  than  ten  minutes  in  the  oven.  Strain  the  gravy  ; 
pour  off  the  top  fat  :  put  into  a  saucepan  with  a  little 
browned  flour  and  a  tablespoonful  of  catsup.  Boil  until 
thickened ;  pour  a  few  spoonfuls  over  the  meat,  the  rest 
into  a  boat. 

STEWED  ONIONS. 
Cook  as  on  Wednesday,  Third  Week  in  July. 


WHIPPED  POTATOES. 

Pare,  boil,  and  dry  out  the  potatoes,  and  whip,  first 
into  powder,  then,  adding  milk  and  butter,  to  a  cream  ; 
at  last,  beat  in  the  stiffened  white  of  an  egg.  Pile  roughly 
in  a  deep  dish,  and  set  in  the  oven  to  warm  up,  but  not 
to  "  crust "  or  brown,  and  send  to  table. 


438  JUL  Y. 

CREAM  SQUASH. 

Pare,  quarter,  boil  in  hot,  salted  water,  and  mash.  Put 
into  a  saucepan  a  half-cup  of  hot  milk,  a  tablespoonful 
of  butter  rolled  in  flour,  and  a  little  salt  and  pepper. 
Stir  in  the  squash  until  well  mixed  and  ready  to  boil. 
Turn  out  into  a  deep  dish. 

TOMATO  SALAD. 
Refer  to  Friday,  Second  Week  in  July. 

CLARET  JELLY  AND  CAKE. 

i  package  Coxe's  gelatine,  soaked  in  a  large  cup  of 
water  ;  2  cups  of  sugar ;  2  cups  fine  claret ;  i  pint  of 
boiling  water  ;  the  juice  of  one  lemon  ;  a  pinch  of  mace. 

Put  soaked  gelatine,  sugar,  and  lemon  together,  and 
cover  for  half  an  hour.  Pour  on  the  boiling  water  ;  stir 
until  melted,  and  strain  through  a  flannel  bag.  Add  the 
wine,  and  strain,  without  squeezing,  through  double  flan- 
nel. Put  in  a  wet  mould,  and  set  in  ice.  Turn  out  upon 
a  cold  glass  dish,  and  pass  cake  with  it.  Make  it  on 
Saturday. 


Jburtl)  lUtek.  fllcmbaj). 

A  Baked  Soup. 

Chicken  Scallop.  Green  Peas. 

New  Potatoes.  Lettuce. 

Huckleberries,  Cream,  and  Cake. 


A  BAKED  SOUP. 

3  Ibs.  of  lean  mutton,  boneless,  and  cut  into  strips ,  i 
carrot ;  i  turnip  ;  i  onion — all  cut  into  dice ;  6  ripe 
tomatoes,  sliced  thin  ;  i  pint  young  green  peas  ;  i  cup  of 
green  corn  cut  from  the  cob;  bunch  of  sweet  herbs, 


FOURTH  WEEK— MONDAY.  439 

chopped ;  2  quarts  of  cold  water  ;  pepper  and  salt ;  i 
tablespoonful  of  sugar ;  2  tablespoonfuls  of  butter,  cut 
into  bits  and  rolled  in  flour. 

Put  all  these  into  a  stout-  stone  jar  early  in  the  day. 
Fit  on  a  tight  top,  putting  a  paste  of  flour  and  water  over 
the  crack  between  the  mouth  of  the  jar  and  the  cover,  and 
set  within  a  dripping-pan  of  boiling  water  in  the  oven. 
Do  nothing  more  to  it  until  dinner-time,  except  to  add 
more  boiling  water  as  that  in  the  pan  evaporates.  When 
ready  for  the  soup,  pour  into  the  tureen  without  straining. 

CHICKEN  SCALLOP. 

Cut  cold  boiled  chicken  into  pieces  less  than  an  inch 
long.  Have  ready  a  cup  of  yesterday's  soup  in  a  sauce- 
pan— or  some  drawn  butter — and,  when  hot,  stir  in  the 
meat.  Just  boil,  and  pour  upon  a  beaten  egg.  Cover  the 
bottom  of  a  bake-dish  with  fine  crumbs  ;  pour  in  the  mix- 
ture, rather  highly  seasoned  ;  strew  with  more  crumbs ; 
put  drops  of  butter  over  the  surface,  and  bake,  covered, 
half  an  hour ;  then  brown  quickly. 

GREEN  PEAS. 

Shell,  and  boil  in  hot  salted  water  from  twenty  to 
twenty-five  minutes,  adding  a  lump  of  sugar,  if  they  are 
not  freshly  gathered.  Drain  well ;  dish,  and  season  with 
pepper,  salt,  and  butter. 

NEW  POTATOES. 

Scrape  off  the  skins,  and  cook  in  boiling  salted  water, 
until  a  fork  will  go  in  easily.  Turn  off  all  the  water. 
Set  the  uncovered  pot  for  a  moment  upon  the  range,  throw- 
ing in  a  little  fine  salt.  Then  send  up  in  a  dish,  with  a 
napkin  thrown  lightly  over  it. 

LETTUCE. 

Do  not  trouble  yourself  to-day  with  making  salad-dress- 
ing. Pick  apart  the  lettuce  leaves,  put  into  a  salad-bowl 
with  cracked  ice  below  and  among  them,  and  pass  the  oil, 
pepper,  salt,  and  vinegar  with  it. 


440  JULY. 

HUCKLEBERRIES,  CREAM,  AND  CAKE. 

Pick  over  and  wash  the  berries.  Drain,  and  serve  in  a 
glass  dish.  Send  around  sugar  and  cream  with  them,  and 
follow  with  the  cake-basket.  • 


Jcrnrtl)  ttlcek. 


,    Potage  aux  Croutons. 

Devilled  Crab.  Corned  Beef  and  Turnips. 

Lima  Beans.  Beets. 


Plain  Boiled  Pudding. 

POTAGE  AUX  CROUTONS. 

3  Ibs.  of  lean  beef;  fried  bread;  i  onion,  sliced;  3 
quarts  of  water ;  chopped  herbs  ;  i  carrot,  cut  up  ;  pep- 
per, salt,  and  i  great  spoonful  of  clear  catsup — walnut  or 
mushroom ;  dripping. 

Fry  meat  and  vegetables  ten  minutes  in  plenty  of  hot 
dripping.  Drain  this  off,  and  set  by  in  the  pan  while  you 
put  meat,  vegetables,  and  herbs  on  in  the  water,  and  set 
where  they  will  heat  slowly  to  a  boil.  Prepare  the  cro&- 
tons  by  cutting  out,  with  the  top  of  a  pepper-box,  small 
rounds  of  stale  bread,  and  frying  them  in  the  dripping 
used  for  the  beef,  etc.  Drain,  and  set  these  in  an  open 
oven,  that  they  may  get  very  dry.  Boil  the  soup  three 
hours.  Strain  ;  cool,  skim,  season  ;  boil  and  skim  five 
minutes,  and  put  in  the  croutons.  Heat  three  minutes, 
but  do  not  boil,  and  pour  out. 

DEVILLED  CRAB. 

i  cup  of  crab-meat,  picked  from  the  shells  of  well-boiled 
crabs;  2  tablespoonfuls  of  fine  bread-crumbs  or  rolled 
cracker ;  yolks  of  two  hard-boiled  eggs,  chopped  ;  juice 
of  a  lemon  ;  £  teaspoonful  of  made  mustard ;  a  little 
Cayenne  pepper  and  salt ;  i  cup  of  good  drawn  butter. 


FOURTH  WEEK— TUESDAY.     .  441 

Mix  one  spoonful  of  the  crumbs  with  the  chopped  crab- 
meat,  yolks,  seasoning,  and  drawn  butter.  Fill  scallop- 
shells — large  clam-shells  will  do,  or  small  pate-pans — with 
the  mixture  ;  sift  crumbs  over  the  top,  and  heat  to  slight 
browning  in  a  quick  oven. 

CORNED  BEEF  AND  TURNIPS. 

Cook  the  beef  in  plenty  of  cold  water,  bringing  slowly 
to  the  boil.  Cook  fifteen  minutes  to  the  pound  after  it 
begins  to  simmer.  When  about  three-quarters  done  put 
in  a  dozen  turnips,  peeled  and  quartered.  When  you 
dish  the  beef,  lay  these — unmashed — about  it.  Serve  the 
meat  with  drawn  butter,  having  as  a  base  the  pot-liquor. 
Save  the  rest  of  the  liquor  for  to-morrow's  soup. 

LIMA  BEANS. 

Shell,  and  cook  in  boiling  salted  water  about  twenty- 
five  minutes.  Then  drain,  pour  over  them  a  little  drawn 
butter,  well  peppered,  and  serve. 

BEETS. 

Be  careful,  in  cutting  off  the  tops  and  washing  them,  not 
to  break  the  skins,  or  they  will  bleed  away  their  color  in 
the  water.  Cook  in  boiling  water  one  hour.  Scrape  ; 
slice  ;  salt,  pepper,  and  butter,  and  pour  a  few  spoonfuls 
of  boiling  vinegar  upon  them  after  they  are  dished. 

PLAIN  BOILED  PUDDING. 

3  heaping  cups  of  flour  ;  2  cups  of  buttermilk  or  "lop* 
pered  "  milk  ;  \full  teaspoonful  of  soda,  dissolved  in  boil- 
ing water ;  •£  cupful  of  powdered  suet ;  i  teaspoonful  of 
salt. 

Stir  the  sour  milk  into  the  flour  gradually  until  it  is  free 
from  lumps.     Put  in  salt  and  suet ;  lastly,  beat  in  the  soda 
water  quickly  and  faithfully.     Put  into  a  buttered  mould, 
and  boil  an  hour  and  a  half.     Eat  hot  with  sauce. 
19* 


442  JULY. 

«ir.r..  i    .  :;>  ^Jmnr^  ^;:->m>  ylU 

Jourtl)  tDeek.  it)ebne0bag. 

Butter  (or  Lima)  Bean  Soup. 

Breaded  Veal  Cutlets.  Mashed  Potatoes 

Succotash.  Devilled  Tomatoes. 

Baked  Huckleberry  Pudding. 

BUTTER  (OR  LIMA)  BEAN  SOUP. 

The  pot-liquor  from  your  beef;  i  quart  of  butter  (or 
Lima)  beans  ;  ^  cup  corn-meal,  scalded  and  left  to  cool ; 
i  onion  ;  bunch  of  parsley ;  2  teaspoonfuls  essence  of 
celery ;  2  beaten  eggs  ;  pepper. 

Take  the  fat  from  the  pot-liquor  and  put  over  the  fire 
with  the  beans,  onion,  and  scalded  meal.  The  latter 
should  be  soft  as  thin  mush.  Stir  until  this  is  well  mixed 
with  the  soup,  and  boil  gently,  stirring  now  and  then, 
until  the  beans  are  broken  to  pieces.  Rub  to  a  puree 
through  a  colander ;  put  in  pepper  and  chopped  parsley. 
Simmer  five  minutes,  and  pour  a  cupful  upon  the  beaten 
eggs.  Stir  this  back  into  the  soup  ;  cook  one  minute, 
without  quite  boiling,  and  serve.  Pass  sliced  lemon  with  it. 

BREADED  VEAL  CUTLETS. 

Trim  and  flatten  the  cutlets ;  pepper  and  salt,  and  roll 
in  beaten  egg ;  then  in  pounded  cracker.  Fry  rather 
slowly  in  good  dripping  ;  turning  when  the  lower  side  is 
brown.  Drain  off  the  fat;  squeeze  a  little  lemon-juice 
upon  each,  and  serve  in  a  hot,  flat  dish 

MASHED  POTATOES. 

Mash  very  soft  with  butter  and  milk  ;  season  and  heap 
irregularly  upon  a  dish. 

SUCCOTASH. 

6  ears  of  corn  ;  i  pint  of  string-beans,  trimmed  and 
cut  into  short  pieces  ;  i  tablespoonful  of  butter  rolled  ic 
flour  ;  i  cup  of  milk ;  pepper  and  salt. 


FOURTH  WEEK— WEDNESDAY.  443 

Cut  the  corn  from  the  cob,  bruising  as  little  as  possible. 
Put  over  the  fire  with  the  beans  in  enough  hot  water, 
salted,  to  cover  them,  and  stew  gently  half  an  hour. 
Turn  off  nearly  all  the  water,  and  add  a  cupful  of  milk. 
Simmer  in  this,  stirring  to  prevent  burning,  twenty  min- 
utes ;  add  the  floured  butter,  the  pepper  and  salt,  and 
stew  ten  minutes.  Serve  in  a  deep  dish. 

DEVILLED  TOMATOES. 

12  fine,  firm  tomatoes,  pared  and  sliced  nearly  half  *an 
inch  thick  ;  yolks  of  3  hard-boiled  eggs,  pounded  ;  3 
tablespoonfuls  of  melted  butter,  and  same  of  vinegar  ;  2 
raw  eggs,  beaten  light ;  i  teaspoonful  sugar,  and  half  as 
much,  each,  of  made  mustard  and  salt ;  a  pinch  of 
Cayenne. 

Rub  butter,  pounded  yolks,  pepper,  salt,  mustard  and 
sugar  together.  Beat  hard,  add  vinegar,  and  heat  to  a 
boil.  Put  this  upon  the  beaten  eggs  and  whip  to  a  smooth 
cream.  Set  in  hot  water  while  you  broil  the  tomatoes  in 
an  oyster-broiler,  over  clear  coals.  Lay  this  upon  a  hot 
chafing-dish,  and  pour  the  scalding  dressing  upon  them. 

BAKED  HUCKLEBERRY  PUDDING. 

i  pint  of  milk  ;  2  eggs ;  i  quart  of  flour  (sifted)  ;  i  gill 
yeast ;  i  saltspoonful  of  salt ;  i  teaspoonful  of  boiling 
water  ;  nearly  a  quart  of  berries,  dredged  with  flour. 

Make  a  batter  of  these  ingredients — leaving  out  the 
berries — and  set  in  a  warm  place  to  rise,  for  about  four 
hours.  If  light  then,  stir  in  the  dredged  berries  ;  pour 
into  a  buttered  cake-mould,  and  bake  one  hour  in  a  mod- 
erate oven.  Turn  out,  and  eat  with  hard  sauce. 


444  JULY. 


Jburtl)  ttleek. 


Bean  and  Tomato  Soup. 

Fricasseed  Chickens.  Boiled  Onions  with  Sauce 

Green  Pea  Cakes.  Potatoes  a  la  Lyonnaise. 

Baked  Cup  Custards. 

BEAN  AND  TOMATO  SOUP. 

Cut  up  a  quart  of  ripe  tomatoes  ;  season  with  pepper, 
salt  and  sugar,  and  stew  until  broken  to  pieces.  Rub 
through  a  colander  ;  add  what  was  left  of  yesterday's 
bean  soup  ;  heat  together  almost  to  boiling,  and  pour 
upon  dice  of  fried  bread  in  the  tureen. 

•     FRICASSEED  CHICKEN. 

Clean,  wash,  and  cut  the  fowls  into  joints.  Put  a  layer 
of  fat  salt  pork  in  the  bottom  of  a  pot  ;  lay  the  chicken 
upon  this  *  pepper  and  salt.  Cover  with  more  pork,  and 
pour  in  three  tablespoonfuls  of  hot  water  mixed  with  as 
much  butter.  Finally,  drop  in  a  little  minced  onion. 
Cover  tightly,  and  heat  very  slowly.  After  the  chickens 
begin  to  stew,  cook  steadily  one  hour,  if  they  are  tender. 
If  not,  increase  the  time  at  discretion.  When  they  are 
done,  take  up  and  keep  hot.  Add  a  little  boiling  water 
to  the  gravy  ;  strain,  thicken  with  browned  flour,  boil  up 
and  pour  upon  the  fowls. 

BOILED  ONIONS.  WITH  SAUCE. 

Boil  fifteen  minutes  in  hot  salted  water.  Throw  this 
off;  add  a  little  gravy  (made,  if  you  have  none  ready, 
by  boiling  a  chicken-scrag  and  feet  in  a  pint  of  water, 
until  there  is  less  than  a  cupful  of  broth,  then  seasoning 
and  thickening  this),  with  chopped  parsley.  Stew  five 
minutes  longer,  or  until  tender,  and  dish. 

GREEN  PEA  CAKES. 
2  cups  of  boiled  green  peas,  mashed  hot  with  pepper, 


FOURTH   WEEK— FRIDAY.  445 

salt,  and  butter ;  2  beaten  eggs ;  i   cup  of  milk  ;  £  cup 
of  prepared  flour. 

Mix  and  beat  hard.     Fry  as  you  would  griddle- cakes. 

POTATOES  1  LA  LYONNAISE. 

Chop  cold  parboiled  potatoes  into  coarse  dice.  Put 
some  butter  in  a  frying-pan,  and,  when  hot,  throw  in  a  ta- 
blespoonful  of  chopped  onion  and  a  little  parsley.  Cook 
one  minute  ;  add  the  potatoes,  and  stir  until  very  hot  and 
glazed  with  the  butter,  but  not  until  colored.  Serve  hot. 

BAKED   CUP  CUSTARDS. 

i  quart  of  milk  ;  5  eggs  ;  i  cup  of  sugar ;  lemon  flavor- 
ing for  custard,  and  lemon-juice  for  the  meringue. 

Heat  the  milk,  add  all  but  two  tablespoonfuls  of  sugar 
to  the  beaten  yolks  of  all  the  eggs  and  the  whites  of  two, 
and  pour  the  scalding  milk  upon  them,  mixing  in  well. 
Fill  buttered  stone-china  cups  with  this  custard  ;  set  in  a 
dripping-pan  of  hot  water,  and  bake  until  "  set."  Then 
pile  upon  them  roughly  a  meringue  made  of  the  reserved 
whites,  whipped  stiff  with  the  rest  of  the  powdered  sugar 
and. the  lemon-juice.  Shut  the  oven  until  these  begin  to 
be  tinged.  Eat  cold  from  the  cups. 


-fotirtl)  tDetk. 


Corn  Soup, 

Mayonnaise  of  Lobster.         Beefsteak  au  Maitre  d'Hdtel. 

Stewed  Lima  Beans.  Fried  Cucumbers. 

Boiled    Potatoes. 

Blackberry    Pie. 
Iced  Tea. 

CORN  SOUP. 

i  pint  of  grated  corn  just  from  the  cob  ;  3  pints  of 
boiling  water  j  i   pint  of  hot  milk  ;  3  tablespoonfuls  of 


446  JULY. 

butter ;   i  heaping  tablespoonful  of  flour  ;  pepper ;  salt ; 
yolks  of  2  eggs. 

Put  on  the  cobs,  after  you  have  grated  off  the  corn,  in 
the  boiling  water,  and  cook  half  an  hour.  Take  them  out 
and  put  in  the  corn.  Boil  one  hour  or  until  very  soft. 
Pulp  through  the  colander  back  into  the  water.  Season, 
and  set  over  the  fire  to  simmer.  Put  the  butter  into  a 
saucepan,  and,  when  hot,  stir  in  the  flour.  Cook  ten 
minutes,  stirring  all  the  while.  Add  a  little  of  the  soup 
to  thin  it,  and  empty  the  saucepan  into  the  soup-pot,  stir- 
ring the  contents  until  smooth.  Heat  the  milk  in  another 
saucepan,  pour  upon  the  beaten  yolks,  cook  one  minute, 
and  pour  into  the  tureen.  Season  with  pepper  and  salt, 
and  stir  the  soup  into  it.  This  is  a  remarkably  nice  soup. 


MAYONNAISE   OF   LOBSTER. 

Meat  of  one  large  boiled  lobster,  cold  and  cut  into 
dice.  Lay  aside  the  coral  for  the  dressing.  Make  this 
of  these  ingredients  :  4  hard  boiled  eggs  ;  2  tablespoon- 
fuls  best  salad-oil ;  i  teaspoonful,  each,  of  made  mustard, 
salt,  white  sugar,  and  anchovy  sauce ;  vinegar  and  cayenne 
to  taste. 

Pound  the  yolks  perfectly  smooth,  and  rub  in  the  coral 
and  other  ingredients  with  great  care,  moistening  with 
vinegar  as  they  stiffen,  until  a  smooth  cream  is  the  result. 
Pour  this  over  the  minced  lobster,  and  toss  up  well  with 
a  silver  fork.  Heap  in  the  centre  of  your  salad-bowl,  and 
lay  cool,  white  lettuce-hearts  around  it,  helping  out  these 
with  the  lobster.  Inside  of  the  lettuce  lay  a  chain  of  the 
sliced  boiled  whites. 


BEEFSTEAK  AU  MA!TRE  D' HOTEL. 

Broil  your  beefsteak  in  the  usual  manner.  Lay  upon 
the  chafing-dish  and  pour  upon  it  a  sauce  made  of  i  great 
spoonful  of  butter ;  i  teaspoonful  very  finely  minced  pars- 
ley ;  pepper,  salt  and  the  juice  of  a  lemon— heated  almost 
to  boiling  in  a  clean  saucepan.  Put  a  hot  cover  over  the 
steak,  and  let  it  stand  five  minutes  before  serving. 


FOURTH  WEEK— SATURDAY.  447 

STEWED  LIMA  BEANS. 

Boil  in  hot  salted  water  fifteen  minutes.  Drain  half  of 
this  off  and  stir  in — for  a  quart  of  beans — a  tablespoonful 
of  very  finely  chopped  sweet  salt  pork— the  whitest  fat 
slice  you  can  get — a  teaspoonful  of  minced  onion,  a  little 
chopped  parsley  :  pepper  and  a  cupful  of  hot  milk,  with'  a 
pinch  of  soda  stirred  in  to  prevent  curdling.  Stew  slowly 
fifteen  minutes  more  ;  stir  in  a  scant  tablespoonful  of  butter 
rolled  in  flour  ;  cook  ten  minutes  and  pour  out. 

FRIED  CUCUMBERS. 
See  Wednesday,  First  Week  in  July. 

BOILED  POTATOES. 
See  Monday  of  this  wejk. 

BLACKBERRY  PIE. 

Line  a  pie-dish  with  good  crust,  and  fill  with  ripe  berries, 
sweetening  plentifully.  Cover  with  another  crust  and 
bake  in  a  moderate  oven.  Eat  cold  with  white  sugar 
sifted  over  it. 

ICED  TEA. 

See  Sunday,  Third  Week  in  July. 


JFottrtl)   tihek. 


Kilkenny  Soup. 

Mutton  Chops.  Ragout  of  Vegetables. 

Stewed  Tomatoes. 

Indian  Pudding. 

KILKENNY  SOUP. 

3  Ibs.   of  lean  beef;  2  Ibs.  scrag  of  mutton,   cut  up 
small  ;  I  Ib.  lean  ham  ;  3  sliced  onions  ;  3  carrots  ;  2  tur- 


448  JULY. 

nips  ;  bunch  of  sweet  herbs  ;  §  of  a  cup  of  Irish  oatmeal; 
previously  soaked  four  hours  in  a  little  tepid  water ;  6 
quarts  of  cold  water ;  pepper  and  salt ;  6  parboiled  pota- 
toes, sliced. 

Crack  the  bones,  and  cut  the  meat  into  strips.  Cover 
with  the  water,  and  bring  slowly  to  the  boil.  When  this 
has  lasted  one  hour,  skim  off  the  top  of  the  pot,  and  put 
in  the  onions  fried  brown  in  dripping,  the  other  vegeta- 
bles sliced,  and  the  herbs;  cook  three  hours  longer,  and 
strain  the  soup.  Season  the  meat  pretty  highly  and  pour 
upon  it — in  a  jar  or  bowl — half  the  clear  stock.  Set  upon 
the  ice  for  Sunday,  when  cold.  Rub  the  vegetables 
through  the  colander  into  the  rest  of  the  stock  :  cool, 
take  off  the  fat,  season,  add  the  sliced  potatoes  and  the 
oatmeal,  and  cook  one  hour  more.  Strain  into  the  tureen. 

MUTTON  CHOPS. 

Trim,  leaving  a  bit  of  bare  bone  at  the  end  of  each. 
Pepper,  and  broil  over  a  clear  fire.  Lay  upon  a  hot  dish ; 
salt  and  butter  both  sides  of  each  chop,  and  lay  outside 
of  your  stewed  tomatoes. 

RAGOUT  OF  VEGETABLES. 

Parboil  i  carrot,  i  turnip,  2  potatoes,  2  ears  of  corn,  i 
cup  of  Lima  beans,  and  the  same  of  peas,  i  onion,  and 
with  them  £  Ib.  of  fat  salt  pork.  Drain  off  the  water,  and 
lay  aside  the  pork.  Slice  carrots,  turnips,  potatoes  and 
onion.  Put  into  a  saucepan  with  a  cup  of  your  soup 
taken  out  before  thickening ;  season  well ;  cut  the  corn 
from  the  cob. and  add  with  the  peas,  beans,  and  a  sliced 
tomato  as  soon  as  the  rest  are  hot.  Stew  all  together 
half  an  hour.  Stir  in  a  great  lump  of  butter  rolled  in 
flour ;  stew  five  minutes  and  pour  into  a  deep  dish. 

STEWED  TOMATOES. 

Loosen  the  skins  with  hot  water,  peel  and  slice.  Stew 
until  broken  to  p:eces.  .Pulp  through  a  coarse  sieve,  rub- 
bing out  all  that  will  pass.  Return  to  the  fire  with  a  little 
sugar,  pepper  and  salt,  and  boil  briskly  fifteen  minutes. 


FOURTH  WEEK— SATURDAY.  449 

Stir  in,  then,  enough  fine  crumbs  to  make  it  like  a  toler- 
ably thick  batter  ;  add  a  great  spoonful  of  butter  ;  stew, 
stirring  well,  five  minutes  ;  pour  in  the  middle  of  a  flat 
dish,  and  arrange  the  chops  around  it. 

INDIAN  PUDDING. 

i  quart  of  milk ;  4  cups  white  Indian  meal  ;  3  eggs ; 
4  tablespoonfuls  of  sugar ;  i  teaspoonful  of  salt ;  £  Ib. 
powdered  suet  i  teaspoonful  of  cinnamon  ;  £  teaspoon- 
mi  of  soda  in  the  milk. 

Scald  the  milk,  and,  while  hot,  stir  in  meal,  suet,  and  salt. 
When  cold,  beat  in  the  yolks  and  sugar,  the  spice — at  last 
the  whites.  Beat  long  and  hard  ;  pour  into  a  buttered 
mould,  leaving  room  for  swelling — and  plenty  of  it — put 
into  a  pot  of  boiling  water  almost  up  to  the  top,  and  boil 
four  hours.  Turn  out,  and  eat  hot  with  sauce. 


45°  AUGUST. 


AUGUST. 
Smt 


Macaroni  Soup. 

Stewed  Ducks.  Green  Peas. 

Boiled  Corn.  Fried  Egg-plant, 

Potato  Salad. 

Almond  Custard  with  Cocoanut  Frost. 

MACARONI  SOUP. 

Take  the  fat  from  your  cold  soup  ;  pour  the  latter  care- 
fully from  the  meat,  and  heat  to  a  slow  boil.  Having  re- 
moved all  the  scum  that  will  rise,  add  a  quarter  pound  of 
macaroni,  broken  into  short  pieces,  boiled  twenty  minutes 
in  hot  salted  water,  and  left  to  get  cold.  Simmer  fifteen 
minutes,  and  serve. 

STEWED  DUCKS. 

Clean,  wash,  and  truss  neatly,  but  do  not  stuff  the 
ducks.  Put  into  a  broad  saucepan,  such  as  is  generally 
known  as  a  braising-pan.  Strew  with  a  little  onion  ;  pour 
over  them  a  cupful  of  weak  broth  made  by  boiling  the  gib- 
lets in  a  pint  of  water  and  reducing  one-half.  Season  this 
well,  and  when  you  have  poured  it  upon  the  ducks,  cover 
the  saucepan  and  cook  gently  an  hour  and  a  half  or  until 
the  ducks  are  tender.  Turn  them  when  half  done.  Take 
up  when  ready  ;  keep  hot  while  you  strain  and  thicken 
the  gravy  with  browned  flour.  Pour  a  little  over  the 

ducks,  the  rest  into  a  boat. 

• 

GREEN  PEAS. 
See  Monday,  Fourth  Week  in  July. 


FIKST   WEEK— SUNDAY.  451 

BOILED  CORN. 

Strip  off  all  except  the  inner  thin  husk.  Turn  this 
down,  and  pick  off  the  silk.  Put  back  the  husk,  tie  with 
a  bit  of  thread,  and  cook  in  boiling  water  from  twenty-five 
to  thirty  minutes.  Break  off  the  stalks  and  husks,  and 
send  to  table  wrapped  in  a  napkin. 

FRIED  EGG-PLANT. 

Cut  in  slices  half  an  inch  thick ;  pare  each  carefully, 
and  lay  for  one  hour  in  salt  and  water,  to  remove  the  bit- 
ter taste.  Then  slightly  salt  and  pepper  each  piece,  and 
dip  in  a  batter  made  of  two  eggs,  half  a  cup  of  milk,  and 
about  a  cup  of  flour,  or  enough  for  thin  batter.  Fry  in 
hot  lard  or  dripping  to  a  fine  brown ;  drain  well,  and 
serve  hot. 

POTATO  SALAD. 

Slice  six  or  eight  cold  boiled  potatoes  ;  put  them  into 
a  salad-dish,  and  season  as  follows  :  To  two  tablespoon- 
fuls  of  salad-oil  add  one  teaspoonful  of  sugar,  half  as  much, 
each,  of  made  mustard,  salt,  and  pepper,  and  nearly  as 
much  essence  of  celery.  Rub  to  a  smooth  paste,  and 
whip  in,  a  teaspoonful  at  a  time,  five  tablespoonfuls  of  vin 
egar.  When  well  mixed,  pour  upon  the  salad. 

ALMOND  CUSTARD,  WITH  COCOANUT  FROST. 

2  caps  fresh  milk,  with  a  pinch  of  soda  stirred  in  ;  £  Ib. 
almonds,  blanched,  dried,  and  pounded  ;  3  beaten  eggs  ; 
•J  cup  powdered  sugar ;  rose-water ;  i  cocoanut,  pared, 
thrown  into  cold  water,  and  grated. 

Scald  the  milk ;  stir  in  the  almond-paste,  which  should 
have  been  mixed  with  rose-water,  to  prevent  oiling. 
Boil  one  minute,  and  pour  upon  the  beaten  eggs  and 
sugar.  Return  to  the  fire,  and  stir  until  the  mixture  be- 
gins to  thicken.  Take  oft",  and  pour  into  a  bowl.  When 
cold,  put  on  ice  until  Sunday.  Then  turn  the  custard 
into  a  glass  dish,  and  heap  high  with  the  grated  cocoanut 
Strew  powdered  sugar  over  all. 


452  AUGUST. 


first  ilUek.  fttonbag. 

Clam  Soup. 

Ragout  of  Duck  and  Green  Peas.  Onions, 

Potatoes,  with  Cheese  Sauce.      Raw  Tomatoes. 

Blackberries,  Huckleberries,  and  Cream. 
Sliced  Cake. 

CLAM  SOUP. 

50  clams  ;  i  quart  of  hot  water ;  2  tablespoonfuls  of 
butter  ;  i  tablespoonful  of  flour  ;  i  teaspoonful  chopped 
onion,  and  same  of  mixed  thyme  and  parsley  ;  2  cups  of 
hot  milk  ;  salt  anc1  cayenne  ;  2  blades  of  mace. 

Cut  the  hard  parts  off  from  the  cldms,  putting  the  soft 
halves  on  ice.  Strain  off  all  the  liquor,  and  put  with  the 
hard  bits  over  the  fire,  with  a  quart  of  hot  water,  the 
onion,  herbs,  and  mace.  Simmer  forty  minutes.  Heat 
the  milk  in  another  vessel — not  forgetting  the  pinch  of 
soda ;  stir  in  the  butter,  cut  up  in  the  rlour,  and  set  in 
hot  water  until  the  soup  is  ready.  At  the  end  of  the 
forty  minutes,  strain  the  clam  broth,  leaving  out  the  hard 
parts.  Put  in  the  soft,  season  with  salt  and  cayenne,  and 
let  them  just  boil.  Pour  into  the  tureen,  add  the  milk 
and  butter,  and  set  the  tureen  in  hot  water  five  minutes 
before  serving. 

RAGOUT  OF  DUCK  AND  GREEN  PEAS. 

Cut  the  meat  from  the  carcasses  left  since  yesterday, 
making  the  slices  as  neat  as  you  can.  If  you  have  not  a 
large  cupful  of  gravy  left,  make  it  by  stewing  down  the 
bones  and  stuffing  in  a  quart  of  water,  cooling,  skimming, 
and  seasoning  it.  Put  this  in  a  saucepan  with  the  pieces 
of  duck,  and  set  where  it  will  get  very  hot,  but  not  boil. 
Cook  a  quart  of  tender  green  peas  in  boiling  water 
twenty  minutes ;  drain,  and  season  them  with  pepper, 
salt,  and  butter.  Take  out  the  duck  and  pile  in  the  ceil- 
tre  of  a  dish ;  put  the  peas  around  it  like  a  green  hedge, 


FIRST  WEEK— MONDAY.  453 

Boil  up  the  gravy  once  when  you  have  stirred  in  a  little 
browned  flour,  wet  with  cold  water,  and  pour  upon  the 
meat. 

ONIONS. 

Boil  in  two  waters,  and  after  draining  off  the  last,  cover, 
barely,  with  boiling  milk  ;  stir  in  a  good  piece  of  butter 
rolled  in  flour  ;  season  with  salt  and  pepper ;  boil  once, 
and  pour  into  a  deep  dish. 

POTATOES,  WITH  CHEESE  SAUCE. 

12  boiled  potatoes,  mashed  soft  with  milk  and  butter  ; 
4  tablespoonfuls  of  dry,  grated  cheese ;  i  cup  of  rich 
drawn  butter;  2  beaten  eggs  ;.  pepper,  salt,  and  nutmeg  ; 
triangles  of  fried  bread  ;  cracker-dust. 

Stir  into  the  hot  drawn  butter  the  pe^pper,  salt,  nutmeg, 
beaten  eggs,  and  half  the  cheese,  and  heat,  stirring  con- 
stantly, until  it  thickens.  Put  a  layer  of  potato  upon  a  flat 
stone-china  dish— or  a  block-tin  one — round  it  to  suit  the 
shape  of  the  dish,  and  cover  with  the  sauce  ;  this,  in  turn, 
with  a  narrowing  round  of  potatoes,  but  of  equal  thickness, 
and  this  with  sauce,  and  so  on,  until  you  have  a  mound 
rounded  on,  top.  Coat  with  sauce,  then  with  the  rest  of 
the  cheese  and  some  pounded  cracker.  Lay  the  sippets 
of  fried  bread  up  against  it  at  the  base,  and  heat  to  brown- 
ing in  a  quick  oven. 

BLACKBERRIES,  HUCKLEBERRIES,  AND  CREAM. 
CAKE. 

Put  the  blackberries  in  a  dish  of  their  own.  Some  per- 
sons like  them  with  cream,  but  more  prefer  to  eat  them 
simply  strewed  with  sugar.  Wash  the  huckleberries,  and 
pass  cream  and  sugar  with  them  ;  then  a  basket  of  simple 

cake. 


454  AUGUST. 


Jirst  111  ttk. 


A  Summer  Soup. 

Veal  Collops.  Tomato  Sauce, 

Raw  Cucumbers.  String  Beans. 

Apple  Compote  au  Gratin. 

A  SUMMER  SOUP. 

3  Ibs.  coarse,  lean  beef,  cut  into  strips  ;  i  Ib.  ham  or 
salt-pork  bones  ;  4  quarts  of  water  ;  2  carrots  ;  2  turnips  ; 
12  very  small  and  young  onions,  minus  the  stalks  ;  i  cup 
of  strained  tomato  sauce  ;  i  cup  of  green  peas  ;  %  cup  of 
green  corn,  cut  frem  the  cob  ;  pepper  and  salt. 

Cook  the  beef  and  bones  in  the  water  down  to  two 
quarts  of  liquid.  Strain,  cool,  and  skim.  Meanwhile 
cut  carrots  and  turnips  into  neat  dice  or  strips,  and  par- 
boil with  the  onions  five  minutes  in  boili-ng  water.  Return 
your  skimmed  and  seasoned  stock  to  the  fire,  and  when 
almost  on  the  boil,  put  in  the  parboiled  and  drained  vege- 
tables, with  peas  and  corn.  Simmer  half  an  hour,  add  the 
tomato  sauce,  and  cook  ten  minutes  more,  then  pour  out. 

VEAL   COLLOPS. 

3  Ibs.  of  lean  veal,  cut  into  square  bits,  two  inches  across, 
and  more  than  half  an  inch  thick  ;  £  Ib.  fat  salt  pork,  cut 
into  lardoons  ;  i  cup  of  gravy  taken  from  your  soup  be- 
fore adding  the  vegetables  ;  i  cup  of  drawn  butter  ;  yolks 
of  2  eggs  ;  juice  of  half  a  lemon  ;  pepper,  salt,  nutmeg, 
and  a  pinch  of  mace. 

Lard  the  veal  with  the  pork,  and  lay  in  a  pan  of  boiling 
water  three  minutes.  Have  ready  a  cup  of  gravy  seasoned 
with  nutmeg,  pepper,  salt,  and  lemon-peel.  Put  in  the 
meal,  and  simmer  half  an  hour  very  gently.  Beat  the 
yolks  into  the  drawn  butter  ;  stir  in  the  lemon-juice  ;  add 
to  the  contents  of  the  saucepan,  and  stir,  carefully,  not  to 
break  the  lardoons,  five  minutes.  Heap  the  collops  into 
a  block  upon  a  dish,  and  pour  on  the  gravy. 


FIRST  WEEK— WEDNESDAY.  455 

TOMATO  SAUCE. 

Peel,  slice,  and  stew  twenty  minutes  ;  then  season  with 
pepper,  salt,  butter  rolled  in  flour,  and  sugar.  Simmer 
five  minutes,  and  pour  out. 

STRING-BEANS. 

Cut  off  the  ends  \  "  string  "  well,  paring  both  sides  with 
a  keen  knife  ;  cut  into  short  pieces,  and  cook  in  boiling 
salt  water  forty  minutes.  Drain  ;  salt,  pepper,  and  stir 
in  a  tablespoonful  of  butter,  heated  with  a  teaspoonful  of 
vinegar. 

RAW   CUCUMBERS. 

Pare,  lay  in  ice-water  one  hour ;  slice,  and  mix  with 
pounded  ice,  in  a  glass  bowl.  Pass  vinegar,  salt,  pepper, 
and  oil  with  them. 

APPLE  COMPOTE  AU  GRATIN. 

» 

Make  a  quart  of  good  apple  sauce  ;  rubbing  it  very 
smooth,  and  beating  in,  while  hot,  sugar  to  make  it  quite 
sweet,  nutmeg,  and  a  great  spoonful  of  butter.  Make  a 
heap  of  it  (it  should  be  rather  stiff  when  cold)  upon  a 
deep  plate,  or  pie-dish.  Wash  all  over  with  beaten  egg, 
and  sift  rolled  cracker  thickly  upon  it.  Bake  half  an 
hour,  and  eat  hot  with  butter  and  sugar. 


Jirst  UJttlf.  illebuesirag. 

0         Beef  Noodle  Soup. 

Boiled  Chickens  and  Tongue.  Fried  Egg-plant. 

Lima  Beans.  Potato  Puffs. 

Peaches  and  Cream. 

BEEF  NOODLE  SOUP. 

First — to  borrow  an  idea  from  worthy  Mrs.  Glass — make 
the  noodles. 


456  AUGUST. 

Take  4  eggs,  beaten  one  minute  ;  3  tablespoonfuls  of 
water ;  enough  flour  (prepared)  for  stiff  dough,  and  a 
saltspoonful  of  salt.  Make  up,  and  knead  fifteen  minutes. 
Roll  into  a  thin  sheet,  and  cut  half  of  it  into  long  strips, 
less  than  half  an  inch  wide,  and  these,  again,  across  at  in- 
tervals of  four  inches.  Now,  roll  the  other  half  of  the 
sheet  up  very  closely,  making  a  long  scroll  like  a  quill. 
Cut  this  across,  with  a  keen  knife,  into  little  wheels  less 
than  a  quarter  of  an  inch  wide.  Lay  all  in  a  sunny  win- 
dow to  dry.  Those  intended  for  to-day  will  be  fit  to  use 
in  two  hours.  The  rest  will  keep  in  a  dry,  cool  place 
several  days,  and  can  be  used  as  a  vegetable,  or  in  soups. 

Make  a  stock  of  2  Ibs.  of  beef  bones,  the  same  of  mut- 
ton bones  and  a  slice  of  lean  ham  boiled  in  three  quarts 
of  water,  with  i  onion,  i  carrot,  and  a  bunch  of  herbs 
chopped.  Boil  down  to  two  quarts,  strain  ;  cool,  skim 
and  season,  and  put  in  a  good  handful  of  the  noodles — a 
few  at  a  time — so  soon  as  it  boils.  Simmer  twenty  minutes. 

BOILED  CHICKENS  AND  TONGUE. 

Clean,  wash,  and  truss  the  chickens  ;  bind  legs  and 
wings  down  closely  by  tying  up  the  fowls  in  white,  per- 
fectly clean  bobbinet  lace,  or  mosquito  net.  Put  on  in 
plenty  of  boiling  salted  water  and  cook  one  hour,  unless 
they  are  large  and  tough.  In  that  case  cook  very  slowly 
and  long.  Have  ready  a  tongue,  which  has  soaked  sev- 
eral hours  in  warm  water — boiled,  skimmed,  and  trimmed. 
Lay  upon  a  dish  with  a  chicken  on  each  side.  Pour  a 
few  spoonfuls  of  melted  butter,  heated,  with  a  little 
chopped  parsley,  over  all  three  ;  set  in  a  quick  oven 
three  minutes  :  anoint  again  with  the  butter  and  parsley, 
and  send  to  table  upon  a  hot,  clean  dish.  ^Pass  a  boat  of 
drawn  butter  with  them.  Save  the  chicken  liquor,  well 
seasoned,  for  to  morrow's  soup,  also  the  water  in  which  the 
tongue  was  boiled.  If  it  is  a  smoked  tongue,  you  can  use 
the  fat  from  the  top  for  dripping.  If  corned,  the  liquoi 
can  be  added  to  soups  and  gravies. 

FRIED  EGG-PLANT. 
Please  refer  to  Sunday  of  this  week 


FIRST  WEEK— THURSDAY.  457 

LIMA  BEANS. 

Shell  and  cook  in  boiling  salted  water  about  thirty  min 
utes.  Drain,  dish,  and  stir  in  salt,  pepper,  and  a  good 
lump  of  butter. 

POTATO  PUFFS. 

6  boiled  potatoes,  mashed  soft,  with  a  tablespoon ful 
of  milk,  and  as  much  butter ;  3  beaten  eggs  ;  6  table- 
spoonfuls  of  prepared  flour,  or  enough  to  enable  you  to 
make  into  soft  dough.  Make  into  balls  like  doughnuts  ; 
roll  these  in  flour,  and  fry  to  a  fine  brown  in  hot  lard. 

PEACHES  AND  CREAM. 

Pare  and  slice  the  peaches  just  before  dinner,  and  cover 
the  glass  dish  containing  them  to  exclude  the  air  as  much 
as  may  be,  since  they  soon  change  color.  Do  not  sugar 
them  in  the  dish.  They  then  become  preserves  —  not 
fresh  fruit.  Pass  "  fruit  sugar"  and  cream  with  them. 


;ftr0t 

Chickens  and  Corn  Soup. 

Game  Mutton.  Green  Peas. 

Beets.  Mashed   Potatoes. 


Huckleberry  Shortcake. 


CHICKEN  AND  CORN  SOUP. 

The  pot-liquor  from  yesterday's  chickens;  12  ears  of 
corn,  grated  from  the  cob  ;  i  cup  of  milk  ;  i  tablespoon- 
ful  of  butter,  rolled  in  flour  ;  pepper,  salt,  and  parsley. 

Take  the  fat  from  the  top  of  your  liquor,  and  save  in  the 
dripping-pot.  Heat  the  broth  to  a  boil ;  put  in  the  cobs 
from  which  the  corn  has  been  cut,  and  cook  half  an  hour. 
Strain  the  soup  ;  put  again  over  the  fire  and  put  in  the 
ml  corn.  N.  B. — It  is  well  to  split  each  row  of  grains 


AUGUST. 

before  cutting  them  off.  Cook  forty  minutes,  stir  in  but- 
ter and  flour,  with  the  parsley.  Simmer  five  minutes,  and 
serve. 

GAME  MUTTON. 

Cut  away  the  under-side  of  a  nice  leg  of  mutton,  to 
make  it  as  tlat  as  may  be  without  exposing  the  bone. 
Put  the  pieces  thus  trimmed  off  over  the  fire,  with  a  quart 
of  water,  and  stew  down  one-half.  Cool,  skim,  season, 
and  re-heat.  Meantime,  lard  the  upper  side  of  the  meat 
with  slender  lardoons.  .  If  you  have  not  a  larding-needle 
— which  is  a  pity — use  a  long-bladed  jack-knife  to  make 
diagonal  incisions  in  the  mutton ;  then  thrust  in  the  lar- 
doons with  your  fingers,  bringing  both  ends  to  the  surface. 
Now  rub  the  meat  all  over  with  hot  butter  and  vinegar, 
letting  the  surplus  trickle  into  the  dripping-pan.  Pour 
the  boiling  pint  of  gravy  over  the  leg,  and  roast  twelve 
minutes  to  the  pound,  basting  every  ten  minutes,  copi- 
ously. Just  before  taking  it  up,  pour  off  the  fat  from  the 
gravy ;  dip  up  a  few  spoonfuls  of  the  brown  juice,  and, 
mixing  with  as  much  currant  jelly,  beat  in  a  little  browned 
flour,  wet  up  with  cold  water.  Baste  the.  meat  with  this 
until  a  fine  brown  glaze  covers  it.  Serve  the  gravy,  well 
skimmed,  in  a  boat.  This  is  a  delightful  dish.  Carve 
judiciously,  so  as  to  leave  a  seemly  joint  cold  for  to-mor- 
row. 

GREEN  PEAS. 
See  Sunday  of  this  week. 

BEETS. 
See  Tuesday,  Fourth  Week  in  July. 

MASHED  POTATOES. 
Prepare  as  usual,  and  serve  without  browning. 

HUCKLEBERRY  SHORTCAKE. 
Please  see  Wednesday,  Second  Week  in  June, 


FIRST   WEEK— FRIDAY.  459 


Jtr0t  tlhek.  Jriiratj. 

Sister  Anne's  Soup. 

Boiled  Bass.  Cold  Mutton. 

Boiled  Potatoes.  Tomato  Salad. 

Green  Corn  Pudding. 

Apple  Custard  Pie. 

SISTER  ANNE'S  SOUP. 

12  potatoes,  pared  a-nd  quartered;  i  onion,  sliced; 
tablespoonful  of  minced  parsley  ;  i  cup  of  unskimmed 
milk  (cream  is  still  better) ;  2  tablespoonfuls  of  butter  ; 
i  tablespoonful  «vf  corn-starch,  wet  with  cold  milk  ;  i  tea- 
spoonful  of  sugar ;  2  quarts  of  boiling  water ;  pinch  of 
soda  in  the  milk. 

Parboil  the  potatoes  ten  minutes ;  throw  off  the  water,* 
and  put  on  two  quarts  of  boiling  water.  -Cook  in  this 
one  hour  with  the  onion,  replenishing  from  the  kettle  as 
it  boils  away.  Then  rub  through  a  fine  colander,  season 
with  pepper,  salt,  and  parsley,  and  re-heat  When  it  bub- 
bles up,  stir  in  the  butter  and  corn-starch ;  boil  up,  add 
the  hot  milk,  and  serve. 

BOILED  BASS. 

Put  enough  water  in .  the  pot  for  the  fish  to  swim  in, 
easily.  Add  half  a  cup  of  vinegar,  a  teaspoonful  of  salt, 
an  onion,  a  dozen  black  peppers,  and  a  blade  of  mace. 
Sew  up  the  fish  in  a  piece  of  clean  net,  fitted  to  its  shape. 
Heat  slowly  for  the  first  half  hour,  then  boil  eight  min- 
utes, at  least,  to  the  pound,  quite  fast.  Unwrap,  and 
pour  over  it  a  cup  of  drawn  butter,  based  upon  the  liquor 
in  which  the  fish  was  boiled,  with  the  juice  of  half  a  lemon 
stirred  into  it.  Garnish  with  sliced  lemon. 

COLD  MUTTON. 

Put  on  the  larded  joint,  cold,  garnished  with  nasturtium 
flowers  and  curled  parsley. 


460  AUGUST. 

BOILED  POTATOES. 

Pass  with  the  fish.  Please  see  Monday  of  Fourth 
Week  in  July. 

TOMATO  SALAD. 

Peel  with  a  sharp  knife.  Slice,  arrange  in  a  salad-dish, 
and  pour  over  it  a  dressing  such  as  you  made  for  potato 
salad  on  Sunday  of  this  week. 

GREEN  CORN  PUDDING. 

12  ears  of  sweet  corn,  each  row  of  grains  split  length- 
wise, then  cut  close  to  the  cob ;  4  eggs  ;  2  cups  of  milk ; 
I  tablespoonful  of  sugar,  rubbed  up  with  one  of  butter  ; 
j[  teaspoonful  of  salt ;  2  tablespoonfnls  of  flour. 

Mix  as  you  would  a  rice  pudding,  and  bake  one  hour  in 
A  buttered  dish.  Serve  in  the  bake-dish,  hot. 

APPLE  CUSTARD  PIE. 

*  Make  a  very  sweet  apple  saucetin  which  not  a  lump 
remains.  To  each  cupful  add  two  eggs  beaten  light  and 
half  a  cupful  of  perfectly  fresh  milk.  Have  ready  some 
paste-shells  in  pie-plates,  fill  with  the  custard  and  bake  at 
once  without  an  upper  crust. 


Sivsi  Dttk.  Satttvbag. 

Pot  au  Feu. 

Ham  and  Eggs.  Casserole  of  Potato. 

String-Beans.  Cream  Squash. 


Jelly  Omelette. 

POT  AU  FEU. 

5  Ibs.  of  brisket  of  beef — bones  cracked,  and  meat 
sliced ;  the  broken  bones  of  your  cold  mutton,  after  you 
have  sliced  off  the  meat ;  2  grated  carrots  ;  2  grated  tur- 


FIRST  WEEK— SATURDAY. 

nips ;  i  large  fried  onion  ;  bunch  of  sweet  herbs ;  I 
whole  carrot ;  i  whole  turnip,  cut  into  dice  ;  i  very  small 
cauliflower,  the  bunches  clipped  apart ;  6  quarts  of  water  ; 
pepper  and  salt. 

Put  on  the  meat,  bones,  onion,  grated  vegetables  and 
herbs  in  the  soup-pot  with  the  water  ;  cover  closely  and 
cook  slowly  five  hours.  Then  strain  ;  take  out  the  meat 
and  set  aside  with  half  the  stock,  well  seasoned,  for  Sun- 
day. Put  on  the  ice  when  cold.  Cool  and  skim  the 
rest ;  season ;  put  oack  in  the  pot  with  a  parboiled  tur- 
nip, carrot,  and  cauliflower,  the  latter  clipped  into  small 
clusters  ;  the  others  cut  into  dice.^  Simmer  half  an  hour, 
and  serve. 

BROILED  HAM  AND  EGGS. 

Cut  slices  of  cooked  ham  of  equal  size ;  broil  upon  a 
gridiron  over  a  clear  fire.  Lay  upon  a  hot  dish  ;  pepper, 
and  spread  each  slice  with  a  mixture  of  melted  butter  and 
a  very  little  made  mustard.  Lay  on  each  a  poached  egg, 
trimmed  neatly. 

CASSEROLE  OF  POTATO. 

Mash  eight  or  ten  potatoes  smooth  with  butter,  salt, 
and  work  in  the  beaten  whites  of  two  eggs.  Then  fill  a 
greased  jelly-mould  with  it,  pressing  down  firmly.  Set 
aside  to  harden.  When  cold,  scoop  out  about  a  teacup- 
ful,  or  less,  from  the  middle,  leaving  firm,  thick  walls. 
Fill  the  cavity  with  a  mince  of  cold  mutton,  highly 
seasoned,  mixed  with  crumbs  and  moistened  with  gravy, 
and  not  too  soft.  Fit  a  piece  of  fried  bread  in  the  mouth 
of  the  filled  cavity  ;  turn  out  the  casserole  carefully  upon 
a  stone-china  or  block-tin  dish ;  wash  all  over  with  beaten 
egg  and  set  in  a  hot  oven  ten  minutes  to  heat  and  glaze. 
The  mince  should  be  very  hot  when  it  goes  in  and  stiff 
enough  to  keep  its  shape. 

STRING-BEANS. 
See  Tuesday  of  this  week. 

CREAM  SQUASH. 

Boil  and  mash  as  usual ;  then  return  to  the  saucepan 
with  half  a  cup  of  milk  to  a  quart  of  mashed  squash  \ 


462  AUGUST. 

and  when  this  simmers,  stir  in  a  tablespoonful  of  butter 
rolled  in  flour  ;  pepper  and  salt  to  taste.  Stir  three  min- 
utes and  pour  out. 

JELLY  OMELETTE. 

Beat  six  eggs  light — yolks  and  whites  separately  ;  then 
mix  them  and  stir  in  lightly  a  tablespoonful  of  powdered 
sugar.  Put  a  tablespoonful  of  butter  into  a  frying-pan  , 
and,  when  it  boils,  pour  in  the  omelette.  Lift  at  the 
edges  and  bottom  with  your  spatula,  as  it  cooks,  and 
when  "  set  "  in  the  middle,  put  on  one  side  of  it  a  fe.w 
spoonfuls  of  fruit-jelly  ;  fold  over,  and  turn  out  upon  a 
hot  dish.  Strew  po\vdered  sugar  over  it. 


Second  tlleek.  Suntrag. 

Noodle  Soup. 

Braised  Chicken.  Green  Corn  Sauta, 

Fried  Egg-plant.  Baked  Tomatoes. 

Ice  Cream  and  Cake. 

NOODLE  SOUP. 

Take  the  fat  from  the  top  of  your  cold  stock  ;  put  the 
latter  in  a  soup-pot ;  heat  to  a  gentle  boil.  Strain  through 
thin  muslin  ;  set  again  over  the  fire  ;  boil  and  skim  one 
minute ;  add  nearly  a  cupful  of  dried  noodles  and  simmer 
twenty  minutes.  If  you  have  no  noodles  made,  break  a 
handful  of  vermicelli  small,  and  cook  the  same  length  of 
time. 

BRAISED  CHICKEN. 

Clean,  wash,  and  stuff  a  pair  of  fowls.  Lay  slices  of 
fat  salt  pork  in  a  broad  saucepan,  and  upon  these  the 
chickens  with  thin  slices  of  pork  tied  over  their  breasts. 
Put  two  cupfuls  of  hot  water  in  the  pan,  cover  very 
securely  and  cook  slowly  an  hour  and  a  half — longer 
should  the  chickens  be  tough — and  this  is  a  good  way  to 


SECOND    WEEK— SUNDAY. 

cook  such.  At  the  end  of  that  time  remove  the  chicken 
to  the  hot-water  dish ;  cover  to  keep  hot ;  strain  the 
gravy  and  return  half  to  a  small  saucepan.  Add  a  little 
browned  flour  wet  with  cold  water,  and  boil  fast  to  a 
bright  brown  glaze.  Put  the  fowls  in  a  quick  oven  ;  take 
off  the  pork  ;  brush  all  over  with  the  glaze,  and  when 
brown,  serve.  Take  the  fat  from  the  reserved  gravy,  add 
the  water  in  which  the  giblets  were  boiled  ;  the  chopped 
giblets  themselves,  and  a  little  browned  flour,  also  pep- 
per. Boil  up  and  serve  in  a  boat. 

FRIED   EGG-PLANT. 
Please  see  Sunday  of  First  Week  in-  August. 

GREEN  CORN  SAUTE". 

Boil ;  then  cut  from'  the  cob ;  have  ready  in  a  sauce- 
pan a  little  butter,  seasoned  with  salt  and  pepper.  Stir 
in  the  corn  and  shake  and  toss  until  hot  and  glazed  with 
the  butter. 

BAKED  TOMATOES. 

Pare  with  a  sharp  knife ;  cut  in  thick  slices.  Put  a 
layer  of  crumbs  in  the  bottom  of  a  bake-dish  ;  wet  them 
with  a  little  of  your  soup-stock,  or  other  gravy ;  cover 
with  tomatoes,  seasoned  with  butter,  salt,  pepper  and 
sugar,  more  crumbs  moistened  with  gravy,  and  so  on,  to 
the  top  of  the  dish,  having  well-moistened  crumbs  for  the 
last  layer.  Cover,  and  bake  half  an  hour ;  then  uncover 
and  brown  quickly.  Serve  in  the  bake-dish. 

ICE  CREAM  AND  CAKE. 

For  directions,  too  full  and  explicit  to  need  repetition; 
please  see  Sunday,  Second  Week  in  July.  * 


AUGUST. 


Seionfo  tUeek.  ittonbag. 

A  Monday  Soup. 

Scallop  with  Baked  Eggs.  Mashed  Potatoes. 

Green  Peas.  Raw  Cucumbers. 


Huckleberry  Cake  and  Iced  Coffee. 

A  MONDAY  SOUP. 

Strip  all  the  meat  from  your  chicken-bones,  and  set  in 
a  cool  place,  while  you  break  the  skeletons  to  pieces,  and 
put  in  a  soup-pot  at  the  back  of  the  range,  with  the  dress- 
ing, skin,  and  gristly  bits.  Pour  on  three  quarts  of  water 
and  leave  it  to  simmer — always  covered — for  three  hours. 
Strain,  rubbing  the  stuffing  through  the  colander  ;  cool 
and  skim  ;  return  to  the  fire  with  a  cupful  of  yesterday's 
soup  (there  is  always  a  little  left  over,  if  it  is  only  saved 
from  the  swill-pail),  also  strained.  Have  ready  six  Boston 
crackers  split  and  dried  in  the  oven  for  half  an  hour,  but 
not  scorched.  Butter  these ;  lay  in  the  heated  tureen ; 
pour  upon  them  two  cups  of  boiling  milk,  and  let  soak, 
covered,  while  you  salt  and  pepper  your  soup,  and  add 
a  little  minced  parsley.  Should  there  not  be  dressing 
enough  to  thicken  it  well,  stir  in  a  little  corn-starch,  wet 
with  milk.  Boil  up,  and  pour  upon  the  crackers.  This 
soup  need  not  consume  fifteen  minutes  of  your  time,  and 
is  very  savory. 

SCALLOP  AND  BAKED  EGGS. 

Mince  your  chicken,  but  not  small ;  cover  the  bottom 
of  a  pudding-dish  with  fine  crumbs ;  put  in  the  chicken, 
wet  with  gravy  and  seasoned  to  taste  ;  strew  a  good  coat- 
ing of  crumbs  on  top,  and  this  with  butter-bits.  Set,  cov- 
ered, in  the  oven.  When  the  gravy  bubbles  to  the  surface 
remove  the  lid  and  break  upon  the  scallop  enough  eggs  to 
cover 'it  well.  Pepper  and  salt ;  lay  a  piece  of  butter  on 
each,  and  bake  until  well  "  set." 


SECOND  WEEK— MONDAY.  465 

MASHED  POTATOES. 

Boil,  mash,  and  whip  to  a  cream  with  a  fork,  mixing  in 
butter,  milk,  salt  and  a  dust  of  pepper,  as  you  go  on. 
Serve  in  a  deep  dish. 

GREEN  PEAS. 
See  Sunday  of  First  Week  in  August. 

RAW  CUCUMBERS. 

Pare  ;  lay  in  ice- water  one  hour ;  slice  and  pile  upon 
pounded  ice  in  a  glass  dish,  sending  around  condiments 
with  them. 

HUCKLEBERRY  CAKE. 

This  cake  should  have  been  made  on  Saturday.  It 
keeps  well,  and  is  much  better  the  second  day  than  the 
first. 

5  eggs  >  3  CUPS  °f  powdered  sugar  ;  i  cup  of  butter  ;  i 
cup  of  sweet  milk  ;  4  cups  of  prepared  flour  ;  i  teaspoon- 
ful  mixed  nutmeg  and  cinnamon  ;  2  cups  of  huckleber- 
ries dredged  with  flour  ;  £  teaspoonful  of  soda  stirred  in 
boiling  water  and  mixed  with  the  milk. 

Cream  butter  and  sugar;  add  the  beaten  yolks,  the 
milk,  the  flour,  alternately,  with  the  whipped  whites,  and, 
lastly,  the  dredged  berries.  Bake  in  small  loaves,  or  in 
patty-pans,  in  a  moderate  oven,  covering  as  it  begins  to 
brown.  It  takes  a  longer  time  to  bake  than  plain  cake. 

ICED  COFFEE. 

Make  more  coffee  than  needed  for  breakfast.     Set  by 
three  or  four  cups  of  strong  coffee,  adding   nearly  one- 
third  as  much  boiled  milk,  while  both  are  hot.     Set  in  ice, 
and,  in  seiving,  put  a  lump  of  ice  in  each  glass. 
ao* 


466  AUGUST. 

Sucsiratt. 


Tapioca  Soup. 

Beefsteak.  Tomatoes  and  Corn,  Stewed. 

Potatoes  in  Jackets.  Mashed  Squash. 

Peaches  and  Cream. 


TAPIOCA  SOUP. 

2  Ibs.  lean  veal  ;  2  Ibs.  beef-bones,  cracked ;  i  slice  of 
corned  ham  ;  i  carrot ;  bun'ch  of  herbs  ;  i  onion  ;  8  large 
tomatoes  ;  i  tablespoonful  of  sugar ;  pepper  and  salt : 
J  cup  granulated  tapioca,  previously  soaked  two  hours  in 
a  little  cold  water  ;  3  quarts  of  water. 

Slice  the  meat  and  vegetables,  and  put  on — leaving  out 
the  tomatoes — in  the  water,  to  boil  slowly  four  hours. 
At  the  end  of  the  second  hour,  skim  well,  and  add  the 
tomatoes.  When  the  time  is  up,  strain  the  soup,  take  out 
the  meat,  and  rub  the  vegetables  through  the  colander. 
Cool  and  skim  ;  season  with  sugar,  pepper,  salt,  and 
minced  herbs,  and  heat  up  anew.  When  it  boils,  add  the 
tapioca ;  stir  clear,  and  serve. 

BEEFSTEAK. 

Flatten  with  the  broad  side  of  a  hatchet,  and  broil  upon 
a  buttered  gridiron  over  a  clear  fire.  Lay  upon  a  hot 
dish,  pepper,  salt,  and  put  a  bountiful  spoonful  of  butter, 
cut  into  bits,  upon  it.  Cover  with  a  hot  dish  or  lid  for 
five  minutes  before  it  is  to  be  carved. 

TOMATOES  AND  Coiysr,  STEWED. 

Slice  eight  large  tomatoes,  when  you  have  skinned 
them.  Add  the  corn  cut  from  six  ears  ;  put  into  a  sauce- 
pan and  stew  twenty  minutes  ;  season  with  pepper,  salt, 
and  sugar.  Add  a  great  lump  of  butter  rolled  in  flour, 
and  cook  ten  minutes  longer. 

POTATOES  IN  JACKETS. 

Put  on  in  boiling  salt  water,  and  cook  twenty  minutes; 
then  throw  in  a  cup  of  cold  water.  Bring  rapidly  to  the 


SECOND    WEEK— WEDNESDAY. 

second  boil,  and,  when  a  fork  pierces  the  largest  easily, 
turn  off  the  water,  and  set  the  uncovered  pot  upon  the 
range,  to  dry  off  the  moisture.  Serve  in  a  dish  lined  with 
a  napkin. 

MASHED  SQUASH. 

Pare,  quarter,  lay  in  cold  water  ten  minutes,  and  cook 
soft  in  hot,  salted  water.  Mash  in  a  hot  colander  very 
quickly ;  season  with  butter,  pepper,  and  salt,  and  dish 
very  hot. 

PEACHES  AND  CREAM. 

See  Wednesday  of  First  Week  in  August. 


Second  Uhek.  lUebne0ban. 


Cream  Soup. 

Baked  Calf  s  Head,  with  Mushrooms.  Spinach. 

Succotash.  Lettuce. 


Apple  Pudding. 

CREAM  SOUP. 

The  liquor  in  which  your  calf's  head  was  boiled  ;  i 
onion  ;  bunch  of  parsley  ;  i  blade  of  mace  ;  i  cup  of 
milk  ;  yolks  of  2  eggs  ;  pepper  and  salt ;  i  teaspoonful 
corn-starch,  rubbed  in  cold  water. 

Boil  your  calf's  head  early  in  the  day,  until  you  can  just 
handle  it  without  breaking  it  to  pieces.  It  will  be  firmer 
for  baking  if  left  to  get  cold  at  this  juncture.  Skim  the 
pot-liquor,  put  in  the  sliced  onion,  parsley,  and  mace, 
and  boil  slowly  two  hours.  Strain,  cool,  skim,  season, 
and  thicken  slightly  with  the  corn-starch.  Beat  the  yolks 
in  a  bowl,  add  the  boiling  milk,  and  pour  into  the  heated 
tureen.  Add  the  soup,  stir  up  well,  and  serve. 

BAKED  CALF'S  HEAD,  WITH  MUSHROOMS. 
Set  the  cold  boiled  calf's  head  in  the  oven ;  pour  a  cup 
of  pot-liquor,  boiling  hot,  over  it,  and  bake  half  an  hour, 


468  AUGUST. 

basting  very  often.'  Then  dredge  well  with  flour  and 
baste  twice  with  butter.  Now  coat  thickly  with  a  paste 
made  of  the  brains,  boiled,  cooled  and  beaten  smooth  with 
an  egg,  and  seasoned  with  pepper  and  salt.  When  this 
has  browned,  dish  the  head.  Strain  the  gravy,  add  half  a 
cupful  of  mushrooms,  boiled  and  chopped,  a  very  little 
browned  flour,  the  juice  of  a  lemon,  and,  if  needed,  a  little 
boiling  water.  Stew  one  minute  and  send  up  in  a  boat. 

SPINACH. 

Boil  in  hot  water,  a  little  salt,  about  twenty  minutes. 
Drain  and  press  ;  then  chop  very  fine  and  return  to  the 
fire  with  a  good  lump  of  butter,  salt,  pepper,  sugar,  a  few 
tablespoonfuls  of  cream,  and  beat  to  a  smooth  mixture 
like  custard.  Pour  into  a  deep  dish  and  serve. 

SUCCOTASH. 

Cut  the  corn  from  six  or  seven  cobs  ;  mix  with  it  one- 
third  the  quantity  of  Lima  beans ;  just  cover  with  water, 
and  stew  gently  half  an  hour.  Turn  off  most  of  the  water, 
add  a  cup  of  milk,  and  when  this  heats,  a  great  lump  of 
butter  rolled  in  flour,  with  pepper  and  salt.  Simmer  half 
an  hour  longer,  stirring  up  often. 

LETTUCE. 

Pick  apart  the  heads  and  pile  upon  pounded  ice,  on  a 
glass  dish.  Pass  vinegar,  pepper,  salt,  and  powdered  sugar 
with  it. 

APPLE  PUDDING. 

Sliced  tart  apples ;  bread-crumbs ;  butter  ;  sugar  ;  cin- 
namon. 

Butter  a  pudding-dish  very  well,  and  put  in  a  layer  of 
crumbs ;  then  dots  of  butter ;  next,  sliced  apples  strewed 
with  sugar  and  cinnamon — more  buttered  crumbs.  Re- 
peat the  layers  in  this  order  until  your  dish  is  full,  with 
crumbs  on  top.  Bake,  covered,  half  an  hour — or  forty 
minutes  for  a  large  dish.  Turn  out,  pour  liquid  sauce 
over  it,  and  eat  hot  with  more. 


SECOND    WEEK— THURSDAY.  469 

Seconb  tDak.  ®t)ur0irap. 

Beef  Bouillon. 

Boiled  Beef  and  Vegetables. 

Mashed  Potatoes.  Raw  Tomatoes 


Peach  Pie. 


BEEF  BOUILLON. 

4 

6  Ibs.  of  round  of  beef,  bound  into  a  good  shape  with 
tape  ;  3  small  carrots ;  3  turnips  ;  8  very  small  young 
onions,  and  one  large  one  stuck  with  four  cloves.  Bunch 
of  herbs  ;  i  pint  of  string-beans  and  same  of  green  peas  ; 
i  small  head  of  cauliflower  ;  4  quarts  of  water  ;  pepper 
and  salt ;  noodles,  rice  or  sago. 

Put  the  beef  whole  into  the  water,  and  heat  slowly  to  a 
boil.  When  you  have  taken  off  the  scum,  dip  out  a  pint 
of  the  liquor,  an$  put  by  for  cooking  the  vegetables.  Add 
to  the  .liquor  left  with  the  beef  one  sliced  carrot,  one  tur- 
nip, also  sliced,  the  large  onion  and  the  herbs.  Stew 
slowly  four  hours ;  take  out  the  beef  and  keep  hot  over 
boiling  water.  Strain  the  soup,  pulping  the  vegetables  ; 
cool  and  skim,  return  to  the  fire,  and,  when  it  heats,  add 
noodles,  boiled  rice  or  soaked  German  sago.  Simmer 
five  minutes  and  pour  into  the  tureen. 

THE  BEEF  AND  VEGETABLES. 

Pare  the.  two  turnips  and  two  carrots  ;  string  the  beans  ; 
top,  tail  and  skin  the  onions,  and  cook  these,  with  the 
cauliflower,  half  an  hour  in  the  pint  of  hot  broth,  slightly 
salted.  Then  add  the  peas,  and  cook  twenty  minutes 
more.  Serve  the  beef  upon  a  hot  dish  ;  slice  the  turnips 
and  carrots  and  clip  the  cauliflower  into  bunches,  and  lay, 
each  kind  of  vegetable  by  itself,  about  the  meat.  Make 
a  sauce  by  heating  and  skimming  a  cupful  of  the  soup- 
broth,  stirring  into  it  a  great  spoonful  of  butter  rolled  in  a 
heaping  teaspoonful  of  flour,  and,  when  it  has  thickened, 
seasoning  with  pepper,  salt,  a  little  French  mustard,  and 
the  juice  of  half  a  lemon.  Serve  in  a  boat. 


47O  AUGUST. 

MASHED  POTATOES. 
Treat  as  directed  on  Monday  of  this  week. 

RAW  TOMATOES. 
See  Friday  of  First  Week  in  August. 

PEACH  PIE. 

Pare,  but  do  not  stone  ripe,  rich  peaches.  Have 
ready  your  pie  plates  lined  with  a  good  paste  ;  put  in  the 
fruit ;  sweeten  well ;  cover  with  pastry,  and  bake.  Eat 
fresh — not  warm — with  powdered  sugar  sifted  over  them. 


Seconir  tihek. 


Eel  Soup. 

Broiled  Chickens.  Broiled  Tomatoes. 

Scalloped  Squash.  Grape  Jelly. 

Watermelons  and  Nutmeg  Melons. 


EEL  SOUP. 

4  Ibs.  of  eels ;  3  quarts  of  water  ;  i  chopped  onion  ; 
minced  parsley ;  a  blade  of  mace ;  pepper,  salt,  and 
lemon -juice  ;  2  tablespoonfuls  of  butter  rolled  in  flour  ; 
dripping. 

Clean  the  eels,  removing  all  the  fat,  and  cufinto  short 
pieces.  Fry  a  chopped  onion  brown  in  plenty  of  dripping  ; 
wipe  the  eels  dry  and  fry  them  in  the  same.  Put  into  a 
pot  with  the  onion  and  mace ;  cover  with  three  quarts  of 
cold  water,  and  stew  slowly  two  hours.  Then  season  ; 
stir  in  the  floured  butter  ;  simmer  three  minutes,  add  the 
lemon-juice,  and  pour  out. 

BROILED  CHICKENS. 

Clean,  wash  off  the  blood,  but  do  not  soak  ;  split  down 
the  backs,  and  lay  upon  a  gridiron,  or  sticks  laid  over  a 


SECOND    WEEK— SATURDAY.  47 l 

dripping-pan  of  boiling  water.  Cover  with  another  pan 
and  steam  half  an  hour,  in  the  oven  or  upon  the  range. 
Wipe  off  the  moisture  lightly,  and  cook  upon  a  buttered 
gridiron  over  hot  coals,  turning  when  it  drips.  Let  it  get 
tender  and  brown  without  scorching.  When  done,  lay 
upon  a  hot  dish  ;  biitter  well,  pepper  and  salt,  and  send 
up  at  once. 

BROILED  TOMATOES. 

Slice  fine  ripe  tomatoes  without  peeling  them,  and  cook, 
held  between  the  wires  of  an  oyster-broiler,  until  hissing 
hot  and  slightly  browned.  Lay  upon  a  hot  dish,  and  dress 
with  a  mixture  of  butter  heated  almost  to  boiling,  with  a 
little  vinegar,  salt,  pepper,  and  mustard. 

SCALLOPED  SQUASH. 

Mash  in  the  usual  way ;  put  upon  a  layer  of  crumbs 
laid  in  the  bottom  of  a  pudding-dish,  having  seasoned  the 
squash  with  butter,  pepper,  and  salt.  Pour  a  little  cream 
on  top,  and  strew  with  buttered  crumbs.  Bake,  covered, 
half  an  hour,  then  brown. 

NUTMEG  AND  WATER  MELONS. 

Keep  both  on  ice  for  several  hours.  Serve,  by  wiping 
the  watermelon  and  laying  it  whole  upon  a  long  dish,  to 
be  carved  at  table.  If  cut  up  too  long  before  it  is  to  be 
eaten,  it  becomes  insipid.  Cut  the  nutmeg  melons  in  two  ; 
take  out  the  seeds,  and  put  a  lump  of  ice  in  each  half. 


Second    Uttk.  Saturbag. 

Vegetable  Soup  with  Eggs. 

Larded  Mutton  Chops.  Green  Peas. 

Boiled  Green  Corn.  Whole  Boiled    Potatoes 


Blackberry  Roley-Poley. 

VEGETABLE  SOUP  WITH  EGGS. 

3  Ibs,  of  beef — coarse  and  cut  into  strips ;  2  Ibs.  veal 
from  the  scrag  ;  2  Ibs.  marrow-bones  of  any  kind ;  2  car 


47-2  AUGUST. 

rots ;  i  turnip  ;  i  krge  onion  ;  6  tomatoes ;  corn  from 
three  ears,  grated  oft";  i  pint  of  green  peas  ;  sweet  herbs ; 
pepper  and  salt ;  6  quarts  of  water  ;  6  or  S  eggs. 

Put  the  meat,  bones,  and  all  the  vegetables  on  in  the 
water,  early  in  the  day,  and  boil  slowly  five  or  six  hours. 
Should  the  liquid  sink  more  than  one-third,  add  boiling 
water.  The  meat  should  be  in  rags,  and  the  vegetables 
broken  to  pieces.  Strain  ;  pulp  the  vegetables  through 
the  colander;  cool,  and  skim  the  stock,  and  season  well. 
Divide,  and  set  aside  a  goodly  portion  for  Sunday,  keep- 
ing it  on  ice.  Boil  up,  skim  again,  pour  into  the  tureen, 
and  lay  on  the  surface  the. poached  yolks  of  as  many  eggs 
as  there  are  people  to  be  served.  Use  the  whites  for 
white,  silver,  or  lady  cake. 

LARDED  MUTTON  CHOPS. 

Trim  off  all  the  fat  and  skin,  leaving  a  bare  piece  of  bone 
at  the  end  of  each.  Lard  closely  with  fat  salt  pork,  passing 
the  lardoons  quite  through  the  meat.  Put  on  in  a  sauce- 
pan, with  enough  gravy  to  cover  them,  and  what  remains  of 
your  can  of  mushrooms  from  day  before  yesterday.  They 
will  have  kept  well  on  ice.  Cut  each  mushroom  in  two. 
Cover,  and  simmer  gently  until  the  chops  are  tender.  (The 
gravy  should  be  cold  when  it  is  poured  upon  them.)  Take 
up  the  chops  ;  arrange  upon  a  dish.  Add  a  heaping  tea- 
spoonful  of  currant  jelly  and  a  little  browned  flour  to  the 
gravy,  boil  once,  and  pour  over  the  meat.  Garnish  with 
sliced  lemon. 

GREEN  PEAS. 

See  Sunday  of  First  Week  in  August. 

BOILED  GREEN  CORN. 
See  Sunday  of  First  Week  in  August. 

POTATOES  BOILED  WHOLE. 

Treat  as  directed  on  Tuesday  of  this  week,  only  strip- 
ping  off  the  skins  after  they  are  boiled,  and,  when  they  are 
dished,  dressing  them  with  hot  butter  mixed  with  minced 
parsley  and  pepper  and  salt.  Serve  very  hot. 


THIRD    WEEK— SUNDAY.  4/3 

BLACKBERRY  ROLEY  POLEY. 

i  quart  of  prepared  flour  ;  i  heaping  tablespoonful  of 
lard ;  and  the  same  of  butter,  rubbed  with  a  little  salt, 
into  the  flour ;  enough  milk — about  two  cups — to  make 
soft  dough. 

Roll  out  into  a  sheet  a  quarter  of  an  inch  thick.  Strew, 
leaving  a  narrow  margin  at  the  sides,  with  sound  black' 
berries,  sprinkled  with  sugar.  Roll  tightly.  Sew  up  with 
a  "felled"  seam,  in  a  cloth,  leaving  room  for  swelling. 
Put  into  a  pot  of  boiling  water,  and  keep  at  the  boil  an 
hour  and  a  quarter.  Dip  the  cloth  in  cold  wate'r  to 
loosen  it,  and  turn  out.  Eat  cold  with  hard  sauce. 


SEtytrtr  Ukek.  Sunirag. 

Tomato  Soup. 

Fillet  of  Veal.  Chopped  Potatoes. 

Green  Corn  Pudding.  String-Beans. 

Peach  Leche  Crdma. 
Marbled  Cake.        * 

TOMATO  SOUP. 

Take  the  fat  from  the  top  of  your  soup-stock  ;  heal 
and  add  a  pint  of  strained  tomato  sauce  well  seasoned 
Simmer  ten  minutes,  and  it  is  ready. 

FILLET  OF  VEAL. 

Boil,  blanch,  and  chop  two  sweetbreads ;  mix  with  them  a 
slice  of  cooked  corned  ham,  minced,  and  some  fine  bread- 
crumbs ;  season  with  pepper,  salt,  a  pinch  of  lemon-peel, 
and  bind  with  a  beaten  egg.  Stuff  a  fillet  of  veal  with  this 
mixture.  Bind  a  broad  strip  of  muslin  about  it,  as  wide 
as  the  meat  is  high  ;  set  in  a  dripping-pan,  and  pour  a  cup 
of  hot  water  around  it.  Cover  the  top  with  milk  in  which 
has  been  mixed  a  tablespoonful  of  melted  butter.  Pom 


474  AUGUST. 

on  carefully  so  as  not  to  run  down  the  sides.  Bake,  bast- 
ing for  one  hour  with  milk  and  butter,  for  another  hoin 
with  cream,  in  which  has  been  stirred  a  pinch  of  soda. 
Unbind  the  muslin  from  the  fillet,  dish  it  ;  add  to  the 
gravy  a  little  hot  water  and  a  teaspoonful  of  corn-starch 
wet  in  cold  water ;  boil  up,  and  pour  half  upon  the  veal, 
the  rest  into  a  boat. 

CHOPPED  POTATOES. 

Chop  cold,  boiled  potatoes  into  rather  coarse  dice ; 
cover  with  warm  milk  in  which  a  pinch  of  soda  has  been 
dropped  ;  when  very  hot,  stir  in  a  lump  of  floured  butter 
and  a  little  minced  parsley  and  onion.  Simmer  five  min- 
utes and  serve. 

GREEN  CORN  PUDDING. 
See  Friday  of  First  Week  in  August. 

STRING-BEANS. 
See  Tuesday  of  First  Week  in  August 

PEACH  LECHE-CR£MA. 

12  ripe  peaches,  pared,  stoned  and  cut  in  halves;  3 
eggs,  and  the  whiter  of  2  more  ;  \  cup  of  powdered  sugar  ; 
2  tablespoonfuls  of  corn-starch  wet  in  cold  milk  ;  i  table- 
spoonful  melted  butter  ;  i  pint  of  milk. 

Scald  the  milk,  stir  in  the  corn-starch,  and,  when  it 
begins  to  thicken,  take  from  the  fire  and  put  in  the  but- 
ter. When  lukewarm,  whip  in  the  beaten  yolks  until  all 
Are  very  light.  Put  a  thick  substratum  of  peaches  into  a 
dish;  strew  with  sugar,  and  pour  the  creamy  compound 
over  them.  Bake  in  a  quick  oven  ten  minutes  and 
spread  with  a  meringue  made  of  five  whites  whipped  stiff 
with  a  little  powdered  sugar.  Shut  the  oven-door  until 
this  is  firm.  Eat  cold  with  cream. 


THIRD    WEEK— MONDAY.  475 


5ll)irb 


Quick  Soup. 

Dijon  Pate.  Lima  Beans. 

Mashed  Potatoes.  Raw  Tomatoes. 

Pears,  Peaches,  and  Bananas. 
Iced  Coffee,  Crackers  and  Cheese. 


QUICK  SOUP. 

2  Ibs.  of  raw  lean  beef,  chopped  very  fine ;  3  pints  of 
boiling  water  in  which  an  onion,  a  turnip,  and  a  carrot — 
all  pared  and  sliced — have  been  boiled  twenty  minutes  : 
pepper,  salt,  and  a  tablespoonful  of  tomato  catsup. 

Put  the  beef  into  a  tin  pail  and  set  in  cold  water. 
Bring  this  slowly  to  a  boil,  then  pour  in  the  boiling  water 
upon  the  smoking  hot  meat  inside.  Cover  closely,  boil 
for  half  an  hour  in  the  hot  water  ;  turn  into  a  saucepan  ; 
season,  simmer  ten  minutes,  strain,  pressing  and  wringing 
the  meat,  and  pour  into  the  tureen. 

DIJON  PAT£. 

i  large  cup  of  cold  boiled  rice  ;  2  raw  eggs  ;  \  cup  of 
milk  ;  2  cups  of  minced  veal  ;  \  cupful  of  gravy  or  drawn 
butter;  4  hard  boiled  eggs,  sliced;  pepper  and  salt. 

Butter  a  pudding-mould — one  without  a  cylinder — and 
line  it  with  a  thick  coating  of  the  rice  worked  to  a  paste 
with  the  milk  and  beaten  eggs,  and  seasoned  with  pepper 
and  salt.  The  paste  should  be  quite  stiff.  Line  the  in- 
side of  this  in  turn  with  the  sliced  eggs,  and  within  this 
pack  the  minced  veal,  wet  with  gravy  and  seasoned  to 
taste.  The  stuffing  of  the  fillet  of  veal  should  be  chopped 
with  the  meat.  Cover  with  rice  ;  put  on  the  lid  of  the 
mould  ;  set  it  in  boiling  water  and  cook  one  hour.  Turn 
out  carefully,  and  serve  with  a  good  gravy  in  a  boat. 
The  gravy,  if  you  have  no  other,  can  be  made  of  odds- 
and-ends  of  the  veal  boiled  down  in  water.  Or  a  cup  of 
your  tomato  soup  of  yesterday  will  make  a  good  sauce. 


476  AUGUST. 

LIMA  BEANS. 
See  Wednesday,  First  Week  in  August. 

MASHED  POTATOES. 
Prepare  as  usual,  and  do  not  brown. 

RAW  TOMATOES. 
See  Friday  of  First  Week  in  August. 

PEARS,  PEACHES,  AND  BANANAS. 

Arrange  tastefully  in  fruit  dishes  or  baskets,  with  green 
leaves  about  them. 

ICED  COFFEE,  CRACKERS,  AND  CHEESE. 
See  Monday  of  Second  Week  in  August. 


Mutton  Broth. 

Brunswick  Stew.  Onions  Stewed  Brown. 

Potatoes  a  la  Duchesse.  Cucumbers. 

Peaches  and  Cream. 
Sponge-Cake. 

MUTTON  BROTH. 

3  Ibs.  of  lean  mutton  ;  2  turnips ;  i  carrot ;  2  onions ; 
bunch  of  parsley ;  i  cup  of  milk  ;  i  tablespoonful  of  corn- 
starch  ;  3  quarts  of  water. 

Boil  meat,  cut  into  strips,  and  the  vegetables,  sliced,  in 
the  water  two  hours  and  a  half.  The  water  should  be  re- 
duced one-third.  Strain,  taking  out  the  meat,  and  rub- 
bing the  vegetables  to  a  pulp  through  the  colander. 
Cool,  skim,  season,  and  return  to  the  fire.  Heat,  stir  in 


THIRD    WEEK— TUESDAY.  477 

the  corn-starch  wet  up  with  water,  and  pour  into    the 
tureen.     Add  the  milk,  boiling  hot,  stir  well,  and  serve. 

BRUNSWICK  STEW. 

3  fine  gray  squirrels,  skinned  and  cleaned — joint  as  you 
would  chickens  for  a  fricassee;  \  Ib.  of  fat  salt  pork;  i 
onion,  sliced ;  12  ears  of  corn  cut  from  the  cob  ;  6  large 
tomatoes,  pared  and  sliced ;  3  tablespoonfuls  of  butter 
rolled  in  flour ;  parsley  ;  enough  water  to  cover  the  squir- 
rels. 

Put  on  squirrels,  pork — cut  up  small — onion,  and  pars- 
ley in  the  water,  and  bring  to  a  boil.  When  this  has 
lasted  ten  minutes,  put  in  the  corn,  and  stew  until  the 
squirrels  are  tender.  Then  add  the  tomatoes,  cut  up  thin. 
Twenty  minutes  later,  stir  in  the  butter  and  flour.  Sim- 
mer ten  minutes,  and  pour  into  a  large,  deep  dish. 

ONIONS  STEWED  BROWN. 

10  or  12  small  onions  ;  i  cup  of  gravy  from  your  soup, 
before  it  is  strained  ;  seasoning. 

Top,  tail,  and  skin  the  onions.  Parboil  for  ten  min- 
utes ;  throw  off  the  water,  and  cover  with  the  cooled  and 
skimmed  gravy.  Season,  and  stew  until  the  onions  are 
tender.  Then  stir  in  a  tablespoonful  of  butter  rubbed  up 
with  browned  flour.  Simmer  five  minutes. 

POTATOES  1   LA  DUCHESSE. 

Work  a  beaten  egg  and  a  little  butter  into  each  cup  of 
mashed  potatoes  ;  put  a  tablespoonful  of  butter  into  a 
saucepan,  and  stir  and  turn  the  potato  in  it  until  very  hot. 
Do  not  let  it  "  catch "  on  the  sides.  Turn  out,  and 
mould  in  greased  muffin-rings.  Leave  it  to  cool  in  these  ; 
then  loosen  gently  upon  a  greased  baking-pan,  and  bake 
until  delicately  browned. 

CUCUMBERS. 
See  Monday  of  Second  Week  in  August. 

PEACHES  AND  CREAM,  WITH  SPONGE-CAKE. 
See  Wednesday  of  First  Week  in  August. 


478  AUGUST. 

5lI)irJr  tihtk.  ttUiitealtog. 

Ox-cheek  Soup. 

Roast  Beef.  Mashed  Squash 

Qreen  Corn  cut  from  the  Cob.       Fried  Egg-plant. 


Open  Apple  Custard  Tart. 


OX-CHEEK  SOUP. 

The  meat  from  the  cheeks  of  an  ox-head  ;  2  sliced 
onions,  fried  brown  ;  sweet  herbs ;  i  small  cup  of  rice ; 
i  teaspoonful  of  curry-powder  ;  3  quarts  of  water ;  pepper 
and  salt ;  bones  of  the  head. 

Cut  the  meat  very  small ;  put  with  the  '  fried  onions 
and  bones  into  a  pot,  and  pour  on  the  water.  Stew 
slowly  three  hours.  Strain,  cool,  skim  ;  put  in  seasoning, 
herbs,  and  the  rice,  previously  soaked  two  hours.  Stew 
half  an  hour ;  add  the  curry-powder,  wet  in  cold  water ; 
boil  up,  and  pour  out. 

ROAST  BEEF. 

Lay  a  neat  cut  of  rib-roast,  trimmed  and  skewered,  in 
a  dripping-pan  ;  dash  a  cupful  of  boiling  water  all  over  it, 
and  roast  ten  minutes  to  the  pound,  if  you  like  it  rare. 
Just  before  taking  it  up.  baste  it  with  butter— the  previous 
and  abundant  bastings  should  have  been  with  its  own 
gravy — dredge  with  flour,  and,  as  it  browns,  again  with 
butter.  Pour  off  the  fat  from  the  gravy  before  thicken- 
ing and  seasoning  it.  Much  of  the  so-called  beef  gravy  is 
only  fit  for  the  dripping-pot. 

MASHED  SQUASH. 

Pare,  quarter,  seed,  and  boil  in  hot,  salted  water. 
Drain,  and  mash  in  a  hot  colander  ;  season  with  pepper, 
salt,  and  butter,  and  dish  hot. 

GREEN  CORN  CUT  FROM  THE  COB. 
After  boiling,  cut  the  corn,  with  a  sharp  knife,  from  the 
cob,  into  a  hot  dish ;  stir  in  butter,  pepper,  and  salt,  and 
cover  to  keep  hot  until  eaten. 


THIRD    WEEK— THURSDAY.  479 

FRIED  EGG-PLANT. 
Please  see  Sunday,  First  Week  in  August. 

OPEN  APPLE  CUSTARD  TART. 

12  juicy,  tart  apples  ;  i  cup  of  sugar  ;  grated  peel  of  a 
lemon  ;  i  pint  of  milk  ;  3  eggs,  and  3  tablespoonfuls  of 
sugar,  for  the  custard  ;  good  pie-paste. 

Put  a  border  of  pie-crust  around  the  flat  brim  of  a  pie- 
plate,  without  lining  the  bottom.  Fill  the  plate  with 
sliced  apple,  sugared,  with  lemon-peel  scattered  here  and 
there.  Put  in  a  little  water.  Cover  with  a  crust,  in  the 
centre  of  which  you  have  marked  a  circle  with  a  cake- 
cutter,  or  large  tumbler.  Bake  the  pie ;  with  a  sharp 
knife,  cut  out  the  marked  circle  \  lift  ihe  centre-piece, 
and  fill  the  inside  of  the  pie  with  a  warm  custard  made  of 
the  milk,  eggs,  and  sugar,  boiled  until  it  begins  to  thicken, 
Eat  cold. 


<EI)ivlr  lUeek. 


Mrs.  B.'s  Corn  Soup. 

Smothered  Chicken.  Stuffed  Tomatoes. 

Scalloped  Potatoes.  Beets. 


Cottage  Pudding. 


MRS.  B.'s  CORN  SOUP. 

15  ears  of  corn,  grated  from  the  cob  as  close  as  the 
grater  will  take  oft"  the  grains  ;  the  bones  and  other  u  trim- 
mings "  of  yesterday's  roast  beef,  both  raw  and  cooked  ; 
i  onion  ;  i  cup  of  milk  ;  2  great  spoonfuls  of  butter, 
rolled  in  flour  ;  pepper  and  salt ;  3  quarts  of  water. 

Put  the  empty  cobs,  the  bones,  etc.,  with  the  onion,  on 
in  the  water,  and  stew  two  hours.  Strain  off  the  water, 
and  put  the  grated  corn  into  it  with  pepper  and  salt. 
Stew  gently  one  hour ;  add  the  floured  butter ;  simmei 


AVGVST. 

ten  minutes,  and  potar  into  the  tureen.     Add  the  milk* 
boiling  hot  ;  stir  up  and  serve. 

SMOTHERED  CHICKEN. 

Split  a  pair  of  youn^,  but  well-grown  chickens  down 
the  back,  as  for  broiling.  Lay  flat  in  a  dripping  pan  ; 
pour  a  cup  of  boiling  water  over  them,  and  invert  another 
pan  over  them  so  as  to  cover  closely.  Roast  half  an 
hour,  and  baste  very  freely  with  butter  and  water.  Ten 
minutes  later  baste  with  gravy  from  the  pan.  In  five 
more,  with  melted  butter,  profusely.  Bake  until  the  fowls 
are  tender  and  well  colored.  Dish,  salt  and  pepper  them  ; 
thicken  and  season  the  gravy  ;  pour  some  over  the  chick- 
ens and  send  up  the  rest  in  a  boat. 

STUFFED  TOMATOES. 

Choose  large,  smooth  tomatoes;  cut  a  piece  from  the 
top  of  each  ;  take  out  the  inside,  taking  care  not  to  cut 
the  skin.  Chop  up  the  tomato-pulp  with  a  little  cold 
beef;  add  one-fourth  as  much  bread  crumbs  as  you  have 
pulp,  and  wet  all  with  beef  gravy,  seasoning  with  a  little 
sugar,  pepper,  and  salt.  Kill  the  tomatoes  with  this 
force-meat  ;  put  on  the  top  slices  ;  pack  the  stuffing  that 
remains  between  the  tomatoes,  and  pour  ^ravy  upon  this  ; 
cover  and  bake  from  forty  to  forty-five  minutes. 


SCALLOPED 

2  cups  of  mashed  potatoes  ;  3  tablespoonfuls  of  cream  ; 
2  tablespoonfuls  of  butter  ;  yolks  of  4  hard-boiled  eggs  , 
i  raw  beaten  egg  ;  handful  fine  crumbs  ;  pepper  and  salt. 

Beat  up  the  hot  potatoes  light  with  butter,  cream,  raw 
egg  and  seasoning,  JPut  a  layer  in  the  bottom  of  a  bakes 
dish  ;  cover  with  thin  slices  of  yolk  ;  salt  and  pepper  ; 
put  on  more  potato,  and  go  on  thus  until  the  dish  is  full. 
.Cover  the  top  layer  of  potato  with  cnuubs,  and  bake, 
covered,  half  an  hour,  then  brown  4uickly.  Serve  in  the 
bake-dish. 

BEETS, 

Cut  off  the  tops,  taking  care  not  to  scratch  the  skins, 
Boil  at  least  one  ho'ur  ia  hot  salted  water  ;  scrape  and 


THIRD   WRRK—FRIDA  K 

slice.  Put  into  a  deep  dish  and  season  with  a  few  spoon- 
fuls of  hot  water  mixed  with  as  much  vinegar  and  a  little 
pepper  and  salt. 

COTTAOB  PUDDING. 

I  cup  of  milk  ;  i  tablespoonful  of  butter  rubbed  in  a 
cup  of  sugar;  2  eggs;  3  cups  of  prepared  flour;  a  little 
salt. 

Heat  the  yolks  into  the  butter  and  sugar ;  add  the  milk, 
then  the  flour,  alternately  with  the  whisked  whites.  Hake 
in  a  cake-mould ;  turn  out  hot  upon  a  plate,  cut  in  slices, 
and  cat  with  sweet  sauce. 


Wjivb  ilUck.  Jribaji. 

Pith  Chowder. 

Omelette  with  Gravy.  Boiled  Corn.  . 

Potato.  Salad. 

Peach  Batter  Pudding. 

FISH  CHOWDER. 

3  Ibs.  of  cod,  or  halibut,  or  any  other  firm  white  fish ; 
8  potatoes,  sliced  and  parboiled  ;  i  sliced  onion,  lar^e ; 
A  Ib.  fat  salt  pork,  cut  into  dice  ;  2  cups  of  boiling  milk, 
with  a  pinch  of  soda  stirred  in  ;  6  Boston  crackers,  split 
and  buttered  thickly  ;  chopped  parsley,  pepper,  and  salt 
to  taste  ;  i  lemon,  pared  and  cut  into  thin  slices ;  claret. 

Fry  the  pork  in  its  own  fat ;  add  the  onions,  and,  when 
they  are  brown,  drain  from  the  fat.  Put  a  layer  of  pork 
into  the  soup  pot ;  then,  one  of  potatoes,  peppered  ; 
next,  fish,  onions,  more  pork,  and  so  on.  Pour  in  a  glass 
«if  claret,  then  just  enough  boiling  water  to  cover  all.. 
Stew  gently  half  an  hour.  Line  the  tureen  with  buttered 
crackers  ;  pour  on  the  boiling  milk,  and  set  the  tureen  in 
boiling  water  until  the  chowder  is  done.  Just  before 
taking  it  up  add  the  parsley.  Boil  one  minute,  and  pour 
out. 

81 


482  AUGUST. 

OMELETTE  WITH  GRAVY. 

•  6  or  8  eggs  ;  i  tablespoonful  of  cream  ;  i  scant  cup  of 
gravy  left  from  or  made  of  the  remains  of  yesterday's 
chickens  ;  butter  for  frying. 

Put  a  good  piece  of  butter  in  a  frying-pan,  and  when  it 
hisses,  pour  in  the  beaten  eggs.  Shake  and  loosen  them 
as  they  form  ;  fold  over  in  the  middle  ;  invert  the  pan 
over  a  hot  dish,  and  pour  hot,  savory  gravy  around  it. 

BOILED  CORN. 
See  Sunday  of  First  Week  in  August. 

POTATO  SALAD. 
See  Sunday  of  First  Week  in  August. 

PEACH  BATTER  PUDDING. 

12  rich  ripe  peaches,  pared,  but  not  stoned  ;  i  quart 
of  milk;  about  io  tablespoonfuls  of  prepared  flour;  5 
beaten  eggs ;  i  tablespoonful  melted  butter ;  i  saltspoon- 
ful  of  salt. 

Set  the  peaches  closely  together  in  a  buttered  pudding- 
dish  ;  strew  with  sugar,  and  pour  over  them  a  batter  made 
of  the  ingredients  above  named. 


Sfytrtr  tlleek.  Saturttat). 

White  Mock  Turtle  Soup. 

Calf's  Liver  and  Bacon.  Breaded  Egg-plant. 

Corn  and  Tomatoes.  Made  Mustard. 

String-Beans. 

Nutmeg  Melons  and  Peaches. 


WHITE  MOCK  TURTLE  SOUP. 

i  calf  s  head,  cleaned  with  the  skin  on ;  $  Ib.  lean  ham, 
cut  into  strips ;   i  carrot ;  i  onion  ;  i  turnip  ;  bunch  of 


THIRD    WEEK— SATURDAY.  483 

sweet  herbs  ;  4  tablespoonfuls  of  flour  and  the  same  of 
butter ;  i  cup  of  milk ;  6  quarts  of  water ;  pepper  and 
salt. 

Boil  the  head  in  the  water  with  the  ham,  onion,  turnip, 
and  carrot  sliced,  and  the  chopped  herbs.  Cover,  and 
stew  slowly  until  the  bones  fall  from  the  meat.  Take  cut 
the  head  ;  return  the  bones  to  the  soup.  Divide  the  meat 
into  two  portions  ;  set  by  one  to  cool  for  present  use  ; 
put  the  other,  highly  seasoned,  into  a  large  bowl,  and  strain 
half  the  stock  over  it.  When  cool,  set  on  the  ice  for  to- 
morrow. Chop  the  calf's  ears,  and  the  less  desirable  parts 
of  the  meat  reserved  for  to-day,  fine,  and  put  back  upon 
the  bones  in  the  soup.  Boil  gently  half  an  hour.  Mean- 
time, put  the  butter  into  a  frying-pan,  and  when  hot,  stir 
in  the  flour.  It  must  not  get  at  all  brown.  When  it  is 
again  bubbling  hot,  stir  in  a  cupful  of  the  soup  ;  boil  one 
minute,  and  pour  it  out  to  cool.  Strain  your  soup  ;  stir 
in  the  cooled  mixture ;  boil  up  and  skim,  when  you  have 
seasoned  quite  highly  ;  put  in  three  or  four  handfuls  of 
meat-dice  cut  up  from  the  fat,  gelatinous  parts  of  the  cold 
head ;  simmer  to  a  boil ;  pour  into  the  tureen,  add  the 
milk,  boiling  hot,  and  send  to  table. 


CALF'S  LIVER  AND  BACON. 

3  Ibs.  of  fresh  liver  ;•  i  lb.  of  streaked  bacon  ;  juice  of  a 
lemon  ;  i  tablespoonful  of  flour,  and  same  of  butter  ;  pep- 
per, salt,  and  onion. 

Soak  the  liver  in  cold  water  fifteen  minutes  ;  wipe  dry, 
and  cut  in  strips  an  inch  wide,  and  three  long.  Cut  as 
many  thinner  strips  of  bacon,  and  fry  these  three  minutes 
in  their  own  fat ;  take  out  and  keep  hot  while  you  fry  an 
onion — sliced — with  the  liver  in  the  same  fat.  Salt,  pep- 
per, and  dredge  the  liver  in  flour  before  it  goes  in.  When 
it  is  done  lay  in  two  rows,  the  length  of  the  dish,  with  a 
strip  of  bacon  between  each  piece  and  the  next.  Strain 
the  fat,  and  return  to  the  pan  with  a  cupful  of  hot  water, 
the  butter  rubbed  into  the  flour,  and,  when  it  has  boiled 
up.  the  juice  of  a  lemon.  Pour  over  the  liver.  Pass 
mustard  with  this  dish. 


AUGUST. 

BREADED  EGG-PLANT.  • 

Slice  half  an  inch  thick,  and  lay  in  salt  and  water  one 
hour,  with  a  heavy  plate  on  top  to  keep  them  under. 
Then  wipe  dry,  dip  in  beaten  egg,  roll  in  cracker-crumbs, 
and  fry  in  hot  lard  or  dripping.  Drain,  pepper  and  salt 
them,  and  serve. 

STRING-BEANS. 

Be  doubly  careful,  as  the  season  advances,  to  pare  off 
the  toughening  fibres  on  both  sides.  Cut  in  short  pieces ; 
boil  in  hot  salted  water  forty  minutes,  drain,  pepper,  salt, 
and  butter. 

CORN  AND  TOMATOES. 

8  large  tomatoes,  pared  and  sliced  thin  ;  6  ears  of  corn, 
the  grains  shaved  from  the  cob  by  successive  strokes  of  a 
keen  knife ;  sugar,  pepper,  salt,  and  butter. 

Put  corn  and  tomatoes  together,  and  cook  forty  min- 
utes. Season,  and  simmer  ten  minutes  more.  Pour  out. 

NUTMEG  MELONS  AND  PEACHES. 

Halve  the  melons,  take  out  the  seeds,  and  put  a  piece 
of  ice  in  each  half.  Pile  the  peaches  in  a  fruit-dish,  cr 
basket,  with  green  leaves  between. 


Jouvtl) 


Clear  Soup. 

Larded  Ducks,  Succotash. 

Stewed  Squash.  Boiled  Potatoes. 

Peach   Ice-Cream. 
Cake. 

CLEAR  SOUP. 

Take  the  fat  from  your  soup-jelly  ;  pour  into  a  pot  and 
heat  until  you  can  strain  it  off  from  the  meat.     Cut  up  the 


FOURTH  WEEK— SUNDAY.  485*      *' 

lattei  ;  season  with  salt  and  a  little  spice,  and  put  back 
on  the  ice.  There  is  still  gelatine  enough  in  it  to  make 
it  valuable.  Boil  and  skim  your  soup  two  or  three  min- 
utes, and  add  a  small  cup  of  German  sago  which  hay  been 
soaked  in  a  little  water  one  hour.  When  clear,  serve. 

LARDED  DUCKS. 

After  cleaning  and  washing,  lard  the  breasts  of  a  pair 
of  ducks  with  narrow  strips  of  bacon.  You  must  have  a 
larding- needle  for  this,  since  both  ends  of  the  lardoons 
must  project  upon  the  same  surface.  Half  roast  the 
ducks ;  put  on  in  a  saucepan,  with  two  cups  of  broth 
made  by  abstracting  a  cup  of  jelly  from  your  soup-stock, 
thinning  it  with  boiling  water  and  seasoning  it.  Add  a 
chopped  onion  and  a  glass  of  claret.  Stew  half  an  hour, 
or  until  tender  ;  dish  ;  take  the  fat  from  the  gravy,  thicken, 
boil  and  pour  half  over  the  ducks,  the  rest  into  a  boat. 

SUCCOTASH. 

8  ears  of  corn — the  grains  cut  off;  about  a  pint  of 
Lima  beans ;  i  tablespoonful  of  floured  butter ;  pepper 
and  salt ;  j  cup  of  milk. 

Boil  corn  and  beans  for  nearly  an  hour  in  enough  boil- 
ing water  to  cover  them.  Turn  this  off,  add  the  milk  ; 
when  this  heats,  butter,  pepper  and  salt.  Simmer  ten 
minutes. 

STEWED  SQUASH. 

Pare,  seed,  quarter,  and  cook  soft  in  boiling  salted  water. 
Pour  this  off,  and  add  a  few  tablespoonfuls  of  strained 
gravy  from  your  ducks  —  or  any  other  you  may  have. 
Beat  the  squash  to  pieces  in  this,  in  the  saucepan  ;  season 
well  and  stir  until  as  stiff  and  smooth  as  apple  sauce ; 
then  dish  upon  crustless  slices  of  fried  bread. 

BOILED  POTATOES. 
See  Saturday,  Second  Week  in  August. 

PEACH  ICE-CREAM. 

i  quart  of  rich  milk  and  as  much  sweet  cream  ;  4  cups 
of  sugar  ;  6  eggs ;  i  quart  of  very  ripe  peaches  pared  and 
cut  small. 


486  AUGUST. 

Make  as  directed  in  full  on  Sunday  of  Second  Week  in 
July  ;  but  stir  in  the  peaches  just  before  closing  the  freezer 
for  the  second  time,  beating  them  \vell  into  the  congealing 
cream.  Unless  they  are  very  sweet,  you  would  do  well  to 
dredge  them  in  sugar  before  they  go  in. 


JFourtl) 


A  Medley  Soup. 

Casserole  of  Ducks,  and  Macaroni. 

Broiled  Ham.  Stewed  Onions. 

Chopped  Potatoes. 

Watermelons  and  Pears. 


A  MEDLEY  SOUP. 

Cut  up  the  cold  calfs  head — or  the  remains  of  it  set  by 
for  the  second  time  on  yesterday — into  dice.  Save  half 
to  be  added  as  a  final  touch  to  your  soup.  Put  the  rest 
with  the  skeleton  of  your  ducks  into  the  soup-pot,  and 
cover  with  three  quarts  of  water.  When  it  has  simmered 
three  hours  and  boiled  down  one-third,  strain  and  return 
to  the  fire,  with  half  a  cup  of  green  peas,  and  the  same  of 
tomato-sauce — or  you  can  put  in,  if  more  convenient,  the 
remnants  of  the  succotash  and  squash  left  from  Sunday's 
dinner.  If  you  use  the  raw  peas,  simmer  half  an  hour  ; 
if  the  cooked  vegetables,  but  ten  minutes.  Add  the  meat- 
dice,  boil  up  once,  and  serve. 

CASSEROLE  OF  DUCKS  AND  MACARONI. 

Make  according  to  directions  given  for  "  Dijon  Pate," 
on  Monday  of  Third  Week  in  August,  substituting  mac- 
aroni boiled  twenty  minutes  in  hot  salted  water,  then  cut 
into  quarter-inch  lengths,  for  the  boiled  rice,  and  minced 
duck  for  the  veal. 


FOURTH  WEEK— TUESDAY. 

BROILED  HAM. 

Cut  smooth  slices  of  cooked  ham,  and  broil  five  min 
utes  over — or  under — clear  coals.  Pepper  and  butter 
each,  and  give  also  a  mere  touch  of  French  mustard. 

STEWED  ONIONS. 

Top,  tail,  and  skin  the  pnions.  Cook  twenty  minutes 
in  boiling  water ;  throw  this  off,  and  cover  with  milk. 
Simmer  ten  minutes,  or  until  tender  ;  stir  in  a  lump  of 
floured  butter,  season  with  pepper  and  salt;  cook  two 
minutes,  and  dish. 

CHOPPED  POTATOES. 

Chop  coarsely  cold  boiled  potatoes.  Have  ready  in  a 
saucepan  a  little  good  dripping,  well  flavored.  As  it  heats, 
put  in  the  potatoes,  and  stir  until  smoking  hot  all  through. 

• 
WATERMELONS  AND  PEARS. 

Keep  the  watermelons  on  ice  for  some  hours  before  you 
send  them  to  table.  Lay  upon  a  large  flat  dish,  and  serve 
the  pears  in  a  fruit-dish  or  basket. 


Jourtl) 


Farina  Soup. 

Haricot  of  Mutton.  Moulded  Potato. 

Raw  Tomatoes. 


Baked  Berry  Dumplings. 
Iced  Tea. 

FARINA  SOUP. 

2  Ibs.  of  lean  coarse  beef;  2  Ibs.  of  murtton-bones ;  i 
onion ;  i  grated  carrot,  and  i  grated  turnip  ;  bunch  of 
herbs ;  pepper  and  salt ;  £  cup  of  farina,  soaked  two 
hours  in  a  cup  of  milk  ;  3  qts.  of  water. 


483  AUGUST. 

Crack  the  bones  and  chop  the  meat  and  onion.  Put 
these  on  witl  the  other  vegetables,  the  herbs,  and  water, 
and  boil  slowly  three  or  four  hours.  Strain,  cool,  skim 
and  season.  Put  in  the  farina  with  a  pinch  of  soda,  and 
simmer  half  an  hour. 

HARICOT  OF  MUTTON. 

3  Ibs.  of  lean  mutton ;  i  onion  ;  i  cup  of  gravy  taken 
from  your  soup  ;  i  dessertspoonful  of  tomato  catsup ;  i 
carrot ;  i  cup  of  green  peas  ;  i  glass  of  sherry  ;  2  spoon- 
fuls of  butter;  browned  flour  for  thickening  the  gravy; 
pepper  and  salt. 

Cut  the  mutton  into  strips  three  inches  long  by  one 
wide,  and  fry  these,  with  the  sliced  onion,  in  the  butter. 
Have  ready  the  gravy  in  a  saucepan,  and  put  in  the  meat. 
Stew  slowly  nearly  an  hour.  Then  add  the  carrot,  par- 
boiled and  sliced,  and  the  peas.  Stew  twenty  minutes  ; 
thickeri*the  butter  used  for  frying  with  browned  flour,  add 
pepper,  salt,  and  the  catsup  ;  pour  into  the  stew,  and 
cook  three  minutes.  Add  the  wine  ;  boil  up,  and  serve 
in  a  deep  dish. 

MOULDED  POTATO. 

Mash  the  potato  smooth,  working  in  a  little  milk,  but- 
ter, and  salt.  Grease  a  pudding-mould  ;  press  the  potato 
in  firmly,  and  turn  out  upon  a  hot  dish. 

RAW  TOMATOES. 
See  Friday  of  First  Week  in  August. 

BAKED  BERRY  DUMPLINGS. 

i  quart  of  prepared  flour  ;  2$  tablespoonfuls  of  lard 
and  butter  mixed ;  2  cups  of  milk,  or  enough  to  make  a 
soft  dough. 

Roll  out  a  quarter  of  an  inch  thick  ;  cut  into  oblong 
pieces,  rounded  at  the  corners.  Put  blackberries  or 
huckleberries  in  the  middle,  sprinkle  with  sugar,  and  bring 
the  edges  together,  pinching  them  to  keep  them  from 
parting.  Put  into  the  oven  with  the  joined  edges  down- 
ward, and  bake  forty  minutes.  Glaze  with  butter  just 
before  taking  them  up. 


FOURTH  WEEK— WEDNESDAY. 


Jourtl)  tthek.  tthlmtstrag. 

Squirrel  Soup. 

Fricasseed  Chicken.  Boiled  Rice. 

Scalloped  Tomatoes.  Lima  Beans. 


Fruit. 
Iced  Coffee  and  Ellie's  Cake. 

SQUIRREL  SOUP. 

2  large  fine  gray  squirrels,  skinned,  cleaned  and  cut  up , 
i  Ib.  lean  corned  ham,  cut  into  dice  ;  i  onion  ;  2  blades 
of  mace  ;  a  little  cayenne  ;  juice  of  a  lemon  ;  browned 
flour  ;  3  quarts  of  cold  water ;  dripping  ;  2  tablespoonfuls 
of  butter. 

Fry  squirrel  and  onion  in  the  dripping  to  a  light  brown. 
Drain  off  the  fat  and  put  them  into  the  soup-pot  with  the 
water,  ham,  and  mace.  Cover  closely,  and  stew  until 
the  meat  is  in  rags,  and  the  water  reduced  one-third. 
Strain,  cool,  and  skim  ;  season  and  put  over  the  fire. 
When  it  boils,  skim  well,  and  stir  in  the  butter,  cut  up  in 
browned  flour.  When  it  has  thickened,  add  the  lemon- 
juice  and  serve. 

FRICASSEED  CHICKEN. 

Clean,  wash  and  cut  up  a  pair  of  full-grown  chickens. 
Wash,  but  do  not  soak.  Put  into  a  pot  with  half  a  pound 
of  fat  salt  pork,  cut  very  thin,  and  enough  cold  water  to 
cover  them.  Heat  very  slowly,  and  cook  until  tender. 
When  done  add  a  chopped  onion,  with  chopped  parsley 
and  pepper.  Cover  again,  and  five  minutes  later,  stir  in 
a  great  tablespoonful  of  butter  rolled  in  flour.  Heat  in 
another  saucepan  a  cup  of  milk  ;  add  two  beaten  eggs  ; 
boil  one  minute.  Arrange  the  chickens  upon  a  dish ; 
strain  the  gravy  ;  stir  in  the  milk  and  eggs,  and  without 
putting  again  over  the  fire,  pour  over  the  fowls. 

BOILED  RICE. 

Wash  well  in  several  waters.  Strain  a  half  cupful  of 
your  chicken  gravy  with  an  equal  quantity  of  soup  ;  add 


490  AUGUST. 

a  little  boiling  water,  and  put  on  with  the  rice  in  a  farina- 
kettle.  When  it  is  quite  soft,  and  has  absorbed  all  the 
broth,  salt  it,  and  stir  in  a  little  boiling  milk  in  which  has 
been  melted  a  teaspoonful  of  butter,  and  a  little  minced 
parsley.  Turn  into  a  hot  dish,  when  it  has  soaked  up  the 
milk,  and  pass  grated  cheese  with  it. 

SCALLOPED  TOMATOES. 

Pare  and  slice  fine  ripe  tomatoes.  Put  into  a  bake- 
dish  with  alternate  layers  of  buttered  bread-crumbs.  Sea- 
son each  stratum  of  t9mato  with  pepper,  salt  and  sugar. 
Bake  covered,  until  very  hot — then,  brown.  The  upper- 
most layer  should  be  of  crumbs. 

LIMA  BEANS. 
See  Wednesday,  First  Week  in  August. 

FRUIT. 

Dispose  to  the  best  advantage  in  baskets  or  dishes,  with 
a  garnishing  of  green  leaves. 

ICED  COFFEE  AND  ELLIE'S  CAKE. 

• 

See  Monday,  Second  Week  in  August,  for  Iced  Coffee. 
For  Ellie's  Cake,  please  consult  "  GENERAL  RECEIPTS, 
No.  i,  OF  COMMON  SENSE  IN  THE  HOUSEHOLD  SERIES," 
page  326. 


Ham  and  Veal  Soup. 

Beefsteak  Pudding.  Stuffed  Egg-plant. 

Mashed  Potatoes.  Summer  Salad. 


Peach  Trifle. 


HAM  AND  VEAL  SOUP. 

2  Ibs.  of  lean  ham — that  near  the  hock  will  do — cut  into 
strips  ;  2  Ibs.  of  lean  veal ;  2  carrots  ;  2  onions  ;  i  blade 
of  mace;  £  of  a  cabbage  heart,  minced  and  parboiled; 


FOURTH  WEEK— THURSDAY.  49 1 

2  lemons;  pepper;  4  quarts  of  water;   i   tablespoonful 
of  Hour  wet  up  in  cold  water. 

Put  on  meat,  chopped  vegetables,  and  water,  and  cook 
for  four  hours.  Strain,  cool,  and  take  off  the  fat.  The 
vegetables  should  be  pulped  through  the  colander.  Re- 
turn to  the  fire,  boil  and  skim  for  five  minutes  ;  having 
seasoned  with  pepper,  stir  in  the  flour ;  boil  three  min- 
utes, and  pour  out. 

BEEFSTEAK  PUDDING. 

z\  Ibs.  of  rumpsteak  ;  i  quart  of  prepared  flour  ;  £  Ib. 
powdered  suet,  chopped  with  the  flour  ;  pepper  ;  salt ;  a 
very  little  minced  parsley;  i  small  pick'led  onion,  chopped  ; 
nearly  a  cupful  of  broth,  taken  from  the  soup,  cooled  and 
skimmed. 

Make  a  paste  of  the  suet  and  salted  flour  mixed  with  a 
little  ice-water.  Roll  it  out  and  line  a  round  bowl  with  it. 
Cut  the  meat  into  dice;  pepper  and  salt  each  piece,  and 
roll  in  flour.  Put  them  inside  of  the  paste  ;  strew  over 
them  the  parsley  and  pickle,  and  pour  in  the  cold  gravy. 
Cover  the  top  with  a  paste-crust,  overlapping  the  greased 
edges  of  the  bowl ;  press  this  down  firmly  all  around  ;  en- 
velop all  in  a  stout  cloth,  tied  tightly  under  the  bottom 
of  the  bowl ;  plunge  into  boiling  water  and  cook,  at  a 
steady  boil,  two  hours  and  a  quarter.  Untie  the  cloth, 
invert  the  bowl  with  care  over  a  hot  dish ;  turn  out  the 
pudding,  ar.d  serve  at  once. 

STUFFED  EGG-PLANT. 

Parboil  fur  ten  minutes.  Slit  down  the  side,  and  take 
out  the  seeds.  Prop  open  the  cut  with  a  bit  of  clean 
wood,  and  lay  in  salt  and  water  for  one  hour.  Stuff  with 
a  force-meat  of  crumbs,  fat  salt  pork,  salt,  pepper,  nut- 
meg, parsley,  and  a  bit  of  onion,  all  chopped.  Moisten 
with  a  good  gravy.  Wind  soft  string  about  the  egg-plant, 
to  keep  the  cut  closed,  and  bake,  putting  a  cupful  of  weak 
broth  in  the  dripping  pan.  Baste  frequently ;  at  first, 
with  butter  and  water,  then  with  the  gravy.  Baste  twice 
with  butter  at  the  last.  Lay  the  egg-plant  in  a  deep  dish  ; 
add  to  the  gravy  a  tablespoonful  of  butter  rolled  in  flour,. 


492  AUGUST. 

and,  when  this  boiVs,  two  or  three  spoonfuls  of  milk  01 
cream.     Just  boil,  and  pour  upon  the  egg-plant. 

MASHED  POTATOES. 

Whip  boiled  potatoes  light  with  a  fork  ;  beat  in  milk, 
'butter,  and  salt,  and  heap  like  rock-work  upon  a  hot  dish. 

SUMMER  SALAD. 

2  heads  of  lettuce  ;  a  handful  of  water-cresses ;  5  very 
tender  radishes,  scraped  and  cut  up ;  i  cucumber,  pared, 
laid  in  ice-water  for  an  hour,  then  sliced ;  3  hard-boiled 
eggs  ;  2  teaspoonfuls  of  white  sugar,  and  i,  each,  of  salt, 
pepper,  and  made  mustard ;  2  tablespoonfuls  of  salad  oil, 
and  6  of  vinegar. 

Rub  sugar,  salt,  pepper,  and  mustard,  to  a  paste  with 
the  oil.  Pound  the  yolks  fine,  and  work  in.  Then  whip 
in,  very  gradually,  the  vinegar.  Arrange  the  vegetables, 
all  cut  up  neatly,  in  a  salad-bowl,  and  strain  the  dressing 
over  it.  Garnish  with  the  whites,  sliced,  laid  around  in  a 
chain,  with  a  nasturtium  flower  in  every  two  or  three 
links. 

PEACH  TRIFLE. 

12  fine  peaches,  pared  and  sliced  very  thin  ;  i  package 
Coxe's  gelatine ;  2  cups  white  sugar  ;  i  pint  of  boiling 
and  i  cup  of  cold,  water;  i  cup  of  rich,  sweet  cream, 
with  a  pinch  of  soda  dissolved  in  it,  then  whipped  light  in 
a  syllabub-churn. 

Soak  the  gelatine  two  hours  in  the  cup  of  cold  water. 
Put  it,  with  peaches  and  sugar,  into  a  bowl ;  cover,  and 
let  sta-nd  an  hour.  Then  pour  on  the  boiling  water  ;  stir 
and  mash  the  peaches,  and  strain  through  muslin.  When 
cold  and  slightly  congealed,  beat  in  quickly,  a  spoonful 
at  a  time,  the  whipped  cream.  It  should  be  thick  and 
white,  or  faintly  colored.  Form  in  a  wet  mould  set  cc 
ice.  Eat  with  cake. 


FOURTH  WEEK— FRIDAY.  493 


Cauliflower  Soup,  without  Meat. 

Fillets  of  Halibut,  with  Potatoes. 
Beef's  Tongue,  with  Peas. 
Green  Corn  Pudding.  Raw  Cucumbers. 

Melons,  Peaches,  and  Pears. 

CAULIFLOWER  SOUP,  WITHOUT  MEAT. 

i  fine  cauliflower  ;  2  tablespoon fuls  of  butter  rolled  in  i 
of  flour  ;  i  onion  ;  bunch  of  parsley  ;  2  blades  of  mace  ; 
2  quarts  of  water ;  2  cups  of  milk ;  pepper  and  salt ;  a 
pinch  of  soda  in  the  milk. 

Cut  the  cauliflower  into  bunches,  reserving  about  a 
cupful  of  small  clusters  to  put  whole  into  the  soup.  Chop 
the  rest,  also  the  onion  and  herbs,  and  put  on  in  the 
water,  with  the  mace.  Cook  an  hour,  and  rub  through  a 
colander.  Return  the  puree,  thus  obtained,  to  the  pot, 
and  season  with  pepper  and  salt.  As  it  boils,  stir  in  the 
whole  clusters,  previously  boiled  tender  in  hot,  salted 
water,  and  left  to  cool.  When  the  soup  is  again  hot,  put 
in  the  floured  butter ;  stir  until  this  has  thickened  ;  pour 
into  the  tureen,  and  add  the  boiling  milk.  Pass  sliced 
lemon  and  cream  crackers  with  it. 

FILLETS  OF  HALIBUT,  WITH  POTATOES. 

3  Ibs.  of  halibut,  cut  into  strips  three  inches  long,  one 
wide,  and  three-quarters  of  an  inch  thick  ;  3  tablespoon- 
fuls  of  butter ;  pepper  ;  salt ;  i  teaspoonful  of  anchovy 
paste  ;  a  pinch  of  cayenne ;  a  little  boiling  water;  juice 
of  a  lemon. 

Lay  the  slices  of  fish  in  salt  and  water  for  half  an  hour. 
Wipe  them  dry.  Have  ready  the  butter  in  a  saucepan, 
with  pepper  and  salt.  When  it  is  hot,  put  in  the  pieces 
of  fish,  and  cook  gently,  without  browning,  until  tender. 

Meanwhile,  cut  some  potatoes  round  with  your  "  gouge," 
or,  if  you  have  none,  into  neat  squares ;  parboil  and 


494  AUGUST. 

drain  them,  and  simmer  ten  minutes  in  enough  hot  milk 
to  cover  them  ;  then  stir  in  a  lump  of  butter  ;  season 
with  pepper  and  salt.  Cook  five  minutes ;  drain  the 
liquid  into  another  saucepan,  and  keep  the  potatoes  hot. 
.Lay  the  fish  in  order  upon  a  hot  dish,  the  potatoes  around 
it,  anc  set  over  hot  water,  while  you  thicken  the  milk  in 
which  the  potatoes  were  boiled  (never  omitting  the  pinch 
of  soda),  wi  ;h  a  little  flour.  Boil  up,  add  the  butter  used 
for  cooking  the  fish,  and  the  anchovy  sauce.  Squeeze  a 
small  lemon  over  the  fish,  and  pour  on  the  hot  sauce. 

BEEF'S  TONGUE  WITH  GREEN  PEAS. 

Parboil  a  corned  tongue.  Take  it  from  the  water, 
trim  off  the  root  and  pare  away  the  skin.  Put  into  a 
broad  saucepan  with  a  cup  of  yesterday's  soup,  half  a 
minced  onion,  a  teaspoonfui  of  sugar,  a  little  parsley  and 
pepper.  Cover,  and  cook  slowly  one  hour,  or* until  ten- 
der. Slice  round,  and  lay  upon  a  hot  dish.  Heap  each 
slice  with  a  great  spoonful  of  green  peas  boiled  in  hot 
salted  water,  drained  well,  and  seasoned  with  butter,  salt, 
and  pepper.  Strain  the  gravy,  add  a  little  of  the  water 
in  which  the  tongue  was  boiled,  a  small  spoonful  of  made 
mustard — French  mustard  if  you  have  it — the  juice  of 
half  a  lemon,  and  thicken. with  browned  flour.  Boil  up 
and  serve  in  a  boat. 

GREEN  CORN  PUDDING. 
See  Friday  of  First  Week  in  August. 

RAW  CUCUMBERS. 

Pare,  lay  in  ice-water  one  hour ;  slice,  and  pile  upon 
pounded  ice  in  a  glass  dish,  passing  the  condiments  with 
them. 

MELONS,  PEACHES,  AND  PEARS. 

Serve  the  melons  upon  flat  dishes ;  the  peaches  and 
pears  in  fruit-salvers  or  in  fancy  baskets,  with  green  leaves 
and  flowers  disposed  tastefully  among  them.  All  would 
be  the  more  refreshing  for  having  lain  in  the  ice-box  or 
refrigerator  awhile. 


FOURTH  WEEK— SATURDAY.  495 


Jbitrtl)  tU eek. 

Beef  Stock  Soup. 

Boilel   Ham.  Onion  Tomato  Sauce. 

Squash  au  Gratin.  Stripped  Potatoes. 

Whole  Peach  Pie. 

BEEF  STOCK  SOUP. 

5  Ibs.  of  beef,  and  as  many  of  bones  ;  2  carrots ;  2 
onions,  sliced  and  fried  in  dripping ;  2  turnips  ;  bunch  of 
herbs  ;  7  quarts  of  water ;  2  teaspoonfuls  essence  of  cel- 
ery, or  3  stalks  of  the  green  plant,  with  the  tops  cut  off ; 
pepper  and  salt ;  dice  of  fried  bread  ;  i  large  spoonful  of 
tomato  catsup. 

Cut  up  the  meat,  and  chop  the  vegetables.  Put  with 
the  herbs  and  cracked  bones  into  a  pot,  and  pour  on  two 
quarts  of  water.  Heat  slowly,  and  after  it  has  boiled  one 
hour,  skim  well,  and  add  the  other  five  quarts — also  cold. 
Cook  steadily  four  or  five  hours  longer,  then  strain,  rub- 
bing the  vegetables  to  pieces.  There  should  be  at  least 
five  quarts  of  liquid.  If,  in  the  boiling,  it  has  lost  too 
much,  you  should  have  replenished  the  pot  with  boiling 
water.  Take  out  two  quarts  for  to-day's  soup.  Return 
meat  and  bones  to  the  fire,  and  pour  the  rest  of  the  soup 
over  them  with  another  quart  of  cold  water.  Cover  very 
closely  and  simmer  at  the  back  of  the  range  two  hours 
longer.  Then  set  away  in  an  earthenware  vessel,  having 
seasoned  it,  and  when  cold,  put  on  ice.  You  will  now 
have  made  soup-stock  for  three  days. 

Cool  the  portion  kept  out  for  to-day  ;  take  off  all  the 
fat,  season  and  re-heat  it.  Boil  gently  and  skim  well. 
Stir  in  the  catsup,  and  pour  upon  the  fried  bread  already 
put  into  the  tureen. 

BOILED  HAM. 

Wash  a  ham  thoroughly,  scrubbing  off  all  the  rusty 
parts  with  the  dust.  Put  on  in  plenty  of  cold  water,  and 
boil  twenty  minutes  to  the  pound.  Let  it  get  almost  cold 


AUGUST. 

in  the  water.  If  possible,  do  this  oh  Friday,  and  do  not 
skin  until  perfectly  cold  on  Saturday.  The  fat  will  then 
be  white  and  prettily  pitted,  and  the  skin  leave  it  easily. 
Twist  frilled  paper  about  the  shank,  and  lay  in  a  bed  of 
curled  fresh  parsley.  Carve  in  thin  slices. 

ONION  TOMATO  SAUCE. 

2  quarts  of  ripe  tomatoes  ;  i  onion,  chopped  ;  i  table- 
spoonful  of  chopped  parsley  ;  2  teaspoonfuls  sugar  ;  pep- 
per and  salt  to  taste  ;  i  tablespoonful  of  butter  rolled  in 
flour. 

Pare  the  tomatoes,  and  slice  thin.  Stew  with  the  onion 
half  an  hour ;  then  pulp  through  a  colander ;  return  to 
the  saucepan  with  the  seasoning,  and  when  again  hot,  stir 
in  the  parsley  and  floured  butter.  Boil  gently  three  min- 
utes. 

SQUASH  AU  GRATIN. 

Boil  and  mash,  as  usual,  pressing  out  the  water.  Beat 
up  with  a  good  bit  of  butter,  season  with  pepper  and  salt ; 
finally  whip  in  two  or  three  tablespoonfuls  of  milk  and 
a  raw  egg.  Pour  into  a  buttered  pudding  dish ;  strew 
thickly  with  fine  crumbs  and  bake  in  a  quick  oven  to  a 
light  brown. 

STRIPPED  POTATOES. 

P-eel  and  cut  potatoes  lengthwise  into  strips.  Lay  in 
ice-water  half  an  hour.  Dry  between  two  clean  towels, 
and  fry  to  a  pale  brown  in  hot,  salted  lard.  Shake  in  a 
heated  colander  to  clear  them  of  the  fat,  and  turn  into  a 
dish  lined  with  a  napkin. 

WHOLE  PEACH  PIE. 

Pare  ripe  peaches  without  removing  the  stones.  Have 
your  pie-dishes  ready  lined  with  a  good  paste,  fill  with  the 
peaches ;  strew  these  with  sugar,  and  cover  with  crust. 
Bake  in  a  steady  oven.  Sift  sugar  over  it,  and  eat  fresh, 
with  cream  po'ired  upon  each  slice. 


FIRS "I    WEEK— SUNDAY.  4Q? 


SEPTEMBER. 


JTrst  lUttk.  Stwtrag. 

Vermicelli  Soup. 

Roast  Beef  and  Browned  Potatoes.  Fried  Egg-plant. 

Boiled  Green  Corn.  Raw  Tomatoes. 

Narcissus  Blanc-Mange. 
Iced  Coffee  and  Sliced  Cake. 


VERMICELLI  SOUP. 

Take  the  fat  from  the  top  of  your  soup-stock  ;  dip  out 
rather  more  than  half.  Add  a  little  seasoning  to  that  which 
remains,  and  return  to  the  ice.  Should  the  weather  be  very 
warm  it  will  be  wise  to  heat  all  together,  and  then  divide, 
returning  the  smaller  portion  to  the  ice.  Warm  the  stock 
designed  for  to-day  with  the  remains  of  yesterday's  to- 
mato sauce  ;  and  when  it  begins  to  boil,  strain  through 
thin,  coarse  muslin.  Put  back  over  the  fire,  and  take  off 
all  the  scum  that  rises  in  ten  minutes'  boil.  -Then  put  in 
a  scant  cupful  of  vermicelli,  which  has  been  broken  up 
small,  boiled  five  minutes  in  very  hot  water,  and  drained. 
Simmer  five  minutes,  and  pour  out. 

ROAST  BEEF  AND  BROWNED  POTATOES. 

Have  all  gristly  parts  of  the  beef  cut  away,  and  such 
bones  removed  as  will  injure  the  shape,  or  embarrass  the 
carver.  Put  the  beef  into  a  dripping-pan,  throw  a  cupful 
of  boiling  water  over  it,  and  roast  ten  minutes  per  pound, 
basting  very  often  and  copiously.  Just  before  taking  it 
up,  dredge  with  flour  and  baste  once  with  butter.  After 
dishing  the  meat,  pour  the  top  from  the  gravy  ;  add  a  little 
boiling  water ;  put  it  into  a  saucepan,  and  thicken  witb 
browned  flour.  Pepper,  and  serve  after  a  brief  boil. 


SEPTEMBER. 

BROWNED  POTATOES. 

Boil,  and  strip  off  the  skins  of  large,  fair  potatoes.  Half 
an  hour  before  you  take  up  the  meat  pour  off  the  fat  from 
the  gravy  ;  lay  your  potatoes  in  the  dripping-pan,  and 
cook  brown,  basting  frequently.  Lay  about  the  meat 
when  dished. 

FRIED  EGG-PLANT. 

Slice  half  an  inch  thick,  and  lay  in  salt  water  one  hour, 
with  a  heavy  plate  on  top  to  keep  under  the  water.  Pare 
each  slice.  Make  a  .batter  of  two  eggs,  a  cup  of  milk,  a 
little  salt,  and  flour  for  thin  batter.  Wipe  the  egg-plant 
perfectly  dry  ;  dip  each  slice  in  the  batter,  and  fry  in  hot 
dripping.  Drain  well,  and  serve  on  a  heated  flat  dish. 

BOILED  GREEN  CORN. 

Strip  off  all  but  the  thin  husk  next  the  corn.  Turn  this 
dow-n,  and  pick  off  the  silk  from  the  grains.  Replace  the 
husk,  tie  a  thread  about  it  to  keep  it  smooth,  and  cook 
the  corn  from  thirty  to  forty  minutes,  according  to  size 
and  age.  Pull  off  the  husk  ;  break  the  stalk  close  to  the 
ear,  and  serve,  wrapped  in  a  napkin. 

RAW  TOMATOES. 

Pare  and  slice ;  put  into  a  salad  dish,  and  dress  as  fol- 
lows :  Rub  one  teaspoonful  of  sugar,  and  half  as  much 
each  of  pepper,  salt,  and  French  or  other  made  mustard, 
smooth  with  two  tablespoonfuls  of  salad-oil.  Beat  in,  a 
little  at  a  time,  five  tablespoonfuls  of  vinegar,  and  half  a 
teaspoonful  extract  of  celery.  Pour  over  the  tomatoes, 
and  set  on  ice  until  wanted. 

NARCISSUS   BLANC-MANGE. 

i  quart  of  milk  ;  i  package  Cooper's  gelatine,  soaked 
in  2  cups  of  cold  water ;  yolks  of  4  eggs,  beaten  light; 
2  cups  white  sugar;  i  large ^cup  of  sweet  cream,  whipped 
with  a  little  powdered  sugar,  and  flavored  with  vanilla  ; 
rose-water  for  the  blanc-mange. 

Heat  the  milk  to  scalding.  Stir  in  the  sugar  and  gela- 
tine, and  when  these  are  dissolved,  beat  in  the  yolks,  and 


FIRST  WEEK— MONDAY.  499 

cook  two  minutes.  Turn  out  into  a  shallow  dish  to  cool. 
When  it  begins  to  form,  put,  a  few  spoonfuls  at  a  time, 
into  a  bowl,  and  whip  vigorously,  flavoring  with  rose- 
water.  When  it  is  a  yellow  sponge,  put  into  a  wet  mould, 
with  a  cylinder  in  the  centre.  Do  this  on  Saturday.  On 
Sunday  turn  into  a  dish,  and  fill  the  whole  in  the  midd:e 
Tvith  whipped  cream,  just  churned.  Lay  more  whipped 
cream  about  the  base.  Like  all  other  preparations  of 
gelatine,  this  should  be  kept  upon  ice  until  you  are  ready 
to  use  it. 

ICED  COFFEE   AND  SLICED  CAKE. 
Make  the  coffee  at  breakfast-time.     It  should  be  very 
strong.     While  hot  add  one-fourth  as  much  boiling  milk. 
When  cool  put  on  ice,  and  serve  with  more  ice  in  the 
tumblers.     Send  around  a  basket  of  cake  with  it. 


Jtrst  illttk.  ftlontrag. 

Ham  and  Egg  Soup. 

Braised  Larded  Beef.  Chopped  Potatoes  and  Corn. 

Cucumbers  and  Opion  Salad.  Stewed  Squash. 


Peaches  and  Cream. 

HAM  AND  EGG  SOUP. 

A  ham-bone  broken  to  bits  ;  i  quart  of  cold  water  ;  3 
pints  of  good  stock  ;  as  many  poached  eggs  as  you  have 
people  at  table  ;  a  little  pepper;  £  cup  of  rice. 

Boil  your  ham-bone  in  a  quart  of  water  until  the  liquid 
is  reduced  one-half.  Strain  off  the  stock  from  the  meat 
and  bones  in  the  jar  or  bowl ;  add  the  ham  broth  and 
half  a  cup  of  well-soaked  rice.  Simmer  until  this  is  soft,' 
skimming  often,  and  pour  into  the  tureen.  Lay  the  poached 
eggs,  neatly  trimmed,  round  upon  the  top. 

BRAISED  LARDED  BEEF. 

Lard  yesterday's  cold  roast  with  strips  of  fat  salt  pork 
lay  in  a  broad  saucepan  ;  half  cover  with  gravy,  and  strew 


500  SEPTEMBER. 

minced  onion  over  it.  Cover  closely  and  stew  slowly  at 
back  of  the  range  one  hour.  Dish  the  meat  ;  boil  down 
the  gravy  fast  for  a  few  minutes,  and  pour  over  it. 

CHOPPED  POTATOES  AND  CORN. 

Split  each  row  of  grain  upon  cobs  of  cold  boiled  corn, 
and  cut  them  off  clean.  Add  twice  as  much  chopped 
cold  boiled  potatoes.  Have  a  little  good  dripping  hot  in 
a  frying-pan.  Put  in  potatoes  and  corn  and  stir  until  very 
hot,  but  do  not  let  them  brown.  Serve  in  a  deep  dish. 

CUCUMBER  AND  ONION  SALAD. 

Pare  the  cucumbers  and  lay  in  ice-water  one  hour.  Do 
the  same  with  the  onions  in  another  bowl.  Then  slice 
them  in  the  proportion  of  one  onion  to  three  large  cucum- 
bers, and  arrange  in  a  salad-bowl,  and  season  with  vinegar, 
pepper,  and  salt. 

STEWED  SQUASH. 

Pare,  quarter  and  boil  the  squash  in  hot  salted  water. 
Drain,  mash  very  smooth,  and  put  back  over  the  fire  with  a 
few  spoonfuls  of  milk,  a  little  chopped  parsley,  and  a  good 
lump  of  butter,  rolled  in  flour.  Stew  five  minutes,  after 
the  boil  begins,  stirring  well  from  the  bottom  most  of  the 
time.  Pour  into  a  deep  dish. 

PEACHES  AND  CREAM. 
See  Wednesday  of  First  Week  in  August. 


tUeelf. 


A  Hash  Soup. 
Kidneys  Sautes  with  Wine. 

Baked  Omelette  aux  Fines  Herbes- 
String-Beans.  Cauliflower  au  Gratin.- 

Syllabub  and  May's  Cake. 

A  HASH  SOUP. 

The  remains  of  your  roast  beef  —  bones  cracked,   and 
meat,  skin,  etc.,  chopped  ;  6  potatoes,  boiled  and  mashed  ; 


FIRST  WEEK— TUESDAY.  5°! 

bunch  of  herbs,  chopped  ;  i  sliced  onion  ;  salt  and  pep* 
per  ;  3  quarts  of  water  ;  2  tablespoonfuls  of  butter,  rolled 
in  flour  ;  i  tablespoonful  of  walnut  catsup. 

Put  on  meat,  bones,  herbs,  onion,  and  water,  and  sim- 
mer two  hours,  until  the  nourishment  is  all  drawn  from 
them.  Strain,  cool,  take  off  the  fat ;  rub  in  the  potat  DCS 
through  a  colander,  and  season.  When  it  is  again  hot, 
stir  in  the  floured  butter,  and  after  boiling  one  minute, 
the  catsup.  Pour  into  the  tureen.  If  you  have  any  soup 
left  from  yesterday,  you  may  add  it  to  this,  when  the  po- 
tatoes go  in. 

KIDNEYS  SAUTES  WITH  WINE. 

Cut  the  kidneys  into  thin  slices,  and  cook  ten  minutes 
in  a  little  dripping  in  a  frying-pan.  Take  out  and  lay 
upon  a  hot-water  dish,  covering  closely.  Add  to  the 
dripping  in  the  pan  a  little  gravy — beef  will  do,  or  a  little 
of  your  soup  ;  season  with  a  chopped  onion,  parsley,  salt 
and  pepper,  and  thicken  with  browned  flour.  Boil  up  ; 
add  a  glass  of  good  wine  and  the  juice  of  half  a  lemon. 
Pour  upon  the  kidneys,  and  set  in  boiling  water  five  min- 
utes. If  kidneys  are  cooked  too  long  they  toughen. 

BAKED  OMELETTE  AUX  FINES  HERBES. 

7  eggs;  i  CUP  °f  milk  in  which  has  been  dissolved 
a  quarter  teaspoonful  of  corn-starch ;  i  tablespoonful 
minced  herbs  ;  pepper  and  salt ;  butter  and  onion. 

Beat  the  yolks  very  smooth,  and  whip  in  the  milk ; 
then  stir  in  the  frothed  whites.  Put  a  tablespoonful  of 
butter  in  a  round,  rather  shallow  bake-pan  ;  add  the 
chopped  herbs  and  a  little  finely  minced  onion.  Set  upon 
the  upper  grating  of  the  oven  until  it  begins  to  simmer. 
Pour  in  the  omelette  and  bake  quickly  until  high,  and 
delicately  browned.  Run  a  sharp  knife  quickly  around 
the  edge  and  invert  the  dish  upon  a  hot  platter.  Or,  if 
your  bake-dish  is  presentable,  serve  in  it.  Eat  at  once, 
as  it  soon  falls. 

STRING-BEANS. 

Cut  off  both  ends,  and  pare  the  strings  from  both  sides. 
Cut  into  short  pieces,  and  cook  thirty  minutes,  or  until 


502  SEPTEMBER.        \% 

tender,  in  boiling  salt  water.     Drain,  season  with  pepper, 
salt  and  butter,  and  serve  in  a  deep  dish. 

CAULIFLOWER  AU  GRATIN. 

Cook  a  cauliflower — tied  up  in  a  net — in  boiling  salt 
water,  fifteen  minutes.  Drain,  clip  into  small  clusteis, 
and  lay  in  a  stone-china  or  block-tin  dish.  Pour  a  cup 
of  drawn  butter  over  it ;  strew  thickly  with  fine  crumbs, 
and  brown  upon  the  upper  grating  of  a  brisk  oven. 

SYLLABUB  AND  MAY'S  CAKE. 

Whip  a  pint  of  cream  to  a  stiff  froth  in  your  syllabub- 
churn,  sweetening  as  you  go  on,  with  half  a  cup  of  pow- 
dered sugar.  When  it  is  a  snowy  mass  upon  the  sieve 
upon  which  you  have  laid  it  as  it  rises,  beat  in  a  glass  of 
wine.  Set  upon  ice  until  wanted,  then  nil  into  glasses. 

MAY'S  CAKE. 

Please  consult  "BREAKFAST,  LUNCHEON  AND  TEA," 
page  338. 


Jfivst 

Ayrshire  Broth. 

Chickens  a  la  FranQaise.  Succotash, 

Sweet  Potatoes.  Apple  Sauce. 

Blackberry  Shortcake,  Hot. 

AYRSHIRE  BROTH. 

Knuckle  of  veal — well  cracked — about  4  Ibs. ;  3  onions  ; 
A  Ib.  of  lean  ham  ;  2  turnips  ;  bunch  of  parsley  ;  i  scant 
cup  of  barley  soaked  two  hours  in  a  little  milk. 

Put  on  meat,  bones,  and  barley,  and  stew  slowly  in  a 
gallon  of  water  three  hours.  Then  add  the  vegetables, 
cut  into  neat  dice,  parboiled,  and  left  to  cool.  Cook 


&IRST  WEEK— WEDNESDAY.  503 

gently  one  hour  and  a  half.  Strain  without  pressing. 
Pick  out  the  meat  and  bones,  and  return  to  the  soup-pot 
with  three  pints  of  broth.  Add  a  quart  of  cold  water; 
cook,  covered,  one  hour  more,  and  season  well.  Turn 
into  a  jar  or  bowl,  and  when  cold,  set  on  ice  for  to-mor- 
row's soup.  Cool  that  meant  for  to-day  ;  skim,  season, 
and  put  over  the  fire  with  the  barley  and  vegetables. 
When  it  begins  to  boil,  pour  into  the  tureen. 

CHICKENS  1  LA  FRAN£AISE. 

Boil,  and  then  blanch  a  sweetbread  by  dropping  it  into 
cold  water.  Then  chop,  mix  with  the  pounded  boiled 
livers  of  the  chickens,  and  one-sixth  as  much  bread-crumbs 
as  you  have  meat.  Season.  Have  ready,  cleaned  and 
washed,  a  pair  of  nice  chickens.  Fill  with  this  force-meat. 
Cover  the  breasts  and  sides  with  thin  slice?  of  fat  salt 
pork;  put  into  a  dripping-pan ;  pour  about  them  a  large 
cupful  of  boiling  water,  and  roast — basting  often — one 
hour.  Take  off  the  pork  ;  lay  it  in  the  gravy,  and  dredge 
the  fowls  with  flour.  As  this  browns,  baste  well,  with 
butter  once,  three  times  with  gravy.  Take  up  and  keep 
hot  while  you  strain ;  cool,  skim  and  thicken  the  gravy. 
Have  ready  cooked  a  cup  of  rice  measured  when  raw — 
which  has  been  boiled  in  the  water  used  for  cooking  the. 
sweetbread  and  livers,  then  seasoned.  Make  a  broad, 
flat-topped  mound  of  it  upon  a  dish ;  lay  the  chickens  on 
it,  and  pour  a  little  of  the  gravy  over  them.  Serve  the 
rest  in  a  boat. 

SUCCOTASH. 

Cut  the  corn  from  eight  or  ten  cobs ;  mix  this  with  one 
third  the  quantity  of  Lima  beans,  and  cook  one  hour  in 
just  enough  water  to  cover  them.  Drain  off  most  of  the 
water  ;  add  a  cupful  of  milk,  with  a  pinch  of  soda  stirred 
in.  When  this  boils,  stir  in  a  great  spoonful  of  butter 
rolled  in  flour ;  season  with  pepper  and  salt,  and  simmer 
ton  minutes  longer. 

SWEET  POTATOES. 

Select  those  of  uniform  size  ;  parboil  them,  with  the 
skins  on.  Peel  and  lay  in  a  baking-pan.  Bake  until  soft 


504  SEPTEMBER. 

to  the  grasp,  glazing  with  butter  just   before   you    take 
them  up. 

APPLE  SAUCE. 

Peel  and  slice  juicy  tart  apples,  and  stew  with  just  enough 
water  to  keep  them  from  burning,  until  broken  to  pieces. 
Stir  deeply  and  well,  often.  Beat  a  good  lump  of  butter 
into  them  while  hot,  sweeten  abundantly,  and  season  with 
nutmeg.  Mash  and  beat  all  the  lumps  to  smoothness,  or 
take  them  out. 

BLACKBERRY  SHORTCAKE — HOT. 

2  quarts  of  sifted  flour  ;  3  tablespoonfuls  of  butter,  and 
2  of  lard  :  2^  cups  of  buttermilk,  or  sour,  thick  milk  ; 
yolks  of  2  eggs,  beaten  light ;  i  teaspoonful  of  soda,  dis- 
solved in  hot  water,  and  the  same  quantity  of  salt. 

Rub  the  shortening  into  the  salted  flour.  Add  beaten 
yolks  and  soda  to  the  milk,  and  make  out  the  paste 
quickly.  Roll  into  two  sheets — that  intended  for  the 
tipper  crust  half  an  inch  thick,  the  lower,  rather  thinner. 
Lay  the  batter  in  a  well  greased  baking-pan  ;  cover  thickly 
with  the  berries  ;  sugar  them ;  put  on  the  top  crust,  and 
bake  about  twenty-five  minutes  to  a  nice  brown.  Cut 
into  squares  and  eat — splitting  these  open — with  sugar  and 
butter. 


Jtrst  iUtek.  STljursban. 

Tomato  Soup. 
Boiled  Leg  of  Mutton  with  Caper  Sauce. 

Mashed  Potatoes 
Stewed  Egg-plant.  Lima   Beans. 

Peach  Fritters. 


TOMATO  SOUP. 

Peel  and  slice  twelve  large  tomatoes,  and  stew  twenty 
minutes.     Rub  through  i  colander  to  a  pulp  ;  season  this 


FIRST  WEEK—  THURSDA  Y.  505 

with  pepper,  salt,  and  sugar.  Take  the  fat  from  the  top 
of  your  cold  soup-stock,  and  put  the  latter  over  the  fire. 
Simmer  half  an  hour  ;  strain  out  meat  and  bones.  Boil 
and  skim  three  minutes,  and  add  the  tomato  sauce. 
Cook  gently  ten  minutes  ;  stir  in  a  tablespoonful  (even; 
of  corn-starch  wet  with  cold  water.  Boil  up  and  pour  out. 

BOILED  LEG  OF  MUTTON. 

Cook  in  plenty  of  hot  salted  water,  allowing  twelve 
minutes  to  the  pound.  Take  out  when  done,  wipe  care- 
fully ;  dish,  and  rub  all  over  with  butter.  Serve  with 
caper  sauce. 

CAPER  SAUCE. 

Take  a  cupful  of  the  liquor  in  which  the  meat  has 
been  boiled.  Put  on  in  a  saucepan  ;  boil  and  skim  for  a 
moment ;  stir  in  two  tablespoonfuls  of  butter  rubbed  into 
a  heaping  teaspoonful  of  flour.  Stir  over  the  fire  five 
minutes,  add  the  juice  of  a  lemon,  pepper,  and  two  dozen 
pickled  capers — or,  if  you  have  not  these,  pickled  nastur- 
tium seed.  Send  to  table  in  a  boat.  Save  the  rest  of  the 
pot-liquor  for  soup. 

MASHED  POTATOES. 

Prepare  as  usual,  whipping  light  with  a  fork,  and  heap- 
ing upon  a  hot  dish. 

STEWED   EGG-PLANT. 

Soak  and  stuff  as  directed  on  Thursday,  Fourth  Week 
in  August,  but  instead  of  baking  it,  put  on  in  a  cupful  of 
your  soup-stock,  and  stew,  closely  covered,  one  hour,  or 
until  very  tender.  Take  up  and  keep  hot  in  a  deep  dish. 
Stir  a  lump  of  butter  rolled  in  flour  into  the  gravy;  boil 
up  and  pour  over  the  egg-plant. 

LIMA  BEANS. 

Shell,  and  cook  about  forty  minutes  in  boiling,  salted 
water.       Drain,  pepper,  salt  and  stir  in  a  good   lump  of 
butter  when  d.shed. 
22 


5O6  SEPTEMBER. 

/•PEACH  FRITTERS. 

i  quart  of  flour ;  i  cup  of  milk  ;  J  cup  of  yeast ;  2 
tablespoonfuls  of  sugar  ;  4  eggs  ;  2  lablespoonfuls  of  but- 
ter ;  a  little  salt ;  ripe,  freestone  peaches,  pared  and 
stoned. 

Sift  the  flour  into  a  bowl ;  work  in  milk  and  yeast,  and 
let  it  rise  five  or  six  hours.  Then,  beat  eggs  and  sugar 
light  with  butter,  salt,  and  stir  into  the  risen  dough.  Knead 
faithfully  with  your  hands.  Pull  off  bits  nearly  as  large  as 
an  egg.  Flatten  and  put  in  the  centre  of  each  a  peach 
(pared),  from  which  the  stone  has  been  slipped  out  through 
a  slit  in  one  side.  Close  the  dough  over  it;  make  into  a 
round  ball,  and  lay  upon  a  floured  pan  for  the  second  rising. 
The  balls  must  not  touch  each  other.  In  an  hour  they 
should  be  light.  Fry  as  you  would  doughnuts,  but  more 
slowly.  Drain  in  a  colander,  and  eat  hot  with  brandy- 
sauce. 


Jirst  \33ttk. 


Fish  Soup. 

Mutton  Batter  Pudding.  Stewed  Tomatoes  and  Corn. 

Cream  Potatoes.  Picklette. 


Apple  Cake  with  Cream. 
Iced  Coffee. 

FISH  SOUP. 

2  quarts  of  broth  ;  2  Ibs.  of  halibut,  rock,  or  other 
white  fish ;  2  onions  ;  salt  and  cayenne  ;  juice  of  half  a 
lemon  ;  dripping  for  frying. 

Cut  the  fish  into  neat  strips ;  take  out  the  bones. 
Remove  the  fat  from  the  cold  pot-liquor  set  by  yesterday, 
put  hi  the  fish-bones,  and  put  on  to  stew  down.  Fry  the 
sliced  onions  ;  drain  from  the  fat .;  lay  in  the  bottom  of 
your  soup-pot ;  put  the  fish  upon  them  ;  put  in  a  little 
broth,  and  simmer  gently  one  hour.  Take  out  the 


FIRST  WEEK1— FRIDAY.  5°7 

dredge  each  piece  with  flour,  and  return  to  the  kettle. 
Cover  with  two  quarts  of  the  strained  stock,  and  cook, 
slowly,  half  an  hour.  Add  cayenne  and  lemon,  and  pour 
out. 

MUTTON  BAITER  PUDDING. 

2  cups  of  milk  ;  i  large  cupful  of  flour  ;  2  eggs  ;  neat 
squares  of  cold  mutton,  freed  from  skin  and  fat ;  pepper 
and  salt ;  some  melted  butter,  heated  with  tomato  catsup. 

Make  a  batter  of  the  milk,  eggs  and  flour.  Lay  the 
meat  in  the  melted  butter,  pepper  and  salt ;  butter  a  pud- 
ding-dish ;  pour  in  a  little  of  the  batter;  then  add  the 
meat  soaked  well  in  the  butter;  pour  in  the  rest  of  the 
batter,  and  bake  one  hour  in  a  steady  oven.  Serve  at 
once. 

STEWED  TOMATOES  AND  CORN. 

Pare  and  slice  six  large  tomatoes  and  one  small  onion. 
Cut  the  corn  from  four  cobs,  mix  up  well  together,  and 
stew  half  an  hour.  Season  with  pepper,  salt  and  butter, 
stew  again  ten  minutes,  and  pour  out. 

CREAM  POTATOES. 

Pare  and  cut  the  potatoes  into  small  squares  or  rounds. 
Cook  twenty  minutes  in  boiling  water,  a  little  salt.  Turn 
this  off ;  add  a  cupful  of  milk  ;  and  when  this  bubbles  up 
a  tablespoonful  of  butter  with  a  teaspoonful  of  water  wet 
up  with  cold  milk,  also,  a  little  chopped  parsley.  Simmer 
five  minutes  and  pour  out. 

APPLE  CAKE  WITH  CREAM. 

2  cups  of  powdered  sugar ;  3  cups  of  prepared  flour; 
J  cup  of  corn-starch,  wet  with  a  little  milk ;  $  cup  of  but- 
ter creamed  with   the  sugar  ;  •£  cup  of  sweet  milk ;  the 
whites  of  six  eggs,  whipped  stiff. 

Add  the  milk  to  the  creamed  butter  and  sugar ;  the 
corn-starch,  then  the  flour  and  whites  alternately.  Bake 
in  jelly-cake  tins. 

FILLING. 

3  tart,  well-flavored  apples,  grated  ;   yolks  of  2  beaten 
eggs  ;  i  cup  of  sugar  ;  i  lemon,  juice,  and  half  the  grated 
rind. 


508  SEPTEMBER. 

Beat  yolks,  sugar,  and  lernon  together.  Grate  the  ap 
pies  directly  into  this  mixture.  Put  into  a  custard-ket- 
tle, with  boiling  water  outside  of  it,  and  stir  to  a  boil. 
When  cold,  put  between  the  cakes.  Eat  fresh  with 
'cream. 

ICED  COFFEE. 

See  Sunday  of  this  Week. 


first  Uleek. 

White  Stock  Soup. 

Mock  Quails.     .  Kidney-Beans. 

Corn  Fritters.  Potatoes  a  la  Lyonnaise 

Cabinet  Pudding. 


WHITE  STOCK  SOUP. 

6  Ibs.  knuckle  of  veal ;  $  Ib.  lean  bacon ;  2  table- 
spoonfuls  of  butter  rubbed  in  i  of  flour ;  2  onions  ;  2 
carrots  ;  2  turnips  \  3  cloves  stuck  in  an  onion  ;  i  blade 
of  mace  ;  bunch  of  herbs  ;  6  quarts  of  water  ;  pepper 
and  salt ;  i  cup  of  boiling  milk. 

Cut  up  the  meat  and  crack  the  bones.  Slice  carrots, 
turnips,  and  one  onion,  leaving  that  with  the  cloves  whole. 
Put  on  with  mace,  and  all  the  herbs  except  the  parsley, 
in  two  quarts  of  cold  water.  Bring  to  a  slow  boil ; 
take  off  the  scum,  as  it  rises,  and  at  the  end  of  an  hour's 
stewing,  add  the  rest  of  the  cold  water  —  one  gallon. 
Cover  and  cook  steadily,  always  gently,  four  hours. 
Strain  off  the  liquor,  of  which  there  should  be  about  five 
quarts ;  rub  the  vegetables  through  the  colander,  and 
pick  out  bones  and  meat.  Season  these  highly,  and  put, 
as  is  your  Saturday  custom,  into  a  wide-mouthed  jar,  or  a 
large  bowl.  Add  to  them  three  quarts  of  stock,  well 
salted,  and,  when  cold,  keep  on  ice.  Cool  to-day's  stock ; 
remove  the  fat;  season,  put  in  chopped  parsley,. and  put 
over  the  fire  Heat  in  a  saucepan  a  cup  of  milk,  stir  in 


FIRST  WEEK:— s A  TURD  A  Y.  509 

the  floured  butter ;  cook  three  minutes.  When  the  soup 
has  simmered  ten  minutes  after  the  last  boil,  and  been 
carefully  skimmed,  pour  into  the  tureen,  and  stir  in  the 
hot,  thickened  milk. 

MOCK  QUAILS. 

Cut  slices  about  four  inches  square,  and  half  an  inch 
thick,  from  a  leg  of  veal;  flatten  with  the  side  of  a 
hatchet,  and  clip  in  beaten  egg.  Make  a  force-meat  of  a 
cold  boiled*  sweetbread,  chopped  fine,  a  little  minced  fat 
pork  or  ham,  a  few  oysters,  also  "minced,  and  a  seasoning 
of  pepper,  cloves,  nutmeg,  and  a  pinch  of  grated  lemon- 
peel.  Wet  with  oyster-liquor,  and  the  juice  of  half  a 
lemon.  Spread  the  slices  with  this,  and  roll  each  up 
tightly.  Bind  with  soft  thread,  and  lay  in  a  broad  sauce- 
pan. Half  cover  with  broth  borrowed  from  your  soup, 
cooled  and  skimmed.  Cover  and  stew  slowly  nearly  one 
hour.  Make  the  remnants  of  the  force-meat — adding  a 
few  bread  crumbs — into  small  balls.  Roll  in  flour  and  set 
in  the  oven  until  browned.  Five  minutes  before  you  take 
up  the  meat,  roll  these  in  beaten  yolk  of  egg,  once  and 
again,  until  thickly  coated.  Let  them  stand  to  cool  while 
you  take  up  the  "quails."  Lay  them  upon  a  hot  dish  ; 
clip  and  gently  withdraw  the  threads.  Strain  the  gravy  ; 
add  a  little  boiling  water  ;  thicken  with  browned  flour  ; 
stir  in  a  spoonful  of  butter,  and  when  it  boils,  drop  in 
the  "  quail  eggs."  Simmer  just  one  minute,  and  pour 
over  the  meat. 

KIDNEY-BEANS. 

Shell;  cook  in  boiling  salted  water  thirty  minutes,  or 
until  tender ;  drain,  dish,  and  season  with  pepper,  butter 
and  salt. 

CORN  FRITTERS. 

2  cups  of  grated  corn  ;  2  eggs ;  i  cup  of  milk  ;  flour 
for  thin  batter  ;  a  pinch  of  soda ;  salt ;  i  tablespoonful 
melted  butter. 

Mix  and  fry  as  you  would  griddle-cakes. 
POTATOES  A  LA  LYONNAISE. 

Parboil  and  chop  some  potatoes ;  heat  a  little  good 
dripping  or  butter  in  a  frying-pan.  Stir  in  half  a  minced 


5IO  SEPTEMBER. 

onion,  for  every  eight  potatoes,  with  a  teaspoonful  ol 
chopped  parsley.  When  they  have  cooked  one  minute, 
add  the  potatoes,  and  stir  until  all  are  tender,  but  not 
browned.  Drain,  pepper,  salt  and  dish. 

CABINET  PUDDING. 

2  cups  of  prepared  flour  ;  3  tablespoonfuls  of  butter, 
creamed  with  the  sugar ;  5  eggs ;  i  cup  of  sugar ;  £  lb, 
raisins,  seeded,  and  cut  in  three  pieces  each ;  £  cup  ©f 
milk  ;  J  lemon — juice  and  grated  peel. 

Add  the  beaten  yolks  to  the  creamed  butter  and  sugar; 
then  the  milk  and  flour,  alternately  with  the  whites.  Last- 
ly, stir  in  the  fruit,  dredged  with  flour ;  pour  into  a  but- 
tered mould,  and  boil  two  hours  and  a  half. 

Eat  hot  with  liquid  sauce. 


Simian. 

Tapioca  Soup. 

Roast  Ducks.  Stuffed  Tomatoes. 

Cauliflower  with  Sauce  Tartare.  Sweet  Potatoes. 

Melons,  Peaches,  and  Pears. 
Black  Coffee,  Crackers  and  Cheese. 

TAPIOCA  SOUP. 

Take  the  fat  from  your  soup-stock.  Dip  out  two  quarts 
add  one  large  cup  of  boiling  water,  and  strain  into  the 
soup-kettle.  Heat  to  a  slow  boil ;  skim  carefully  ;  add 
half  a  cup  of  grained  tapioca,  soaked  two  hours  in  a  little 
cold  water  ;  cook  until  this  is  clear  ;  put  in  what  addition- 
al seasoning  your  taste  demands,  with  a  glass  of  wine,  and 
a  teaspoonful  of  celery  essence,  and  pour  out. 

ROAST  DUCKS. 

Put  sage  and  onion  in  the  stuffing  for  one ;  make  that 
intended  for  'the  other,  of  bread-crumbs,  seasoned  with 


SECOND    WEEK— SUNDAY.  511 

pepper  and  salt,  and  wet  up  slightly  with  milk.  Lay  the 
ducks  in  the  dripping-pan  ;  pour  boiling  water  over  them, 
and  roast,  basting  often,  until  tender  and  brown.  Dish  ; 
take  the  fat  from,  the  gravy  ;  season,  thicken  with  browned 
flour  and  boil  up.  Serve  in  a  gravy-boat. 

STUFFED   TOMATOES 

Choose  enough  large,  smooth  tomatoes  to  fill  a  shallow 
pudding-dish.  Cut  a  slice  from  the  top  of  each,  scoop 
out  the  inside.  Chop  the  pulp  with  a  little  cold  meat, 
taken  from  your  soup,  a  sprinkling  of  minced  onion,  and 
the  grated  corn  from  two  cobs.  Season  with  pepper,  salt 
and  butter;  fill  the  tomatoes,  put  on  the  top  slices;  fill 
the  interstices  with  the  force-meat,  pour  on  a  little  gravy, 
cover  and  bake  forty  minutes — then  brown. 

CAULIFLOWER  WITH  SAUCE  TARTARE. 

Boil  a  large  cauliflower — tied  in  netting — in  hot  salted 
water,  from  twenty-five  to  thirty  minutes.  Drain  ;  serve 
in  a  deep  dish  with  the  flower  upwards,  and  pour  over  it 
a  cup  of  drawn  butter,  in  which  has  been  stirred  the  juice 
of  a  lemon,  and  a  half  teaspoonful  of  French  mustard, 
mixed  up  well  with  the  sauce. 

SWEET  POTATOES. 
Please  see  Wednesday  of  First  Week  in  September. 

MELONS,  PEACHES,  AND  PEARS. 

Serve  the  melons  upon  a  flat  dish  ;  the  other  fruit  in 
baskets,  or  upon  fruit-stands,  garnished  with  leaves. 

BLACK  COFFEE,  CRACKERS  AND  CHEESE. 

Pass  very  strong  hot  coffee  without  cream,  in  small  copt 
of  clear  china,  and  fancy  crackers  with  grated  cheese.  " 


512  SEPTEMBER. 


Second     Jeek.  ittonlrag. 

Vegetable  Consomme. 

Stewed  Lamb  a  la  Jardiniere.  French  Beans,  Sautes, 

Mashed  Potatoes  au  Gratin.  Currant  Jelly. 


Peaches,  Cream,  and  Cake. 

VEGETABLE  CONSOMME". 

Cut  into  thin,  short  strips,  i  carrot,  i  turnip,  and  i 
onion  ;  peel  and  slice  6  fine  tomatoes  ;  corn  cut  from 
2  cobs  ;  \  cup  boiled  rice  ;  3  pints  of  soup-stock  ;  i  pint 
of  boiling  water  ;  seasoning  at  discretion. 

.Boil  the  vegetables  tender  in  a  little  hot  salted  water. 
Drain,  butter,  and  keep  them  hot.  The  tomatoes  and  cor.n 
should  be  stewed  in  another  vessel,  twenty-five  minutes, 
and  seasoned.  Add  to  your  soup-stock  a  pint  of  boiling 
water,  and  simmer  half  an  hour,  then  strain.  Return  lo 
the  fire  with  the  cooked  vegetables  and  the  boiled  rice. 
Stew  gently  ten  minutes  and  turn  out. 

STEWED  LAMB  A  LA  JARDINIERE. 
Lay  a  breast  of  lamb,  or  two  scrags,  in  a  broad  pot, 
meat  downward.  Scatter  over  this  a  sliced  turnip,  a  sliced 
onion,  and  two  sliced  tomatoes,  with  a  little  pepper  and 
salt.  Add  less  than  a  cupful  of  broth  from  your  soup  ; 
cover,  and  cook  slowly  one  hour.  Turn  the  meat  -then, 
and  cook  one  hour  longer,  very  slowly.  When  tender, 
but  not  ragged,  dish,  and  keep  hot.  Strain  the  gravy; 
thicken  with  browned  flour ;  season ;  boil  up,  and  pour 
over  the  meat. 

FRENCH  BEANS  SAUTES. 

Cut  off  the  fibres  from  both  sides  of  the  (string)  beans, 
and  clip  into  short  pieces.  Boil  tender  in  hot  salted 
water  ;  drain  dry,  and  put  into  a  saucepan  in  which  you  have 
melted  a  great  spoonful  of  butter,  seasoned  with  pepper, 
a  little  French  mustard,  and  a  tablespoonful  of  vinegar. 
Toss  and  stir  until  the  beans  are  very  hot,  and  glazed  with 
the  butter.  Serve  in  a  deep  dish. 


SECOND    WEEK-TUESDAY.  5*3 

MASHED  POTATOES  AU  GRATIN. 

Mash  in  t.ie  customary  manner,  and  heap  upon  a  greased 
pie-dish.  Strew  thickly  with  dry  crumbs,  and  brown  upon 
the  upper  grating  of  the  oven.  Slip  carefully  to  a*  hot, 
flat  dish. 

PEACHES,  CREAM,  AND  CAKE. 

See  Monday  of  First  Week  in  September. 


Second 

Beef  Gravy  Soup. 

Pate  de  Foie  de  Veau.  Stuffed  Squash. 

Succotash.  Baked  Potatoes. 


Baked  Blackberry  Pudding. 


BEEF  GRAVY  SOUP. 

4  Ibs.  of  lean,  coarse  beef,  cut  into  strips  ;  2  Ibs.  mut- 
ton or  beef  bones,  broken  small ;  2  onions,  sliced  and 
fried;  bunch  of  sweet  herbs;  3  carrots;  2  turnips;  5 
quarts  of  cold  water  ;  pepper  and  salt ;  dripping. 

Fry  the  meat  and  onions  in  the  dripping  to  a  light 
brown.  Put  on  in  two  quarts  of  water,  and  having  cooked 
one  hour,  add  the  other  vegetables  chopped,  and  the 
remaining  three  quarts  of  water,  cold.  Boil  slowly  four 
hours,  skimming  often.  Strain,  pulping  the  vegetables. 
Put  meat  and  bones  into  the  stock-pot,  season  well  ;  divide 
the  broth  into  two  portions  ;  salt  one,  and  pour  into  the 
stock-pot.  When  cold,  set  on  ice  for  to-morrow.  Cool 
and  skim  the  rest ;  heat  and  skim  until  quite  clear.  Put 
dice  of. fried  bread  into  the  tureen. 

PAT£  DE  FOIE  DE  VEAU. 

3  Ibs.  of  calf  s  liver — parboiled  and  cold  ;  -J-  Ib.  of  cold 
cooked  ham  ;  3  eggs  ;  i  tablespoonful  of  butter,  and  same 


514  SEPTEMBER. 

of  fine  crumbs  ;  i  scant  cup  of  rriilk  ;  a  little  minced  onion 
and  parsley ;  nutmeg,  cayenne,  and  a  pinch  of  grated 
lemon-peel ;  some  good  pie-paste. 

Mince  the  ham,  and  pound  the  boiled  liver.  Make  into 
a  sort  of  paste  with  the  butter,  beaten  eggs,  bread-crumbs, 
milk,  and  seasoning.  It  should  be  just  soft  enough  to 
pour.  Butter  a  bake-dish  profusely ;  line  with  a  good 
paste,  rolled  out  thicker  than  for  most  pies.  Fill  this  with 
the  liver  mixture  ;  cover  with  crust,  which  must  not  over- 
lap the  edge  of  the  dish,  but  be  pinched  down  firmly  upon 
the  lower  crust ;  set  in  a  pan,  containing  a  cupful  of  boil- 
ing water,  just  enough  to  keep  the  bottom  crust  from 
burning,  and  bake  one  hour  and  a  quarter  in  a  moderate 
oven.  Pass  a  knife  around  the  edges  of  the  crust  to  de- 
tach the  pate  ;  invert  upon  a  deep  dish.  Pass  with  it 
drawn  butter  in  which  have  been  beaten  two  raw  eggs,  and 
these  thickened  by  two  minutes'  boiling. 

STUFFED  SQUASH. 

Pare  a  "  turban  "  squash,  and  cut  off  a  slice  from  the 
top.  Extract  the  seeds,  and  lay  one  hour  in  salt  water. 
Then  fill  with  a  good  stuffing  of  crumbs,  chopped  fat  salt 
pork,  parsley,  etc.,  wet  with  gravy.  Put  on  the  top  slice  ; 
set  the  squash  in  a  pudding-dish.  Put  a  few  spoonfuls 
of  melted  butter  and  twice  as  much  hot  water  in  the  bot- 
tom ;  cover  the  dish  very  closely,  and  set  in  the  oven  two 
hours,  or  until  tender.  Lay  within  a  deep  dish,  and  pour 
the  gravy  over  it. 

SUCCOTASH. 

See  Wednesday,  First  Week  in  September. 

BAKED  POTATOES. 

Wash,  wipe,  and  lay  in  a  moderate  oven.  Bake  until 
soft,  to  the  gras#.  Send  to  table  in  their  skins,  wrapped 
in  a  napkin. 

BAKED  BLACKBERRY  PUDDING. 

i  pint  of  milk ;  2  eggs ;  i  quart  flour,  or  enough  for 
thick  batter  ;  i  gill  bakers'  yeast ;  i  saltspoonful  of  salt ; 
fc,teaspoonful  of  soda  dissolved  in  boiling  water;  nearly  a 
quart  of  berries,  dredged  with  flour. 


SE  COND  WEEK—  WEDNESDA  Y.  5 1 5 

Make  the  batter  and  let  it  rise  in  a  warm  place  four 
hours.  When  very  light,  stir  in  the  dredged  fruit  lightly 
and  quickly  ;  pour  into  a  buttered  dish  and  bake  one  hour, 
covering  with  white  paper  should  it  "crust"  over  too  fast 
Turn  out,  and  eat  with  sweet  sauce. 


jSeconir  tUeek. 


Soup  a  la  Bonne  Femme. 

Roast  Tenderloin  of  Beef.  Beets  Saute&. 

Lima  Beans.  Fried  Bfcg-plant. 


Velvet  Blane-Mange. 

' 

SOUP  A  LA  BONNE  FEMME. 

3  Ibs.  of  lean  veal ;  £  Ib.  lean  ham  ;  2  carrots,  grated  ; 
i  chopped  onion  ;  thyme  and  parsley  ;  i  cup  of  chopped 
mushrooms ;  pepper  and  salt ;  i  cup  of  milk ;  floured 
butter  ;  4  quarts  water. 

Cut  the  meat  small  and  put  on  with  herbs  and  vegeta- 
bles in  the  water.  Bring  to  a  slow  boil,  and  keep  at  this, 
taking  off  the  scum  as  it  rises,  for  three  hours,  or  until  xthe 
liquid  is  reduced  one-half.  Strain,  cool,  skim,  season  and 
return  to  the  fire  with  the  chopped  mushrooms.  Stew 
slowly  half  an  hour ;  stir  in  a  tablespoonful  of  butter  cut 
up  in  one  of  flour.  Boil  two  minutes  and  pour  into  the 
tureen.  Add  the  boiling  milk,  and  pour  out. 

ROAST  TENDERLOIN  OF  BEEF. 
See  Sunday  of  First  Week  in  September. 

BEETS  SAUTES. 

Wash  and  cut  off  the  tops,  but  do  not  touckihe  roots 
with  a  knife.  Boil  one  hour ;  scrape  and  slice  them,  and 
stew  ten  minutes  in  a  little  butter,  mixed  with  pepper,  and 
a  good  spoonful  of  vinegar.  Toss  and  stir  lest  they  should 
brown. 


SEPTEMBER. 

;  LIMA  BEANS. 
See  Thursday,  First  Week  in  September. 

FRIED  EGG-PLANT. 
See  Sunday,  First  Week  in  September. 

VELVET  BLANC-MANGE. 

i  pint  sweet  cream,  whipped  stiff;  £  package  Cooper's 
gelatine  soaked  in  2  cups  of  cold  water ;  2  glasses  white 
wine  ;  juice  of  one  large  lemon  ;  bitter  almond  flavoring ; 
i  cup  sugar. 

ut  sugar,  soaked  gelatine,  lemon  and  wine  into  a  cov- 
vessel  for  one  hour.     Stir  well,  and  set  the  covered 
a*  or  bowl  into  a  saucepan  of  boiling  water  until  the 
:?•  atine  is  dissolved.     Strain   and  cool  before  flavoring 
,:      When  it  begins  to  congeal,  beat  gradually  into  the 
whipped  cream.     Put  into  a  wet  mould,  and  bury  in  the 
ice  until  wanted.     Pass  cake  with  it. 


Seconb  Vittk. 

Egg  Soup. 
nl;     Smothered  Chickens  with  Mushrooms. 

Stewed  Tomatoes. 
Scalloped  Cauliflower.  Beet-root  Salad. 

Peaches  and  Cream. 



EGG  SOUP. 

i  quart  of  broth  in  which  the  feet  and  giblets  of  the 
chickens  have  been  boiled  ;  all  that  you  have  left  of  yes- 
terday's soup,  strained ;  4  beaten  eggs ;  parsley,  salt  and 
pepper ;  dice  of  stale  bread. 

Cool  and  skim  the  quart  of  water  in  which  have  been 
boiled  for  one  hour  the  cleaned  feet  and  giblets  of  your 
chickens.  :(Salt  the  giblets  and  put  them  in  the  refrigera- 
tor.) Set  this  broth  over  the  fire,  and  season.  When  it 
boils,  take  it  off,  pour  it  upon  the  beaten  eggs;  put  all 
into  a  jar  and  set  in  boiling  water,  stirring  until  it  thickensr 


SECOND   WEEK— THURSDAY.  5*7 

Heat  in  another  saucepan  the  remains  of  yesterday's  soup 
— or,  if  you  have  none,  a  scant  quantity  of  milk,  thickened 
with  floured  butter  ;  pour  into  a  tureen,  add  the  egg- 
broth,  and  throw  in  a  good  handful  of  stale  bread-dice. 
Stir  well  and  serve. 

SMOTHERED  CHICKENS  WITH  MUSHROOMS. 
Split  a  pair  of  young,  full-grown  chickens  down  the 
back.  Lay  them,  breasts  upward,  in  a  dripping-pan ; 
pour  over  them  a  great  cupful  of  boiling  water  in  which 
have  been  melted  two  tablespoonfuls  of  butter.  Invert 
another  pan  over  them,  covering  closely,  and  cook  in  a 
steady  oven  until  they  are  tender  and  of  a  mellow  russet 
hue.  An  hour  is  generally  sufficient.  Baste  very  often, 
twice  at  the  last  with  butter.  Keep  the  fowls  hot  upon  a 
chafing-dish  while  you  add  the  rest  of  the  can  of  mush- 
rooms opened  yesterday  —  each  mushroom  sliced  into 
thirds  —  to  the  gravy,  with  browned  flour  and  pepper. 
Simmer  ten  minutes  ;  pour  a  little  upon  the  chickens,  the 
rest  into  a  boat. 

SCALLOPED  CAULIFLOWER. 

Small,  and  therefore  cheap,  cauliflowers  will  do  for  this 
purpose.  Boil  them  in  hot  salted  water  twenty  minutes. 
Drain,  cool,  and  chop.  Beat  into  them  a  couple  of  eggs, 
a  spoonful  of  melted  butter,  a  half  cup  of  milk,  and  season. 
Pour  into  a  buttered  bake-dish  ;  cover  with  drawn  butter, 
then  with  fine  crumbs,  and  bake  half  an  hour. 

STEWED  TOMATOES. 

Loosen  the  skins  with  boiling  water;  peel,  slice,  and 
stew  twenty  minutes.  Season  wifli  sugar,  pepper,  salt, 
a  good  piece  of  butter  cut  up  in  flour,  and  stew  five  min- 
utes more. 

BEET-ROOT  SALAD. 

Arrange  the  cold  beets  left  from  yesterday  in  a  salad- 
dish.  Pour  a  little  salad-oil  over  them,  season  with  sifted 
sugar,  salt,  a  little  cayenne,  and  vinegar  at  discretion. 

PEACHES  AND  CREAM. 
See  Monday  of  First  Week  in  September. 


SEPTEMBER. 


Bmmtr  iDeek.  Jriirag. 

Oberlin  Soup. 

Cream  Pickerel.  Giblet  Omelette. 

Mashed  Potatoes.  Boiled  Corn. 

Cucumbers. 

Diplomatic  Pudding. 

OBERLIN  SOUP. 

%j  onions  ;  3  turnips  ;  3  carrots  ;  \  cabbage  ;  bunch  of 
herbs ;  8  tomatoes,  sliced ;  3  tablespoonfuls  of  butter ;  i 
teaspoonful  of  corn-starch ;  pepper,  sugar,  and  salt ;  I 
cup  of  boiling  milk  ;  3  quarts  of  cold  water. 

Chop  the  vegetables,  and  put  all  except  the  tomatoes 
and  cabbage  over  the  fire,  with  the  water.  Simmer  one 
hour.  Then  add  the  cabbage,  previously  parboiled.  Ten 
minutes  later,  put  in  the  tomatoes  and  herbs.  Stew  rather 
fast  for  half  an  hour.  Rub  through  a  colander  ;  put  over 
the  fire ;  stir  in  the  butter  and  corn-starch.  Cook  five 
minutes  ;  season  well.  Let  all  stand  together  at  the  side 
of  the  range,  covered,  five  minutes,  and  pour  out.  Stir 
in  the  boiling  milk  (with  a  pinch  of  soda  in  it)  after  the 
soup  is  in  the  tureen. 

CREAM  PICKEREL. 

If  you  cannot  get  pickerel,  pike,  or  salmon-trout,  use 
rock-fish  or  bass  for  this  dish.  Clean  the  fish,  and,  if 
large,  score  the  back-bone  in  several  places.  Bake  slowly, 
pouring  a  cup  of  boiling  water  over  him  at  first,  afterward 
basting  often  wkh  butter  and  water.  When  done,  lay 
upon  a  hot-water  dish  ;  add  to  the  gravy  in  the  dripping- 
pan  a  cup  of  milk  (with  a  pinch  of  soda  stirred  in),  and, 
when  this  heats,  stir  in  two  tablespoonfuls  of  butter,  one 
teaspoonful  of  corn-starch,  wet  in  water,  and  a  little 
chopped  parsley.  Boil  up  once,  to  thicken,  add  pepper 
and  salt  to  taste,  and  pour  over  the  fish. 


SECOND    WEEK— FRIDAY.  5*9 

GIBLET  OMELETTE. 

7  eggs  ')  2  tablespoonfuls  of  cream  ;  yesterday's  giblets, 
chopped  very  fine  and  seasoned;  i  good  spoonful  of 
butter. 

Beat  yolks  and  whites  together ;  then  add  the  cream. 
Heat  the  butter  in  the  frying-pan ;  put  in  the  giblets ; 
shake  hard  for  a  moment,' and  pour  in  the  eggs.  Keep 
them  free  from  the  bottom  by  shaking,  and  loosening  with 
a  cake-turner  ;  and,  when  quite  "set,"  fold  in  -the  middle. 
Invert  a  hot  dish  over  the  pan,  turn  out,  and  serve  at  once. 

MASHED  POTATOES. 

Mash  soft,  heap  upon  a  hot  dish,  and  serve  without- 
browning. 

BOILED  CORN. 

See  Sunday,  First  Week  in  September. 

CUCUMBERS. 

Pare ;  lay  in  ice-water  an  hour ;  slice,  and  dish,  with 
pounded  ice  strewed  over  and  among  them.  Pass  condi- 
ments with  them. 

DIPLOMATIC  PUDDING. 

i  quart  of  milk  ;  4  eggs  ;  T  cup  very  fine  bread-crumbs  ; 
i  tablespoonful  of  corn-starch,  wet  with  cold  milk  ;  £  Ib. 
of  currants,  washed,  dried,  and  dredged  ;  i  cup  of  sugar. 

Soak  the  bread-crumbs  in  the  milk,  setting  the  vessel 
containing  them  in  one  of  hot  water,  and  heating  milk 
and  crumbs  to  scalding.  Pour  upon  the  beaten  eggs  and 
sugar ;  add  corn-starch  ;  lastly,  the  dredged  currants. 
Pour  into  a  buttered  mould,  and  boil  an  hour  and  a  quar- 
ter. Turn  out,  and  pour  a  cup  of  hot  custard  over  it  foi 
sauce,  flavored  with  vanilla,  or  other  essence. 


52O  SEPTEMBER. 

Second  tDttk.  Saturimg. 


Mutton  Noodle  Soup. 
Baked  Sheep's  Head  a  la  Russe.  Sweet  Potatoes. 

Squash.  Tomatoes  Stuffed  with  Corn, 

Cream  Peach  Pie. 


MUTTON  NOODLE  SOUP. 

i  perfectly  clean  sheep's  head,  cleaned  with  the  skin 
left  on ;  3  Ibs.  scrag  of  mutton,  broken  to  pieces ;  2 
onions ;  2  carrots ;  bunch  of  herbs ;  pepper  and  salt ;  a 
large  handful  of  noodles  (see  Receipt,  Wednesday,  First 
Week  in  August) ;  7  quarts  water. 

Slice  the  vegetables,  put  with  the  head  and  scrag  into 
a  soup-kettle,  add  four  quarts  of  water,  and  simmer  two 
hours,  or  until  the  sheep's  head  is  so  tender  that  the 
bones  will  slip  out.  Skim  well,  pour  in  three  quarts  of 
cold  water,  and  after  three  minutes  take  out  the  head 
carefully.  Lay  in  a  greased  bake-dish  ;  as  carefully,  pull 
out  the  bones  through  the  under  side,  and  put  these  back 
into  the  soup-kettle.  Add  the  vegetables  and  herbs ; 
bring  again  to  a  slow  boil,  and  cook  three  hours  longer. 
Take  out  meat  and  bones  ;  salt  highly  ;  put  into  your 
stock-jar,  and  pour  half  the  broth  over  them.  Season 
this  also,  and  put  by  for  another  day.  Rub  the  vegetables 
through  the  sieve  into  the  broth  left  for  to-day.  Cool, 
skim  ;  season,  and  set  over  the  fire.  Boil  and  skim  for  two 
minutes ;  add  the  noodles  ;  simmer  twenty  minutes,  and 
pour  out. 

BAKED  SHEEP'S  HEAD  i  LA  RUSSE. 

Let  the  boiled  and  boned  sheep's  head  get  cold  in  the 
bake-dish.  Then  brush  over  with  raw  egg,  and  sift  over 
it  a  mixture  of  fine  crumbs,  a  dust  of  flour  and  seme 
minced  parsley  (dried  and  powdered  is  better),  seasoned 
with  pepper  and  salt.  Set  in  the  oven  ;  baste  well  with 
butter,  as  it  browns.  Serve  in  the  dish,  and  send  \\  ith  it 


SECOND    WEEK— SATURDAY.  $21 

a  boat  of  drawn  butter,  based  upon  a  cupful  of  the  soup 
and  seasoned  with  French  mustard,  the  juice  of  half  a 
lemon,  and  some  onion  pickle  minced  very  fine. 

SWEET  POTATOES. 
See  Wednesday  of  First  Week  in  September. 

SQUASH. 

Pare,  slice,  cook  soft  in  boiling  salt  water.  Drain  and 
mash  smooth  in  a  hot  colander.  Season  with  butter,  salt, 
and  pepper. 

TOMATOES  STUFFED  WITH  CORN. 

Set  large,  smooth  tomatoes  in  a  greased  pudding-dish. 
Cut  a  slice  from  the  top  of  each.  Scoop  out  the  seeds, 
leaving  the  walls  thickly  lined  with  pulp.  Have  ready  a 
cupful  of  corn  grated  from  the  cob,  and  seasoned  with 
butter,  pepper,  and  salt.  Fill  the  tomatoes  with  this  ; 
put  on  the  upper  slices,  and  pour  a  little  gravy  over  all. 
Bake,  covered,  in  a  moderate  oven,  one  hour.  Serve  in 
the  dish. 

CREAM  PEACH  PIE. 

Make  as  directed  in  Saturday,  Fourth  Week  in  August ; 
but  lay  the  upper  crust  on  lightly,  slightly  buttering  the 
lower  at  the  point  of  contact.  When  the  pie  is  done, 
lift  the  cover  and  pour  in  a  cream  made  thus  :  i  cup 
(small)  of  rich  milk,  heated  ;  whites  of  2  eggs,  whipped 
and  stirred  into  the  milk  ;  i  tablespoonful  of  sugar  ;  J  tea- 
spoonful  of  corn-starch  wet  up  in  milk.  Boil  three  min- 
utes. The  cream  must  be  cold  when  it  goes  into  the  hot 
pie.  Replace  the  crust,  and  set  by  to  cool.  Eat  fresh. 


522  SEPTEMBER. 

STIjirir 

Rice  and  Tomato  Soup. 

Boiled  Chickens  and  Tongue.  Breaded  Egg-plant 

Boiled  Cauliflower.  Lima  Beans. 

Frozen  Custard  and  Cake. 


RICE  AND  TOMATO  SOUP. 

Skim  the  soup  in  your  stock-pot.  Strain  from  the  meat 
and  bones ;  heat  and  add  a  pint  of  tomatoes,  stewed, 
strained,  and  seasoned,  and  a  cup  of  boiled  rice  with 
the  cup  of  water  in  which  it  has  been  cooked.  Season  tc 
taste ;  simmer  fifteen  or  twenty  minutes  after  it  begins  to 
boil,  and  turn  out. 

BOILED  CHICKENS  AND  TONGUE. 

Tie  the  stuffed  and  trussed  chickens  in  netting,  fitted 
to  their  shape,  and  cook  in  plenty  of  boiling  water,  a  little 
salt.  An  hour  and  a  quarter  should  suffice,  if  the  fowls 
are  tender.  Soak  a  tongue  over  night.  In  the  morning, 
wash  it  well  and  boil  eighteen  minutes  to  the  pound. 
Trim  and  skin  it.  Lay  in  the  middle  of  the  dish,  with  a 
chicken  on  each  side,  and  pour  over  them  drawn  butter, 
based  upon  a  cupful  of  the  liquor  in  which  the  chickens 
were  boiled,  mixed  with  a  little  minced  parsley.  Save 
the  rest  of  the  liquor. 

BREADED  EGG-PLANT. 

Slice,  and  pare  each  slice.  Lay  in  salt  and  water  one 
hour,  with  a  plate  on  top,  to  keep  the  slices  under  water. 
Wipe  dry  ;  salt  and  pepper  ;  dip  in  beaten  egg,  then  in 
cracker-dust,  and  fry  to  a  fine  brown  in  lard  or  dripping. 
Drain,  and  serve. 

BOILED  CAULIFLOWER. 

Cook  in  boiling  salted  water  twenty-five  minutes,  hav- 
ing tied  the  cauliflower  up  in  white  netting.  Drain ;  im- 


THIRD    WEEK— MONDAY.  $23 

tie ;  lay  in  a  deep  dish,  the  blossom  upward,  and  deluge 
with  a  white  sauce  made  of  drawn  butter,  with  the  juice 
of  a  lemon  squeezed  in. 

LIMA  BEANS. 
See  Thursday,  First  Week  in  September. 

FROZEN  CUSTARD  AND  CAKE. 
Please  refer  to  Sunday,  Second  Week  in  July. 


llhck. 

Chicken  and  Corn  Soup. 
C  sisserole  of  Rice,  Chicken,  and   Tongue. 

Onions  Stewed  Brown, 
Baked  Sweet  Potatoes.  Cold  Slaw. 


Corn-starch  Hasty  Pudding. 
Tea  and  Fancy  Crackers. 

CHICKEN  AND  CORN  SOUP. 

Skim  the  liquor  in  which  the  chickens  were  boiled  yes- 
terday. Put  over  the  fire,  with  the  grated  corn  from 
twelve  ears.  Boil  one  hour ;  rub  through  a  colander ; 
season,  heat,  and  stir  in  a  tablespoonful  of  butter  rolled 
in  flour,  a  little  finely  cut  parsley,  and  a  teaspoonful  es- 
sence  of  celery.  Simmer  five  minutes  ;  add  a  cup  of 
boiling  milk,  and  pour  out. 

CASSEROLE  OF  RICE,  WITH  CHICKENS  AND  TONGUE. 

Chop  the  remains  of  yesterday's  chickens  and  tongue 
fine,  with  the  giblets.  Season,  and  put  over  the  fire,  with 
a  cup  of  yesterday's  soup,  and,  when  almost  on  the  boil, 
add  two  beaten  eggs.  Boil  a  cup  of  rice  in  a  little  of  the 
chicken-liquor  used  for  your  soup,  until  the  rice  is  soft, 
and  the  liquor  absorbed.  Beat  two  eggs  into  half  a  cup  of 


524  SEPTEMBER. 

milk,  in  which  a  tablespoonful  of  butter  has  been  melted. 
Stir  and  beat  this  into  the  rice.  Let  it  get  cold,  and  then 
line  a  greased  mould  with  it — one  with  a  cylinder  in  the 
middle  will  not  do.  Make  the  walls  of  rice-paste  an  inch 
thick  ;  then  fill  with  the  mince,  which  should  not  be  too 
soft.  Cover  with  the  rice  ;  put  the  top  on  the  mould  ; 
set  in  a  pot  of  boiling  water,  and  cook  one  hour  and  a 
half.  Turn  out  with  great  care,  and  pour  a  little  of  the 
pot-liquor,  thickened  and  seasoned,  over  it. 

ONIONS  STEWED  BROWN. 

Top  and  tail  them ;  skin,  and  dredge  them  with  flour. 
Then  fry  to  a  good  brown  in  dripping.  Put  into  a  pot, 
cover  with  a  little  of  the  liquor  in  which  the  tongue  was 
boiled,  and  stew  slowly  two  hours,  or  until  tender.  Take 
up  the  onions  ;  thicken  the  sauce  with  browned  flour,  add 
a  tablespoonful  of  butter,  with  pepper ;  boil  up,  and  pour 
over  the  onions. 

BAKED  SWEET  POTATOES. 

Wash,  wipe,  and  lay  in  a  moderate  oven.  Bake  until 
the  largest  is  soft  between  your  testing  fingers.  Wipe  off, 
and  serve  in  their  jackets. 

COLD  SLAW. 

Shred  the  heart  of  a  firm  white  cabbage.  Put  into  a 
salad-bowl,  and  season  with  sugar,  salt,  pepper,  oil,  and 
vinegar.  Stir  up  and  toss  thoroughly. 

CORN-STARCH  HASTY  PUDDING. 

i  quart  fresh  milk ;  3  tablespoonfuls  corn-starch,  wet 
up  in  cold  milk  ;  i  tablespoonful  of  butter  ;  i  teaspoonful 
of  salt. 

Scald  and  salt  the  milk,  and  stir  into  it  the  corn-starch. 
Boil  steadily,  stirring  now  and  then,  for  fifteen  minutes. 
Add  the  butter;  let  the  pudding  stand  in  hot  water,  un- 
covered, after  you  have  ceased  to  stir,  until  you  are  ready 
for  it ;  then  serve  in  an  open,  deep  dish.  Eat  with  cream 
and  sugar. 


THIRD    WEEK— TUESDAY.  $2$ 

TEA  AND  FANCY  BISCUITS. 

If  the  weather  be  hot,  have  iced  tea;  if  cool,  and  sug- 
gestive of  early  frosts,  or  equinoctial  storms,  introduce  the 
bright  tea-pot  and  pretty  ucozy." 


St.  Remo  Broth. 

Beefsteak.  Potatoes  au  Naturel. 

Kidney-Beans.  Raw  Tomatoes. 

Fruit  Dessert. 
Coffee  and  Cake. 

ST.  R£MO  BROTH. 

3  Ibs.  of  veal — lean  and  cut  into  strips  ;  2  onions,  sliced 
and  fried ;  3  quarts  of  water ;  i  tablespoonful  of  minced 
parsley ;  %  cupful  of  raw  rice  ;  2  tables poonfuls  of  grated 
cheese  ;  salt  and  pepper. 

Fry  the  onions  in  dripping ;  put  in  the  meat,  and  fry  to 
a  light  brown.  Put  into  the  soup-pot  with  the  water,  and 
-boil  slowly  three  hours,  or  until  brought  down  to  two 
quarts.  The  meat  should  be  in  rags.  Strain  ;  cool,  skim, 
and  season.  Put  back  into  the  kettle  with  the  rice,  which 
must  have  soaked  one  hour  in  a  little  water.  This  water, 
also,  must  go  into  the  soup.  Simmer  half  an  hour.  Put 
the  grated  cheese  into  the  tureen,  and  when  the  rice  has 
boiled  soft,  pour  upon  the  cheese,  stir  up  and  serve. 

BEEFSTEAK. 

Flatten  with  the  broad  side  of  a  hatchet,  and  broil 
quickly  upon  a  greased  gridiron.  Ten  minutes  should  be 
enough  if  you  like  it  rare.  Lay  upon  a  hot  dish,  turn  an- 
other over  it,  having  salted,  buttered,  and  peppered  it, 
and  let  it  stand  five  minutes  before  sending  to  table. 


526  SEPTEMBER. 

POTATOES  AU  NATUREL. 

Cook,  without  paring,  in  boiling  salted  water,  until  a 
fork  will  enter  easily  the  largest.  Pour  off  the  water  ;  set 
the  pot,  uncovered,  upon  the  range  for  a  moment,  to  dry 
off  the  moisture  ;  peel  rapidly,  and  dish. 

KIDNEY-BEANS. 

Shell ;  cook  in  boiling  water,  a  little  salt,  half  an  hour, 
or  until  tender.  Drain,  salt,  pepper,  and  butter,  and  serve 
in  a  deep  dish. 

RAW  TOMATOES. 

Pare  and  slice.  Put  into  a  salad-dish,  and  pour  over 
them  a  dressing  made  of  two  tablespoonfuls  of  oil  rubbed 
with  one  teaspoonful  of  sugar,  and  half  as  much,  each,  of 
made  mustard,  salt,  and  pepper ;  then  with  five  table- 
spoonfuls  of  vinegar,  whipped  in,  a  little  at  a  time. 

FRUIT  DESSERT. 

Use  your  own  discretion  and  consult  your  own  conve- 
nience in  devising  a  tasteful  and  acceptable  dessert  of 
fruits,  such  as  should  now  be  plenty  and  cheap.  Late 
peaches,  melons,  banarjas,  pears,  and  apples,  are,  some  or 
all  of  them,  within  reach  of  housekeepers  of  moderate 
means.  Arrange  in  dishes  or  baskets  decorated  with 
green  sprays  and  flowers.  • 

COFFEE  AND  CAKE. 

Consult,  also,  your  discretion  and  the  weather  in  the 
question  of  hot  or  iced  coffee. 


THIRD    WEEK— WEDNESDAY.  S27 


tDeek. 

Ox-Cheek  Soup. 

Stewed  Calfs  Hearts.  Lima  Beans, 

Potatoes  au  Maitre  d'HStel. 
Stewed  Tomatoes  with  Onion. 

Stewed  Pears  with  Rice. 


OX-CHEEK  SOUP. 

2  ox-cheeks  ;  3  onions  ;  2  carrots ;  2  turnips  ;  12  whole 
black  peppers ;  6  cloves  ;  salt ;  5  quarts  of  water ;  -j-  cup 
of  German  sago. 

Break  the  bones  of  the  cheeks,  and  wash  well  with  salt 
and  water.  Cover  with  cold  water ;  bring  to  a  boil,  and 
'throw  off  the  water.  Fry  the  sliced  onions,  and  put  into 
the  pot  with  the  meat,  also  the  sliced  carrots,  onions,  and 
spice.  Cover  with  a  gallon  and  a  quart  of  water.  Bring 
to  a  slow  boil,  and  keep  this  up,  skimming  often,  for  four 
hours.  Strain  off  the  liquor ;  pick  out  the  meat  and  bones  ; 
salt  highly;  put  into  your  stock-pot  with  nearly  half  the 
broth.  Set  in  a  cold  place  for  to-morrow.  Pulp  the  vege- 
tables into  that  meant  for  to-day  ;  let  it  cool  ;  take  off  the 
fat,  and  put  back  over  the  fire.  Season  to  your  liking  ; 
add  the  sago,  which  should  have  been  soaking  for  two 
hours  in  a  little  water,  and  simmer  until  it  is  clear. 

STEWED  CALF'S  HEARTS. 

Wash  two  fresh  calf's  hearts  ;  stuff  with  a  force-meat  of 
crumbs,  chopped  salt  pork,  a  little  thyme,  sage  and  onion. 
Tie  up  snugly  in  clean  mosquito -netting  ;  put  into  a  broad 
saucepan  ;  half  cover  with  broth  from  your  soup  from  yes- 
terday or  to-day.  Cover  and  stew  an  hour  and  three- 
quarters  gently,  turning  several  times.  Take  out  the 
hearts,  and  keep  them  hot,  while  you  thicken  the  gravy 
with  a  tablespoonful  of  butter  cut  up  in  flour.  Boil  up  , 
add  pepper,  salt,  a  little  grated  lemon-peel,  and  the  juice 
of  half  a  lemon,  with  a  small  glass  of  wine.  Pour  ovsr 
the  hearts. 


528  SEPTEMBER. 

.'•    LIMA  BEANS. 
See  Thursday,  First  Week  in  September. 

POTATOES  AU  MAiTRE  D'H6TEL. 

Slice  cold  boiled  potatoes  rather  thick.  Have  ready 
in  a  saucepan  four  or  five  tablespoonfuls  of  milk,  a  good 
lump  of  butter,  with  salt,  pepper  and  minced  parsley. 
Heat  quickly ;  put  in  the  potatoes,  and  stir  until  almost 
boiling.  Stir  in  a  little  flour,  wet  with  cold  milk ;  cook  a 
moment  to  thicken  it;  add  the  juice  of  half  a  lemon,  and 
pour  out  into  a  deep  dish. 

STEWED  TOMATOES  AND  ONION. 

Peel,  slice,  and  stew  a  dozen  tomatoes  ten  minutes. 
Then  add  a  small  parboiled  onion,  cut  up  small ;  cook 
twenty  minutes  ;  stir  in  sugar,  salt  and  pepper,  with  a  good 
spoonful  of  butter  rolled  in  flour.  Simmer  five  minutes, 
and  pour  out. 

STEWED  PEARS  WITH  RICE. 

Pare  and  halve  eight  large  pears.  Put  into  a  sauce- 
pan with  eight  tablespoonfuls  of  sugar  and  a  cup  of  claret 
—or  if  you  prefer,  clear  water.  Stew  slowly  until  tender 
and  clear.  Take  out  the  pears  and  boil  down  the  syrup 
to  one-half,  flavoring,  then,  with  essence  of  bitter  almond. 
Have  ready  two  cupfuls  of  boiled  rice,  cooked  in  milk, 
and  sweetened.  Spread  upon  a  flat  dish ;  lay  the  pears 
upon  it,  and  pour  on  the  syrup.  Eat  very  cold. 


lUeek. 

Rissole  Soup. 

Lamb  Chops.  Potato  Mound. 

Fried  Egg-Plant.  Ladies'  Cabbage. 

Damson  Tart. 

RISSOLE  SOUP. 

Take  the  fat  from  the  top  of  your  cold  stock.     Pick 
out  some  of  the  best  pieces  of  meat — about  a  cupful — and 


THIRD    WEEK— THURSDAY.  $2$ 

set  aside.  Add  a  pint  of  boiling  water  to  the  stock,  and 
boil  slowly,  with  the  bones  and  the  rest  of  the  meat,  for 
nearly  an  hour.  Chop  the  meat  reserved  from  the  stock  ; 
make  into  force-meat  with  fine  crumbs,  seasoning  with 
onion,  parsley,  pepper,  salt,  nutmeg,  and  binding  with 
beaten  egg.  Flour  your  hands  and  make  this  into  round 
balls.  Roll  them  in  flour  ;  set  in  a  floured  pie-dish,  not 
touching  each  other,  and  leave  in  a  quick  oven  until 
crusted  over.  Let  them  cool.  Strain  your  soup ;  add 
such  seasoning  as  you  desire ;  heat  to  a  boil ;  drop  in  the 
force-meat  rissoles,  and  heat,  without  boiling,  three  min- 
utes. 

LAMB  CHOPS. 

Trim  off  fat  and  skin,  leaving  a  bare  bit  of  bone  at  the 
end  of  each.  Broil  quickly  over  a  clear  fire  ;  butter,  salt, 
and  pepper  each,  and  stand  them  on  the  larger  ends,  just 
touching  each  other,  around  your  mound  of  potato. 

POTATO  MOUND. 

Mash  smooth,  with  butter,  milk,  salt,  and  pepper ;  make 
into  a  smooth  mound  upon  a  hot  dish,  and  arrange  the 
chops  around  it. 

FRIED  EGG-PLANT. 

See  Sunday,  First  Week  in  September. 

LADIES'  CABBAGE. 

Boil  a  firm  cabbage  in  two  waters.  When  done,  quar- 
ter it  and  let  it  get  perfectly  cold.  Chop  fine  ;  add  two 
beaten  eggs,  a  tablespoonful  of  butter,  pepper,  salt,  and 
three  tablespoonfuls  of  milk.  Stir  all  well ;  pour  into  a 
buttered  pudding-dish,  and  bake,  covered,  until  very  hot, 
then  brown.  If  your  dish  has  been  well  buttered,  turn 
the  cabbage  upon  a  hot  dish,  and  pour  over  it  a  cupful  of 
drawn  butter. 

DAMSON  TART. 

Fill  a  pie-dish,  lined  with  good  paste,  with  ripe,  sound 
damsons ;  sweeten  very  plentifully ;  cover  with  crust  and 
bake.  Brush  with  beaten  egg  when  done,  and  return  to 
the  oven  one  moment,  to  glaze. 

23 


53°  SEPTEMBER. 

Jrtirag. 


Potato  Porridge. 

Devilled  Crab.  Roasted  Sweetbreads. 

Potato  Croquettes.  Boiled  Green  Corn. 

Apple  Souffle  Pudding. 

POTATO  PORRIDGE. 

12  potatoes,  peeled  and  sliced;  i  large  onion,  also 
pared  and  sliced ;  2  quarts  of  boiling  water ;  i  cup  of 
hot  milk ;  3  beaten  eggs ;  3  tablespoonfuls  of  butter 
rolled  in  flour ;  salt,  pepper,  and  i  teaspoonful  celery 
essence ;  chopped  parsley. 

Fry  potatoes  and  onions -light  brown  in  a  little  butter. 
Put  into  a  soup-pot  with  the  boiling  water,  and  cook 
gently  until  soft.  Rub  through  a  colander  to  a  smooth 
puree.  Add  the  water  in  which  they  were  boiled,  and 
return  to  the  fire.  When  the  puree  begins  to  bubble,  stir 
in  the  buttered  flour,  pepper,  salt,  and  chopped  parsley, 
and  simmer  five  minutes.  Heat  the  milk  in  another  ves- 
sel ;  pour  upon  the  beaten  eggs ;  cook  one  minute,  and 
pour  into  the  tureen.  Add  the  puree ;  stir  in  the  celery- 
essence,  and  it  is  ready. 

DEVILLED  CRABS. 

Boil  the  crabs ;  cool ;  break  the  shells  and  pick  out  the 
meat.  To  eight  tablespoonfuls  of  meat,  add  three  of 
fine  crumbs,  the  yolks  (chopped)  of  three  boiled  eggs, 
the  juice  of  a  lemon,  with  salt  and  cayenne  to  taste. 
Work  up  to  a  soft  mixture  with  drawn  butter ;  fill  scallop 
or  clam  shells,  or  pate-  pans  with  it,  sift  cracker-dust  over 
the  top,  and  brown  delicately  in  a  quick  oven. 

ROASTED  SWEETBREADS. 

3  fine  sweetbreads  ;  i  cup  of  gravy — a  cup  of  your 
soup  will  do  ;  i  beaten  egg ;  cracker-dust ;  i  tablespoon- 
ful  mushroom  catsup ;  i  small  glass  wine  ;  a  very  little 


THIRD    WEEK— FRIDAY.  531 

minced  onio  i  put  into  the  gravy ;  2  tablespoonfuls  melted 
butter  ;  fried  bread. 

Boil  and  blanch  the  sweetbreads.  Wipe  perfectly  dry, 
roll  in  egg,  then  in  the  pounded  cracker.  Lay  in  a 
baking-pan  ;  pour  the  melted  butter  slowly  over  them, 
that  it  may  soak  into  the  crumbs.  Set  in  the  oven,  cover, 
and  bake  forty-five  minutes,  basting  freely,  from  the  time 
they  begin  to  brown,  with  the  gravy.  Dish  upon  crustless 
slices  of  fried  bread.  Strain  the  gravy ;  add  catsup  and 
wine ;  boil  up,  and  pour  over  the  sweetbreads. 

POTATO  CROQUETTES. 

Mash  the  potatoes,  and  beat  in  a  raw  egg,  butter,  rnilk, 
nutmeg,  a  little  grated  lemon-peel,  with  pepper  and  salt. 
Heat  in  a  saucepan,  stirring  constantly,  for  three  minutes. 
The  saucepan  should  be  buttered  first.  When  cool 
enough  to  handle  with  comfort,  make  into  croquettes,  roll 
in  flour,  or  dip  in  egg  and  cracker-crumbs,  and  fry — not 
putting  too  many  into  the  pan  at  once — in  boiling  lard,  or 
dripping.  Drain  in  a  hot  colander,  and  serve. 

BOILED  GREEN  CORN. 
See  Sunday,  First  Week  in  September. 

APPL.E  SOUFFL^  PUDDING. 

•  7  or  8  juicy  apples  ;  4  eggs  ;  i  cup  fine  crumbs  ;  i  cup 
of  sugar ;  2  tablespoonfuls  of  butter  ;  nutmeg,  and  a  lit- 
tle grated  lemon-peel. 

Pare,  core,  and  slice  the  apples,  and  cook  tender  in  a 
covered  farina-kettle  without  adding  water  to  them.  Beat 
to  a  smooth  pulp,  and  stir  in  butter,  sugar,  and  seasoning. 
When  cold,  whip  in  the  yolks  of  the  eggs ;  then  the 
frothed  whites,  alternately  with  the  crumbs.  Beat  to  a 
creamy  batter;  put  into  a  buttered  pudding-dish,  and 
bake,  covered,  fifty  minutes.  Then  brown  quickly.  Eat 
hot  with  custard  sauce,  or  cold,  with  cream  and  sugar. 


53*    '  SEPTEMBER. 


irit  ifleek. 


Rule  of  Three  Soup. 

Veal  and  Ham  Cutlets  a  la  Polonaise.        Stewed  Potatoes 
Cream  Squash.  Scalloped  Tomatoes. 


Bavarian  Cream. 

RULE  OF  THREE  SOUP. 

3  Ibs.  of  lean  beef;  3  Ibs.  of  marrowbones;  3  Ibs. 
coarse  mutton  ;  3  onions  ;  3  carrots  ;  3  turnips ;  3  sprigs 
of  parsley,  and  same  of  thyme  and  marjoram  ;  6  quarts 
of  water ;  3  blades  of  mace  ;  3  tomatoes  ;  3  ears  of 
corn  ;  3  tablespoonfuls  of  rice  ;  pepper  and  salt. 

Chop  the  vegetables  ;  cut  up  the  meat  and  crack  the 
bones.  Put  onions,  carrots,  turnips,  herbs  and  mace  into 
the  soup-pot ;  cover  with  three  quarts  of  water  ;  stew 
gently  three  hours  ;  strain  off  the  broth  into  a  bowl ;  pour 
the  remaining  three  quarts  of  water,  boiling  hot,  upon  the 
meat,  bones,  and  vegetables  in  the  pot,  and  put  back 
over  the  fire.  Cool  that  which  you  have  strained ;  take 
off  the  fat,  and  put  on  in  another  kettle,  with  the  toma- 
toes, the  corn  cut  from  the  cob,  and  the  rice.  Season, 
and  cook  gently  for  another  hour,  then  pour  out. 

Boil  the  soup  left  in  the  pot,  three  hours  longer  at  the* 
back  of  the  range;  add  boiling  water  as  the  liquid 
shrinks.  At  the  end  of  that  time,  season  well ;  pour, 
without  straining,  into  the  stock-pot,  and  keep  in  a  cold 
place.  You  have  now  stock  for  three  days — a  good 
investment  of  time,  materials,  and  labor. 

VEAL  AND  HAM  CUTLETS,  A  LA  POLONAISE. 
Slice  cutlets  of  veal,  of  equal  size,  with  as  many  slices 
of  corned  ham,  previously  cooked.  Flatten  the  cutlets 
with  a  hatchet ;  dip  in  beaten  egg,  then  in  cracker-dust, 
mixed  with  minced  parsley,  pepper,  salt,  and  nutmeg. 
Fry  in  dripping  ;  drain,  and  lay  upon  a  dish,  with  alternate 
slices  of  the  ham,  broiled,  and  spread  with  a  dressing  of 
butter  and  a  little  French  mustard. 


THIRD    WEEK— SATURDAY.  533 

STEWED  POTATOES. 

Pare,  and  cut  the  potatoes  into  dice.  Stew,  with  a 
small  onion,  in  enough  hot  water  to  cover  them.  Turn 
off  most  of  the  water;  take  out  the  onion  ;  pour  in  a  cup 
of  cold  milk,  and,  when  this  boils,  stir  in  a  little  chopped 
parsley,  pepper,  salt,  and  a  tablespoonful  of  butter  rolled 
in  ilour.  Boil  up  once,  and  serve.  • 

CREAM  SQUASH. 

Mash,  and  press  in  a  hot  colander.  Return  to  the  fire, 
with  a  good  spoonful  of  butter,  three  or  four  spoonfuls  of 
milk,  and  a  quarter  spoonful  of  flour,  wet  up  in  the  milk. 
Stir  for  five  minutes ;  season  with  pepper  and  salt,  and 
dish. 

SCALLOPED  TOMATOES. 

Pare  and  slice.  Scatter  fine  crumbs  in  the  bottom  of 
a  bake-dish ;  cover  with  slices  of  tomatoes,  seasoned  with 
sugar,  pepper,  salt,  and  butter.  Cover  with  crumbs,  and 
these  with  tomatoes.  Fill  the  dish  in  this  order,  covering 
all  with  crambs,  with  bits  of  butter  sprinkled  upon  them. 
Bake,  covered,  half  an  hour,  and  brown. 

BAVARIAN  CREAM. 

i  pint  rich  milk,  and  the  same  of  sweet  cream ;  yolks 
of  4  eggs  ;  £  oz.  gelatine ;  i  small  cup  of  sugar ;  2  tea- 
spoonfuls  vanilla  or  other  extract. 

Soak  the  gelatine  two  hours  in  enough  cold  water  to 
cover  it.  Heat  the  milk,  and  stir  in  the  gelatine  until 
melted.  Pour  this  upon  the  beaten  yolks  and  sugar,  and 
heat  until  it  begins  to  thicken.  It  should  not  boil.  Take 
from  the  fire,  flavor,  and  let  it  cool  somewhat.  The 
cream  should  have  been  whipped  stiff  in  a  syllabub-churn. 
Beat,  a  spoonful  at  a  time,  into  the  lukewarm  custard, 
until  it  "is  like  sponge-cake  batter.  Pour  into  a  wet 
mould,  and  set  on  ice  to  form.  It  will  be  formed  in  a  few 
hours,  if  buried  in  the  ice. 


534  SEPTEMBER. 


Jimrtb  tUeek. 

Fancy  Macaroni  Soup. 

Fricasseed  Chicken.  Spinach  a  la  Creme. 

Devilled  Tomatoes.  Sweet  Potatoes,  Browned 

Baked  Pears  and  Cream. 
Orange  Cake. 


FANCY  MACARONI  SOUP. 

Take  the  fat  from  your  soup-stock,  add  a  pint  of  boil- 
ing water,  and  bring  to  a  slow  boil.  Strain  all  through  a 
colander.  Pour  off  two  quarts,  through  a  soup-sieve,  into 
your  soup-kettle,  and  set  over  the  fire  to  simmer  clear. 
Pulp  the  vegetables  left  in  the  colander,  and  press  the 
juice  out  of  the  meat  into  the  rest  of  the  broth.  Remand 
this  to  the  stock-pot.  When  that  in  the  soup -kettle  has 
boiled  ten  minutes,  and  been  skimmed  carefully,  add  a 
half  cup  of  what  is  known  as  "  fancy  macaroni,"  cut  into 
fantastic  shapes,  expressly  for  soups.  It  should  have 
been  boiled  twenty  minutes,  or  until  tender,  in  hot 
salted  water.  Simmer  one  minute  in  the  soup ;  add  sea- 
soning, if  needed,  and  serve. 

FRICASSEED  CHICKENS. 

Clean,  wash,  and  joint  a  pair  of  chickens.  (Salt  the 
giblets  slightly,  and  keep  on  ice  until  Monday  ;  or,  should 
the  weather  be  warm,  boil  them  in  a  pint  of  water  ;  salt  it 
well,  and  set  away  with  the  giblets  in  it.)  Scald  the 
pieces  of  chicken  in  boiling  water,  leaving  them  in  it  four 
minutes.  Lay  in  ice-water  ten  minutes,  to  blanch  them. 
Add  to  the  quart  of  boiling  water  used  for  scalding  them, 
the  skimmed  fat,  the  necks,  and  the  heads,  cleaned  by 
scalding,  picking  off  the  feathers  and  cutting  off  the  beaks. 
Stew  for -one  hour,  or  until  there  is  but  a  pint  of  gravy. 
Strain,  cool,  and  take  off  the  fat.  Put  two  tablespoonfuls 
of  butter  into  a  saucepan,  with  a  very  finely  minced  onion 
and  a  dessertspoonful  of  flour.  When  they  begin  to  sim- 
mer, put  in  the  joints  of  chicken ;  turn  several  times  ill 


FOURTH   WEEK— SUNDAY.  535 

the  butter,  and,  after  they  begin  to  color,  add  enough 
gravy  to  keep  them  from  scorching,  and  stew,  covered,  at 
least  an  hour.  Keep  the  chicken  hot ;  strain  the  gravy ; 
add  parsley,  pepper,  and  salt.  Have  in  another  saucepan 
a  half  cup  of  hot  milk.  Pour  upon  two  beaten  eggs , 
make  very  hot,  and  add  to  the  gravy  when  you  have 
taken  the  latter  from  the  fire.  Stir  up,  and  pour  over  the 
chickens. 

SPINACH  A  LA  CR£ME. 

Boil  in  plenty  of  hot  salted  water ;  drain,  and  chop  fine 
upon  a  board  or  in  a  wooden  tray.  Return  to  the  sauce- 
pan with  a  tablespoonful  of  butter,  and  when  hot,  add  a 
little  sugar,  pepper,  salt,  nutmeg,  and  two  tablespoonfuls 
of  cream.  Stir  until  very  hot,  a.nd  serve  in  a  deep  dish, 
with  sippets  of  fried  bread  laid  over  it. 

DEVILLED  TOMATOES. 

i  quart  fine  ripe  tomatoes,  pared  and  cut  in  thick  slices  ; 
yolks  of  3  boiled  eggs,  pounded  ;  3  tablespoonfuls  melted 
butter  ;  4  tablespoonfuls  vinegar ;  i  raw  egg,  beaten  light  ; 
i  teaspoonful  powdered  sugar;  i  saltspoonful  salt,  and 
same  of  made  mustard  ;  a  soupfon  of  cayenne. 

Rub  a  tablespoonful  of  butter  into  the  pounded  yolks  ; 
add  the  seasoning,  then  the  vinegar,  and  put  into  a  tin  or 
porcelain  saucepan.  Heat,  and  stir  in  the  beaten  egg. 
Set  in  boiling  water  while  you  heat  the  rest  of  the  butter 
in  a  frying-pan,  and  put  in  the  sliced  tomatoes.  Shake 
over  the  fire  eight  minutes,  turning  several  times.  Lay 
the  tomatoes  upon  a  hot  dish.  Strain  the  butter  in  which 
they  were  fried  into  the  dressing,  stir  well,  and  pour  over 
the  tomatoes. 

SWEET  POTATOES — BROWNED. 

Parboil,  peel,  and  lay  in  a  baking-pan.  Baste  with  a 
little  of  your  soup  stock,  then  with  bufter,  until  they  are 
baked  to  a  nice  brown. 

BAKED  PEARS  AND  CREAM. 

Peel  ripe  pears,  and  cut  them  in  half,  without  removing 
the  seeds.  Pack  in  layers  in  a  stoneware  jar.  Strew 


536  ,  SEPTEMBER. 

each  layer  with  sugar,  and  drop  a  pinch  of  nutmeg  in,  now 
and  then.  Put  a  small  cupful  of  water  in  the  bottom  to 
prevent  burning.  Fit  on  a  close  cover,  and  set  in  a  mod- 
erate oven.  Bake  three  hours  on  Saturday,  and  leave, 
unopened,  in  the  oven  all  night.  Set  upon  ice  for  some 
hours  before  you  use  them.  Pour  into  a  glass  dish,  and 
eat  with  cream.  They  are  delicious  if  the  pears  are  of  fair 
quality. 

ORANGE  CAKE. 

Please  see  "  BREAKFAST,  LUNCHEON,  AND  TEA,"  page 
318. 


-fourtl)  tDttk.  Ulontrag. 

Giblet  Soup. 

Brown  Beef  Stew.  Mashed  Potatoes. 

Lima  Beans.  Cucumbers  and  Onion  Salad. 

Bananas,  Oranges,  and  Apples. 
Coffee  and  Albert  Biscuit. 

GIBLET  SOUP.- 

Again  s-kim  the  contents  of  your  stock-pot.  Pour  into 
the  soup-kettle  with  the  water  in  which  the  giblets  were 
boiled.  Add  seasoning  at  discretion,  and  simmer,  after  the 
boil  is  reached,  fifteen  minutes.  Chop  the  gizzards  very 
fine,  and  put  into  the  soup.  Pound  the  livers  to  a  paste, 
with  a  heaping  tablespoonful  of  butter,  and  half  as  much 
flour ;  thin  with  a  little  of  the  boiling  soup ;  stir  into  the 
soup  ;  boil  one  minute,  and  serve. 

BROWN  BEEF  STEW. 

3  Ibs.  lean  beef ;  i  onion  ;  a  tablespoonful  of  powdered 
marjoram  ;  thyme  and  parsley,  mixed  ;  i  tablespoonful  of 
browned  flour  ;  i  teaspoonful  of  Worcestershire  sauce  ;  i 
tablespoonful  of  tomato  catsup  ;  i  glass  of  wine  ;  juice  of 
half  a  lemon,  and  a  pinch  of  the  peel ;  i  cup  of  chopped 
mushrooms  ;  dice  of  fried  bread. 


FOURTH  WEEK— TUESDAY.  537 

Cut  the  beef  into  strips  two  inches  long  ;  add  the 
minced  onion  ;  just  cover  with  water,  and  cook,  at  the 
back  of  the  range,  two  hours.  Add  the  rest  of  the  ingre- 
dients, with  the  exception  of  the  flour,  catsup,  sauce, 
lemon-juice,  and  wine,  and  let  it  simmer  one  hour  longer. 
Then  add  the  condiments  just  named,  and  the  flour.  Boil 
up ;  line  a  deep  dish  with  small  squares  of  fried  bread, 
and  pour  the  stew  upon  them. 

MASHED  POTATOES. 
Prepare  as  usual,  and  send  up  without  browning. 

LIMA  BEANS. 
See  Thursday,  First  Week  in  September. 

CUCUMBER  AND  ONION  SALAD. 
See  Monday,  First  Week  in  September. 

BANANAS,  ORANGES,  AND  APPLES. 

Rub  clean  ;  arrange  effectively  as  to  color  and  size , 
put  green  leaves  among  them,  and  give  a  doily,  clean 
plate,  and  fruit-knife  to  each  person. 

COFFEE  AND  ALBERT  BISCUIT. 

Have  the  coffee  hot  and  strong,  and  be  sure  the  biscuits 
are  fresh. 


ttlcck. 

Quick  Lobster  Soup. 

Roast  Lamb.  Baked  Squash. 

Green  Corn  cut  from  the  Cob.  Sweet  Potatoes. 

'  '.•  <x>  .*;•);.)  .;.  'V1'-      "^    ''•'•    '  ' 

Rock-work. 

QUICK  LOBSTER  SOUP. 

i  quart  of  stock,  made  by  adding  a  little  water  to  the 
strained  remnant  of  yesterday's  soup.     Or,  if  you  have 
23* 


SEPTEMBER. 

nothing  of  this  sort,  make  a  broth  of  coarse  bits  of  veal 
and  any  bcnes  you  may  have  ;  i  can  of  preserved  lob- 
ster ;  i  cup  of  milk,  with  a  pinch  of  soda  stirred  in ;  2 
tablespoonfuls  of  butter,  rolled  in  flour  ;  yolks  of  2  eggs  ; 
minced  parsley,  cayenne,  and  salt. 

Heat  your  broth  ;  skim  and  season.  Put  in  the  lob- 
ster, picked  to  pieces ;  simmer  ten  minutes,  then  boil  up 
sharply,  once.  Heat  the  milk  in  a  saucepan ;  stir  in  the 
floured  butter ;  pour  upon  the  beaten  yolks.  Cook  one 
minute.  Pour  the  lobster  into  the  tureen;  stir  in  the 
thickened  milk,  and  send  to  table.  Pass  oyster  crackers 
and  butter  with  it. 

ROAST  LAMB. 

Lay  in  the  dripping-pan.  Dash  boiling  water  over  it, 
and  cook  fifteen  minutes  for  each  pound.  Baste  often 
with  the  gravy.  Ten  minutes  before  taking  it  up,  dredge 
with  flour,  and  baste  with  butter.  Pour  the  fat  from  the 
top  of  the  gravy ;  thicken  with  browned  flour,  and  stir  in 
a  tablespoonful  of  currant  jelly.  Boil,  and  send  up  in  a 
boat — salting  and  peppering  to  taste. 

BAKED  SQUASH. 

Boil,  drain,  and  mash  in  a  hot  colander.  Season  with 
pepper,  salt,  and  butter ;  add  a  few  spoonfuls  of  milk  and 
two  beaten  eggs.  Pour  into  a  buttered  dish,  and  bake  to 
a  light  brown  in  a  quick  oven. 

GREEN  CORN  CUT  FROM  THE  COB. 
Boil   the  corn   until  tender.     Split  each  row  of  grains, 
then  shave  them  close  to  the  cob.     Butter,  pepper,  and 
salt,  and  serve  hot  in  a  deep  dish. 

SWEET  POTATOES. 

Boil  with  the  skins  on ;  peel  quickly,  and  lay  in  a  bak- 
ing-pan, within  a  hot  oven,  a  few  minutes,  to  dry,  before 
piling  them  upon  a  flat  dish. 

ROCK-WORK. 

i  quart  of  milk  ;  5  eggs ;  6  tablespoonfuls  of  sugar ; 
/anilla,  or  other  essence. 


FOURTH  WEEK— WEDNESDAY.  539 

Heat  the  milk  :  pour  upon  the  beaten  yolks  and  sugar. 
Cook  until  the  custard  begins  to  thicken.  Pour  out,  and. 
when  cold,  flavor,  and  pour  into  a  glass  bowl.  Whip  the 
whites  stiff  with  two  spoonfuls  of  the  sugar,  flavor,  and 
poach  by  laying,  a  spoonful  at  a  time,  upon  boiling  milk, 
and,  carefully  withdrawing  the  spoon  from  underneath, 
leaving  the  oval  mass  of  meringue  floating  upon  the  sur- 
face. Turn  it  over  when  one  side  is  done,  and,  presently, 
take  it  up,  and  lay  upon  the  custard.  Heap  them  irregu- 
larly on  the  top,  and  let  all  get  cold  before  serving.  Pass 
light  cakes  with  this  custard. 


-fourtl) 


Julienne  Soup. 

Cold  Lamb.  Tomato  Sauce. 

Eggs  and  Mushrooms.  Breaded  Egg-plant. 

•  _ 

Potato  Fritters. 


JULIENNE  SOUP. 

4  Ibs.  of  beef ;  2  carrots  ;  3  turnips  ;  £  head  of  cab- 
bage ;  i  pint  green  corn  ;  i  quart  tomatoes ;  bunch  of 
herbs ;  4  quarts  of  water ;  pepper  and  salt. 

Put  on  the  beef,  herbs,  and  water  early  in  the  morning, 
with  some  well-cracked  bones,  if  you  have  them,  and  let 
it  boil  at  the  back  of  the  range,  very  slowly,  for  five  or  six 
hours.  Should  the  water  sink  below  two-thirds  of  the 
original  quantity,  replenish  from  the  boiling  tea-kettle. 
An  hour  before  dinner,  strain  the  soup  ;  put  meat  and 
bones  into  the  stock-pot,  and  season  well.  Pour  upon 
them  all  that  you  can  spare  from  the  liquor,  and  leave 
enough  for  to-day.  Set  this  in  a  cool  place.  Cool,  and 
remove  the  fat  from  that  meant  for  to-day ;  return  to  the 
soup-kettle,  and  put  in  the  vegetables,  cut  into  shreds, 
and  parboiled  for  ten  minutes.  The  cabbage  should  have 


540  SEPTEMBER. 

been  cooked  in  two  waters.  The  corn  must  be  cut  from 
the  cob,  and  the  tomatoes  pared  and  sliced.  Simmer 
gently  half  an  hour  ;  season  ;  cook  one  minute,  and  pour 
out. 

COLD  LAMB. 

Trim  the  remains  of  your  roast  into  a  presentable 
shape ;  garnish  with  parsley  and  nasturtium-blooms. 

TOMATO  SAUCE. 

Pare,  slice,  and  stew  the  tomatoes  for  twenty  minutes. 
Strain,  and  rub  through  a  colander,  leaving  the  hard  and 
tough  parts  behind.  Put  into  a  saucepan  with  a  little 
minced  onion,  parsley,  pepper,  salt,  and  sugar.  Bring  to 
a  boil ;  stir  in  a  good  spoonful  of  butter  rolled  in  flour. 
Boil  up,  and  serve. 

*'  .':,'..     f  >     *  '         **• 

EGGS  AND  MUSHROOMS. 

Slice  the  rest  of  the  can  of  mushrooms,  opened  for 
Monday's  stew,  into  halves.  Stew  ten  minutes  in  a  little 
butter,  seasoned  with  pepper  and  salt,  and  a  very  little 
water.  Drain  ;  put  the  mushrooms  into  a  pie- dish  ;  break 
enough  eggs  to  cover  them  over  the  top  ;  pepper,  salt, 
and  scatter  bits  of  butter  over  them  \  strew  with  bread- 
crumbs, and  bake  until  the  eggs  are  "  set."  Serve  in  the 
dish. 

BREADED  EGG-PLANT. 

Slice  nearly  half  an  inch  thick  ;  pare  each  slice  and  lay 
in  salt  and  water  one  hour.  Wipe  dry,  dip  in  beaten  egg, 
then  in  rolled  cracker,  and  fry  to  a  fine  brown  in  salted 
lard  or  dripping. 

POTATO  FRITTERS. 

6  tablespoonfuls  mashed  potato  rubbed  through  a  col- 
ander ;  £  cup  rich  milk,  or  cream  ;  5  eggs,  beaten  light ; 
2  tablespoonfuls  sugar ;  2  tablespoonfuls  prepared  flour ; 
juice  of  i  lemon,  and  half  the  grated  peel ;  %  grated  nut- 
meg. 

Work  the  cream  into  the  potato ;  add  beaten  yolks  and 
sugar,  and  whip  to  a  froth.  Put  in  lemon,  flour,  nutmeg, 


FOURTH  WEEK— THURSDAY.  541 

and  beat  three  minutes  before  stirring  in  the  whites. 
Drop,  by  the  spoonful,  into  hot  sweet  lard,  and  fry  to  a 
light  brown.  Drain  upon  clean,  heated  paper,  sift  white 
sugar  thickly  over  them  and  serve  at  once.  Eat  if  you 
like  with  wine  sauce,  or  with  powdered  sugar  only. 


Jimrtl) 

Bread-and-Meat  Soup. 

Braised  Breast  of  Veal.  Cauliflower  with  Sauce. 

Stewed  Squash.  Fried  Potatoes. 

Boiled  Apple  Dumplings. 

BREAD-AND-MEAT  SOUP. 

Take  the  fat  from  the  top  of  your  cold  stock.  Add  a 
pint  of  boiling  water  to  it,  with  a  sliced  onion,  and  coolc 
slowly,  with  the  meat  in,  for  forty  minutes.  Strain,  press- 
ing all  the  strength  out  of  the  meat ;  stir  in  a  tablespoon- 
ful  of  catsup,  and  as  much  browned  flour  wet  up  in  cold 
water.  Have  ready  a  sweetbread,  boiled  and  blanched, 
then  cut  into  neat  dice.  Put  these  into  the  soup,  and 
boil  one  minute  ;  add  a  great  handful  of  fried  bread,  cut 
into  dice,  and  pour  out.  If  you  have  any  soup  left  from 
your  "Julienne,"  heat,  strain,  and  add  to  this. 

BRAISED  BREAST  OF  VEAL. 

Make  a  deep  incision  between  the  ribs  and  meat :  stuff 
with  a  good  force-meat  made  of  crumbs,  chopped  salt  pork, 
seasoning  and  a  little  onion.  Skewer  the  flap  of  meat 
back  into  its  place  ;  put  a  layer  of  thin  fat  salt  pork  into  a 
broad  saucepan  ;  lay  the  veal  upon  it.  Pour  in  a  cup  of 
gravy — from  the  soup,  if  you  have  no  other — cover  with 
more  fat  pork,  or  ham,  put  on  a  close  lid,  and  cook  fifteen 
minutes  to  the  pound.  Take  out  the  meat ;  set  in  a  very 
quick  oven,  dredge  with  flour,  and,  as  it  browns,  baste 
well  with  butter  once.  Keep  hot  upon  a  dish,  while  you 


542  SEPTEMBER. 

strain  the  gravy  in'  the  braising-pan ;  thicken  it  with 
browned  flour,  season  to  taste,  and  stir  in  the  juice  of 
half  a  lemon,  and  a  glass  of  claret.  Boil  up  and  pour  a 
little  upon  the  veal,  the  rest  into  a  boat. 

CAULIFLOWER  WITH  SAUCE. 
See  Sunday,  Third  Week  in  September. 

STEWED  SQUASH. 

Pare,  seed  and  quarter.  Cook  in  boiling  water  salted, 
until  soft.  Mash  in  a  colander ;  rub  through  it,  and  put 
back  into  a  saucepan,  with  a  tablespooriful  of  butter 
rolled  in  flour ;  a  few  teaspoonfuls  of  milk,  pepper  and 
salt  to  taste.  Stir  until  it  begins  to  bubble;  then  pour 
into  a  deep  dish. 

FRIED  POTATOES. 

Pare,  slice  thin,  and  lay  in  ice-water  half  an  hour.  Dry 
between  two  towels,  and  fry  to  a  pale  brown  in  hot  lard, 
a  little  salt.  Drain  by  shaking  in  a  colander,  and  serve 
in  a  dish  lined  with  a  napkin. 

BOILED  APPLE  DUMPLINGS. 

i  quart  prepared  flour ;  J  Ib.  suet,  powdered ;  i  tea- 
spoonful  salt ;  cold  water  to  make  a  pretty  stiff  paste ; 
fine  juicy  apples,  pared  and  cored. 

Make  the  paste ;  roll  into  a  sheet  a  quarter  of  an  inch 
thick  ;  cut  into  squares ;  put  in  the  centre  of  each  an 
apple  ;  bring  the  corners  together,  and  pinch  the  edges. 
Have  ready  some  small  square  cloths,  dipped  in  hot 
water,  and  floured  on  the  inside.  Enclose  each  dumpling 
in  one  of  these,  leaving  room  to  swell,  and  tie  it  up,  bag- 
wise,  with  a  stout  string.  Boil  one  hour ;  turn  out  and 
serve  with  plenty  of  sweet  sauce. 


FOURTH  WEEK—  FRIDAY.  543 


Onion  Soup  Maigre. 

Baked  Blue  Fish.  Imitation  Oyster  Scallops. 

Potato  Puff  a  la  Geneve.  Raw  Cucumbers. 

Cream  Cakes. 

ONION  SOUP  MAIGRE. 

3  large  onions,  sliced  ;  3  boiled  potatoes  rubbed  through 
a  colander  ;  3  tablespoonfuls  of  rice  boiled  in  i  quart  of 
milk  ;  2  quarts  of  cold  water  ;  3  tablespoonfuls  of  butter 
rolled  in  one  of  flour  ;  chopped  parsley  ;  pepper  and 
salt  to  taste. 

Parboil  the  onions  ten  minutes  ;  throw  off  the  water 
and  let  them  cool.  Then  slice,  and  put  over  the  fire 
with  the  cold  water,  and  boil  down  to  three  pints.  The 
onions  should  be  reduced  to  a  pulp.  Strain  ;  rub  through 
the  colander,  and  set  over  the  fire.  When  it  boils,  add 
the  mashed  potatoes,  the  butter,  seasoning,  parsley,  and 
simmer  ten  minutes.  Have  the  rice  boiled  soft  in  the  milk 
with  a  pinch  of  soda  ;  strain  it  out  and  add  to  the  soup 
in  the  kettle.  Cook  gently  five  minutes,  and  turn  into 
the  tureen.  Pour  in  the  boiling  milk,  and  it  is  ready. 

BAKED  BLUE  FISH. 

Score  the  fish  down  the  back,  and  lay  in  a  dripping- 
pan.  Pour  over  it  a  cup  of  hot  water  in  which  have  been 
melted  two  tablespoonfuls  of  butter.  Bake  one  hour, 
basting  every  ten  minutes  ;  twice  with  butter,  twice  with 
the  gravy,  and  again  twice  with  butter.  Take  up  the  fish 
and  keep  hot,  while  you  strain  the  gravy  into  a  saucepan  ; 
thicken  with  flour  ;  add  a  teaspoonful  of  anchovy  paste, 
the  juice  of  half  a  lemon  with  a  little  of  the  grated  peel, 
pepper  and  salt.  Boil  up,  pour  half  over  the  fish,  the 
rest  into  a  boat.  Garnish  the  fish  with  eggs,  quartered 
lengthwise,  lettuce  hearts,  and  quartered  lemons. 

IMITATION  OYSTER  SCALLOPS. 

Cut  the  best  pieces  from  your  cold  roast  veal,  in 
squares  about  an  inch  long  and  half  as  thick  and  wide* 


544  SEPTEMBER. 

Make  a  cup  of  ridr  drawn  butter,  and  put  these  into  it. 
Set  over  the  fire  in  a  saucepan,  and  add  a  very  little 
minced  onion  and  parsley.  Heat  for  ten  minutes,  but  do 
not  boil.  Chop  a  pickled  cucumber  quite  fine,  stir  into 
the  mixture,  season  with  salt  and  cayenne  ;  fill  scallop,  or 
clam  shells,  or  /0/e-pans  lined  with  baked  paste,  with  the 
scallop  ;  cover  with  fine  crumbs,  and  brown  in  a  brisk 
oven. 

POTATO  PUFF  1  LA  GENEVE. 

Whip  mashed  potatoes  light  and  soft  with  milk,  butter, 
and  two  raw  eggs  ;  season  with  pepper  and  salt,  and  beat 
in  a  few  spoonfuls  of  powdered  cheese.  Pile  upon  a  neat 
bake-dish,  and  brown  nicely.  Serve  in  the  dish* 

RAW  CUCUMBERS. 
See  Friday,  Second  Week  in  September. 

CREAM  CAKES. 

Some  good  puff-paste;  whites  of  2  eggs;  \  cup  cf 
sweet  jelly  ;  i  cup  of  cream,  whipped  to  a  froth  ;  3  table, 
spoonfuls  powdered  sugar  ;  vanilla,  or  other  flavoring. 

Roll  out  the  paste  as  for  pies.  Cut  into  squares  five 
inches  across.  Have  ready  well-greased  muffin-rings, 
three  inches  in  diameter.  Lay  one  in  the  centre  of  each 
square  ;  turn  up  the  four  corners  so  as  to  make  a  cup  of 
the  paste  ;  pinch  the  tips  upon  the  upper  edge  of  the 
ring  to  keep  it  in  place,  and  having  prepared  all,  bake  in 
a  quick  oven.  When  done,  pull  out  the  rings  with  care  ; 
brush  the  paste,  outside  and  in,  with  the  white  of  egg,  and 
set  back  to  brown.  When  cold,  wash  on  the  inside  with 
the  jelly,  and  fill  vith  the  whipped  cream,  sweetened  and 
flavored. 


FOURTH   WEEK— SATURDAY.  545 


Jburtl)  UJeek. 

Vegetable  Soup  a  la  Crecy. 

Glazed  Ham.  Lettuce  Salad. 

Potatoes  a  la  Lyonnaise.  Cabbage  au  Gratin. 

Peach  Pudding. 


VEGETABLE  SOUP  1  LA  CRE"CY. 

2  Ibs.  of  coarse,  lean  beef,  cut  into  strips ;  2  Ibs.  of 
knuckle  of  veal,  chopped  to  pieces  ;  2  Ibs.  of  mutton 
bones,  and  the  bones  left  from  your  cold  veal,  cracked  to 
splinters  ;  i  Ib.  of  lean  ham  ;  4  large  carrots  ;  2  turnips  ; 
2  onions ;  bunch  of  herbs  ;  3  tablespoonfuls  of  butter, 
and  2  of  flour ;  i  tablespoonful  of  sugar ;  salt  and  pep- 
per ;  7  quarts  of  water. 

Put  on  meat,  bones,  herbs  and  water,  and  cook  slowly 
five  hours.  Strain  the  soup,  of  which  there  should  be 
five  quarts.  Season  meat  and  bones,  and  put  into  the 
'stock-pot  with  three  quarts  of  the  liquor.  Save  this  for 
days  to  come.  While  the  soup  for  to-day  is  cooling  that 
you  may  take  off  the  fat,  put  the  butter  into  a  frying-pan 
with  the  sliced  carrots,  turnips,  and  onions,  and  fry  to  a 
light  brown.  Now,  add  a  pint  of  the  skimmed  stock,  and 
stew  the  vegetables  tender  ;  stir  in  the  flour  wet  with 
water  *  and  put  all,  with  your  cooled  stock,  over  the  fire 
in  the  soup-kettle.  Season  with  sugar,  cayenne  and  salt ; 
boil  five  minutes  ;  rub  through  a  colander,  then  a  soup- 
sieve,  heat  almost  to  boiling,  and  serve. 

GLAZED  HAM. 

Soak  and  boil  a  ham  twenty  minutes  to  the  pound,  and 
let  it  get  almost  cold  in  the  water.  Skin  it  neatly,  and 
coat  with  a  paste  made  of  a  cup  of  cracker-crumbs,  one 
of  milk,  two  beaten  eggs,  and  seasoned  with  pepper.  Set 
the  ham  in  the  oven  until  the  glazing  is  browned,  moisten- 
ing,  now  and  then,  with  a  few  spoonfuls  of  cream.  Wind 
frilled  paper  about  the  shank,  and  garnish  with  parsley. 


546  SEPTEMBER. 

<  'LETTUCE  SALAD. 

Pull  out  and  tear  to  pieces  the  hearts  of  lettuce ;  pile 
in  a  salad-bowl ;  sprinkle  with  white  sugar,  and  season 
with  oil,  pepper,  salt,  and  vinegar,  in  the  proportions  so 
often  given.  Toss  up  with  a  silver  fork. 

POTATOES  A  LA  LYONNAISE. 
See  Saturday,  First  Week  in  September. 

CABBAGE  AU  GRATIN. 

Quarter  a  small  white  cabbage,  and  boil  tender  in  pot- 
liquor  taken  from  your  ham.  Let  it  get  cold  ;  chop  and 
season  with  pepper,  salt,  a  good  spoonful  of  butter,  three 
or  four  of  milk,  and  beat  smooth  with  two  raw  eggs.  Put 
into  a  buttered  dish  ;  strew  thickly  with  crumbs  ;  wet 
these  with  pot -liquor,  and  bake,  covered,  forty -five  min- 
utes,— then  brown. 

PEACH  PUDDING. 

12  ripe  peaches,  pared,  stoned,  and  stewed  in  a  little 
water  ;  i  cup  bread-crumbs  ;  2  cups  of  boiling  milk  ;  5 
tablespoonfuls  of  sugar  ;  5  beaten  eggs  ;  tablespoonful  of 
butter. 

Soak  the  crumbs  in  the  hot  milk  ;  stir  in  the  butter,  the 
beaten  eggs  and  sugar,  at  last  the  cooled  and  mashed 
peaches.  Beat  up  light  ;  put  into  a  buttered  pudding- 
mould  ;  set  in  a  pan  of  boiling  water  ;  cover,  and  co»k  one 
hour  in  a  good  oven.  Turn  out,  and  eat  with  sweetened 
cream. 


FIRST  WEEK— SUNDAY.  547 


OCTOBER. 
JFtr0t  ItJeek. 

Tapioca  Soup. 

Fricassee  of  Ducks.  Tomatoes  in  a  Mould. 

Sweet  Potatoes.  Potato  Rissoles. 


Ruby's  Pudding. 

TAPIOCA  SOUP. 

Remove  the  fat  from  your  soup-stock;  pour  off  two 
quarts ;  heat,  and  strain  through  coarse  muslin  back  into 
the  pot.  Stir  in  half  a  cup  of  soaked  tapioca — the  fine- 
grained— simmer  until  clear;  add  half  a  glass  of  brown 
sherry,  and  serve. 

FRICASSEE  OF  DUCKS. 

Clean,  wash,  and  cut  the  ducks  into  four  pieces  each. 
Flour,  and  fry  them  to  a  light  brown.  Drain  ;  put  into  a 
saucepan,  with  a  cup  of  gravy  (a  little  of  your  soup- 
stock  will  do),  a  glass  of  claret,  some  chopped  parsley,  a 
small  onion,  minced,  salt  and  pepper.  Cover  closely,  and 
stew  half  an  hour,  or  until  the  ducks  are  tender.  Take 
them  out ;  strain,  and  set  the  gravy  in  cold  water  to  throw 
up  the  fat.  Take  it  off;  thicken  with  browned  flour  wet 
with  water ;  boil  up,  and,  having  laid  the  ducks  upon  a 
flat  dish,  pour  the  gravy  over  them.  This  is  a  very  fine 
fricassee. 

TOMATOES  IN  A  MOULD. 

Peel  and  slice  eight  tomatoes.  Put  them  in  a  coarse 
cloth,  and  press  out  most  of  the  juice  into  a  bowl.  Save 
this  carefully.  Chop  the  tomatoes  ;  mix  in  two  table- 
spoonfuls  of  fine  crumbs,  pepper,  salt,  sugar,  and  a  table- 
spoonful  of  melted  butter.  Stir  up  well,  and  put  into  a 


543  OCTOBER. 

buttered  mould.  Fit  on  the  top,  and  set  in  a  pot  of  boil- 
ing water.  Keep  at  a  fast  boil  for  one  hour.  When 
done,  turn  out  upon  a  flat  dish,  and  pour  over  them  this 
sauce  :  Heat  the  tomato-juice  ;  stir  in  a  tablespoonful  of 
butter  rolled  in  flour,  season  with  pepper,  sugar,  and  salt ; 
boil  one  minute. 

SWEET  POTATOES. 

See  Tuesday,  Fourth  Week  in  September. 

POTATO  RISSOLES. 

Mash  the  potatoes  fine,  and  whip  with  a  fork,  adding 
pepper,  butter,  and  milk,  lastly,  a  beaten  egg.  Have 
ready  one-third  as  much  chopped  ham  as  you  have  potato  ; 
mix  all  together  ;  make  into  round  balls  a  little  larger  than 
an  English  walnut ;  dip  in  egg,  then  in  cracker-dust,  and 
fry  quickly  in  plenty  of  good  dripping.  Drain  upon 
paper,  and  serve  hot. 

RUBY'S  PUDDING. 

Some  good  puff-paste ;  £  Ib.  of  stale  sponge-cakes, 
pounded  ;  i  cup  of  milk ;  i  tablespoonful  of  butter ;  i 
teaspoonful  corn-starch  wet  in  milk  ;  yolks  of  2  eggs ;  i 
heaping  spoonful  of  sugar ;  a  little  nutmeg  ;  whites  of  3 
eggs  ;  strawberry,  or  other  sweet  jam. 

Line  a  pie-dish  with  the  paste.  Put  a  layer  of  jam  at 
the  bottom,  then  one,  half  an  inch  thick,  of  the  pounded 
cakes.  Heat  the  milk  ;  stir  in  the  butter  and  corn-starch  ; 
boil  one  minute.  When  cold,  whip  in  the  yolks  and 
sugar,  with  nutmeg,  and  beat  light.  Fill  the  dish  with  this 
mixture,  and  bake  about  half  an  hour.  Then  cover  with 
a  meringue  made  of  the  three  whites,  a  little  sugar,  and 
the  juice  of  half  a  lemon.  Spread  quickly,  and  shut  the 
oven-door  until  it  has  "  set  "  well.  Do  this  on  Saturday, 
and  you  will  have  a  delightful  Sunday  pudding.  It  is  also 
good  warm. 


FIRST   WEEK— MONDAY.  549 


Jir0t  llleck.  Ulonbag. 

Curry  Soup. 

Breaded  Mutton  Chops,  Baked.  Spinach. 

Whipped  Potatoes.         Boiled  Rice,  with  Sauce 

Apple  Charlotte. 
Coffee. 

CURRY  SOUP. 

Add  a  pint  of  boiling  water  to  your  soup -stock,  and 
cook,  with  the  meat  in,  half  an  hour,  at  the  back  of  the 
range.  Strain,  squeezing  the  meat  to  a  tasteless  mass  in 
a  coarse  cloth.  Return  the  soup  to  the  fire,  stir  in  a  cup 
of  rice,  boiled  as  I  shall  presently  direct,  and  season  to 
taste.  Finally,  put  in  a  teaspoonful  of  curry-powder,  wet 
up  with  water,  and  bring  to  a  boil ;  then  pour  out.  If 
you  do  not  like  curry,  you  will  find  the  soup  very  good 
without  it. 

BREADED  MUTTON  CHOPS — BAKED. 
Trim  off  fat  and  skin  ;  dip  in  egg,  then  in  rolled  cracker, 
mixed  with  pepper,  salt,  nutmeg,  and  powdered  parsley. 
Lay  upon  a  dripping-pan.  Pour  over  each  a  teaspoonful 
of  melted  butter,  and  set  in  the  oven.  When  they  begin 
to  hiss,  baste  with  hot  water,  in  which  has  been  boiled  a 
little  onion,  mixed  with  butter.  If  the  oven  be  good, 
half  an  hour  should  be  enough  for  them.  They  should 
be  tender,  juicy,  and  brown.  Baste  six  or  seven  times. 
Strain  the  gravy,  and  thicken  with  browned  flour.  Add  a 
little  lemon -juice  and  tomato  catsup,  and  send  up  in  a 
boat.  Lay  the  chops  around  your  spinach. 

SPINACH. 

Boil  twenty  minutes  in  plenty  of,  boiling  salt  water. 
Drain,  and  chop  very  fine.  Return  to  the  saucepan,  with 
a  little  sugar,  pepper,  salt,  and  a  tablespoonful  of  butter 
rolled  in  flour.  Stir  until  hot,  and  dry  enough  to  be 
moulded.  Turn  out ;  shape  into  a  flat-topped  ridge  upon 
a  hot  dish,  and  lay  the  chops  at  the  base 


550  OCTOBER. 

WHIPPED  POTATOES 

Whip  boiled  potatoes  to  creamy  lig'itness  with  a  fork  ; 
beat  in  butter,  milk,  pepper,  and  salt ;  at  last,  the  frothed 
white  of  an  egg.  Toss  irregularly  upon  a  dish  ;  set  in  the 
oven  two  minutes,  to  reheat,  but  do  not  let  it  color. 

BOILED  RICE,  WITH  SAUCE. 

Dilute  what  gravy  you  have  left  from  your  duck  fricas- 
see with  water,  or  make  a  weak  broth  of  the  duck  bones, 
boiled  with  a  little  lean  ham  in  a  quart  of  water,  until  you 
have  less  than  a  pint  left.  Or,  add  hot  water  to  the  re- 
mains of  yesterday's  soup,  and  strain  it.  But  get  a  pint 
of  weak  gravy  from  somewhere,  and,  having  soaked  a  cup 
of  rice  in  just  enough  water  to  cover  it,  for  an  hour,  put 
it  over  the  fire  in  a  farina-kettle,  pour  in  the  gravy,  and 
cook  until  the  rice  is  soft,  shaking  up  from  the  bottom, 
now  and  then,  but  never  stirring.  Take  out  some  for 
your  soup.  Heap  the  rest  in  a  deep  dish,  and  pour  over 
it  a  cup  of  drawn  butter,  in  which  have  been  stirred  a 
beaten  egg  and  two  tablespoon  fills  of  tomato  s»ace. 
N.  B. — The  gravy  should  be  well  seasoned. 

APPLE  CHARLOTTE. 

Beat  two  cups  of  nice  apple  sauce,  well  sweetened  and 
flavored,  to  a  high  froth,  with  the  whipped  whites  of  three 
eggs.  Make  into  a  mound  in  a  glass  dish,  and  cover  with 
lady's-fingers,  or  other  small  sponge-cakes,  fitted  neatly  to- 
gether. Send  around  sugar  and  cream  with  it. 

COFFEE. 

Pass,  while  you  are  still  at  table,  or  afterward,  in  the 
library  or  sitting-room. 


FIRST  WEEK— TUESDAY.  551 

Jir0t 


Barley  Broth. 

Stewed  Beef,  with  Macaroni. 
Mashed  Turnips.  Kidney  Beans. 

Southern  Rice  Pudding. 

BARLEY  BROTH. 

2  Ibs.  of  lean  mutton,  cut  into  strips ;  -J  Ib.  lean  ham, 
or  a  cracked  ham-bone  ;  i  onion  ;  i  turnip  ;  \  cup  of 
barley,  soaked  two  hours  in  a  little  tepid  water ;  3  quarts 
of  cold  water  ;  pepper,  salt,  and  chopped  parsley.  ' 

Cook  meat,  bones,  and  the  sliced  vegetables  together 
in  the  water  three  hours.  Strain,  cool,  and  skim  the 
broth ;  season ;  put  back  over  the  fire,  with  the  barley, 
and  stew  gently  half  an  hour. 

STEWED  BEEF.  . 

Have  a  piece  of  beef  cut  from  what  is  known  as  the 
"roll"  of  the  shin.  It  should  weigh  between  three  and 
four  pounds.  Put  into  a  large  saucepan,  with  a  minced 
onion,  and  cover  completely  with  water,  in  which  pour  a 
cup  of  your  soup,  so  as  to  make  a  weak  broth.  Pepper 
and  salt  the  meat  all  over  before  it  goes  in.  Cover,  and 
cook  very  slowly  an  hour  and  a  half.  Turn  the  beef,  and 
cook  as  long  again,  making  three  hours  in  all.  It  should 
have  been  so  slowly  cooked  as  to  be  tender  as  butter, 
yet  not  broken  at  the  edges.  Dish,  wash  all  over  with 
melted  butter,  and  set  in  the  oven  three  minutes.  Then 
arrange  the  macaroni  about  it. 

MACARONI. 

Boil  half  a  pound  of  macaroni,  broken  into  short  pieces, 
in  hot  salted  water,  ten  minutes ;  drain,  pepper  and  salt, 
and  lay  about  the  beef.  Cool  and  skim  the  gravy  after 
taking  out  the  beef;  strain  into  a  saucepan,  thicken  with 
browned  flour,  add  a  little  French  mustard ;  boil  once, 
pour  half  over  the  beef,  the  rest  into  a  boat. 


552  OCTOBER. 

% MASHED  TURNIPS. 

Pare,  quarter,  and  cook  tender,  in  boiling  salted  watei 
Mash  in  a  colander,  pressing  hard.  Stir  in  butter,  pep 
per  and  salt,  and  turn  into  a  deep  dish. 

KIDNEY  BEANS. 

Shell ;  put  on  in  boiling  water  with  an  inch  or  so  of  fat 
salt  pork,  and  cook  tender.  Drain  well,  salt,  pepper,  and 
butter. 

SOUTHERN  RICE  PUDDING. 

i  quart  fresh,  sweet  milk ;  i  cup  of  raw  rice ;  2  table- 
spoonfuls  of  butter ;  i  cup  of  sugar ;  5  beaten  eggs ;  I 
teaspoonful  of  grated  lemon-peel ;  a  pinch  of  cinnamon 
and  same  of  mace. 

Soak  the  rice  in  the  milk  two  hours.  Heat  in  a  farina- 
kettle  until  the  rice  is  soft.  Cream  butter  and  sugar ;  stir 
in  the  beaten  eggs  and  whip  hard.  When  the  rice  is  luke- 
warm, put  all  together,  and  bake  in  a  buttered  mould 
about  forty-five  minutes.  Eat  warm  with  sauce,  or  cold 
with  sugar  and  cream. 


Jir0t 

Squirrel  Soup. 

Fricassee  of  Calf's  Tongues.  Fried  Egg-plant. 

Squash.  Stripped  Potatoes,  Stewed. 

Jelly  Custards  and  Cake. 

SQUIRREL  SOUP. 

Skin,  clean,  and  cut  into  quarters  a  pair  of  fine  gray 
squirrels.  Fry  a  large  onion,  sliced,  in  dripping  ;  take  it 
out,  and  fry  the  squirrels  in  the  same  fat.  Put  them  then 
into  a  soup-pot  with  the  onion,  a  sliced  turnip,  a  sliced 
carrot,  a  slice— thick — of  lean  ham,  some  parsley,  and 
two  blades  of  mace ;  add  three  quarts  of  water  •  cover 


FIRST   WEEK— WEDNESDAY.  553 

closely  and  boil  gently  three  hours ;  take  out  the  pieces 
of  squirrel,  and  put  away  for  a  breakfast  dish.  A  toler- 
able fricassee  can  be  made  by  warming  it  up  in  drawn 
butter,  then  adding  a  beaten  egg. 

Revenons  a  nos  inoutons — in  this  case,  our  soup.  Rub 
the  vegetables  through  the  colander ;  cool,  skim  and  sea- 
son the  broth.  Heat  again  ;  add  a  tablespoonful  of  but- 
ter cut  up  in  flour,  a  tablespoonful  of  catsup,  the  juice  of 
half  a  lemon,  a  glass  of  claret,  boil  up  and  pour  into  the 
tureen. 

FRICASSEE  OF  CALF'S  TONGUES. 

Boil  the  tongues  one  hour.  Pare,  and  cut  into  thick 
slices.  Roll  these  in  flour,  and  fry  in  dripping  five  min- 
utes. Put  the  tongues  into  a  saucepan  ;  add  sliced  onion, 
thyme  and  parsley.  Cover  with  a  cupful  of  your  soup  or 
other  gra'vy.  Simmer  half  an  hour,  covered  tightly.  Take 
up  the  tongues  and  keep  them  warm  ;  strain  the  gravy ; 
thicken,  put  in  four  or  five  thin  slices  of  lemon,  from 
which  the  peel  has  been  taken  ;  boil  one  minute,  and  pour 
over  the  fricassee. 

FRIED  EGG-PLANT. 

i  fine  egg-plant ;  2  eggs  ;  £  cup  of  milk  ;  flour  for  thin 
batter,  salt,  and  fat  for  frying. 

Slice,  and  pare  each  slice.  Lay  in  salt  and  water  one 
hour  ;  dry  between  two  towels  and  dip  each  slice  in  a 
batter  made  of  the  materials  above  given.  Fry  in  hot  fat 
to  a  good  brown.  Drain  well. 

SQUASH. 

Pare,  quarter,  and  cook  soft  in  boiling  salted  water. 
Drain,  mash  smooth  in  a  heated  colander,  work  in  butter, 
pepper  and  salt,  and  serve  in  a  deep  dish. 

STRIPPED  POTATOES,  STEWED. 

Pare,  and  cut  into  lengthwise  strips ;  cover  with  boil- 
ing water,  and  stew  twenty  minutes.  Turn  off  nearly  all 
the  water ;  put  in  a  cupful  of  cold  milk,  with  salt  and 
pepper.  When  this  boils,  stir  in  a  spoonful  of  butter, 
rolled  in  flour,  with  a  little  chopped  parsley.  Cook  two 
minutes,  and  serve. 
24 


554  OCTOBER. 

JELLY  CUSTARDS  AND  CAKE. 

i  quart  of  milk;  5  eggs;  i  cup  of  sugar ;  vanilla  01 
"other  flavoring  ;  crab-apple  and  currant  jelly. 

Heat  the  milk ;  pour  upon  the  beaten  eggs  and  sugar. 
Heat  and  stir  until  it  begins  to  thicken.  When  cold, 
flavor ;  fill  your  custard-cups  nearly  to  the  tops,  and  lay  a 
slice  of  firm,  bright  jelly  upon  each — tart  upon  some, 
sweet  upon  the  rest.  Eat  with  cake. 


fivst  tUcck.  <£l)uv0bag. 

Marrow-bone  Soup. 

Roast  Chickens.  Lima  Beans. 

Broiled  Potatoes.  Raw  Tomatoes. 

Squash  Pie. 

MARROW-BONE  SOUP. 

4  Ibs.  of  marrow-bones,  broken  to  pieces,  and  the  mar- 
row left  in  (beef-bones  are  best,  but  others  may  be  used) ; 
i  Ib.  salt  pork,  or  ham -bones  ;  2  onions  ;  2  stalks  of  cel- 
ery ;  3  tomatoes ;  4  parboiled  potatoes,  sliced ;  bunch  of 
herbs ;  pepper  and  salt ;  5  quarts  of  water. 

Put  on  the  bones  in  the  water,  and  cook  slowly  four 
hours,  leaving  three  quarts  of  water.  Strain  into  a  bowl ; 
surround  this  with  cold  water,  to  make  the  fat  rise ;  take 
this  off,  and  return  the  soup  to  the  fire,  with  the  parboiled 
potatoes  and  the  sliced  onions — which  should  have  lain  ten, 
minutes  in  scalding  water,  to  take  off  their  strong  taste — 
the  tomatoes,  and  herbs.  Boil  slowly  until  you  can  rub 
the  vegetables  through  a  colander.  Add  them  to  the 
soup ;  season  j  heat  almost  to  the  third  boil,  and  pour  out. 

ROAST   CHICKENS. 

Draw,  wash,  and  stuff  a  pair  of  full-grown  chickens. 
Truss,  and  lay  in  a  dripping-pan.  Dash  a  cup  of  boiling 


FIRST  WEEK—THURSDAY.  555 

water  over  them,  and  roast  one  hour,  or  until  tender  and 
brown.  Baste  very  often — twice,  after  they  begin  to 
brown,  with  butter.  Sprinkle  the  giblets  with  salt,  and 
set  away  for  to-morrow.  Pour  the  gravy,  after  the  chick- 
ens are  taken  up,  into  a  bowl,  set  in  cold  water,  and  take 
off  the  fat.  Put  into  a  saucepan,  thicken  with  browned 
Hour ;  season  ;  boil  once,  and  serve  in  a  boat. 

LIMA  BEANS. 

Shell ;  cook  forty  minutes  in  boiling  salted  water ; 
drain,  pepper,  salt,  and  butter,  and  serve  in  a  vegetable- 
dish. 

BROILED  POTATOES. 

Slice  cold  boiled  potatoes  lengthwise,  and  rather  thick. 
Lay  between  the  wires  of  an  oyster-broiler,  and  cook  at  a 
hot  fire  to  a  light  brown  on  both  sides.  Sprinkle  with 
pepper  and  salt ;  lay  a  bit  of  butter  upon  each,  and  eat 
hot. 

RAW  TOMATOES. 

Pare,  slice,  and  put  into  a  salad-dish.  Mix  in  a  bowi  a 
teaspoonful  of  sugar,  half  as  much,  each,  of  made  mustard, 
pepper,  and  salt  \  add,  gradually,  two  tablespoonfuls  ot 
salad-oil,  and  the  yolk  of  an  egg.  Beat  to  a  cream,  and 
whip  in,  a  little  at  a  time,  five  tablespoonfuls  of  vinegar. 
Pour  over  the  tomatoes,  and  set  the  salad  upon  ice  until 
needed. 

SQUASH  PIE. 

i  pint  of  boiled,  mashed,  and  strained  squash ;  2  cups 
of  milk  ;  i  cup  of  sugar ;  4  eggs,  beaten  light ;  \  tea- 
spoonful  of  ginger,  and  i  teaspoonful  mixed  mace  and 
cinnamon. 

Beat  all  well  together,  and  bake  in  open  shells. 


556  OCTOBER. 


$ ir0t  ttkek.  Jiftag. 

Cat-fish  Soup. 

Scalloped  Oysters.  Roulettes  of  Chicken, 

Beets.  Fried  Sweet  Potatoes. 

Amber  Pudding. 


CAT-FISH  SOUP. 

6  fresh-water  cat-fish,  in  weight  about  half  a  pound 
each  ;  i  pint  of  milk  ;  4  tablespoonfuls  of  butter ;  i  table- 
spoonful  corn-starch,  wet  with  cold  milk  ;  i  onion  ;  i  tea- 
spoonful  essence  of  celery,  and  same  of  anchovy  sauce ; 
2  tablespoonfuls  chopped  celery  ;  2  beaten  eggs  ;  3  quarts 
of  cold  water. 

Cut  up  the  fish,  when  you  have  skinned  them  and  re- 
moved the  heads.  Put  into  a  pot,  with  the  onion  and 
water,  and  boil  until  the  fish  are  in  rags.  Strain,  return 
to  the  pot,  add  the  corn-starch,  and,  when  this  has  thick- 
ened, the  butter,  a  teaspoonful  at  a  time.  Season  with 
pepper,  salt,  celery,  and  anchovy,  and  pour  into  the 
tureen.  Have  ready  the  hot  milk,  mixed  and  cooked  one 
minute  with  the  beaten  eggs  and  parsley.  Add  this  to 
the  hot  soup  ;  stir  well,  and  serve.  Pass  sliced  lemon  and 
oyster  crackers  with  it. 

SCALLOPED  OYSTERS. 

3  pints  of  oysters ;  i  cup  of  rolled  cracker ;  2  table- 
spoonfuls  of  butter ;  pepper ;  salt ;  juice  of  a  lemon. 
(Cayenne  pepper  is  best  for  this  purpose.) 

Butter  a  neat  pudding-dish.  Strain  the  oysters  from 
their  liquor ;  spread  upon  a  cloth ;  take  up,  one  by  one, 
and  put  on  a  drop  or  so  of  lemon-juice  ;  roll  in  cracker- 
dust,  pepper,  and  salt,  and  lay  in  the  dish.  When  the 
bottom  is  covered,  drop  bits  of  butter  here  and  there,  and 
proceed  to  put  on  another  layer  of  crumbs  and  seasoned 
oysters.  Having  filled  your  dish,  strew  cracker-dust  over 
all ;  stick  bits  of  butter  upon  it,  and  wet  well  with  a  cup 


FIRST   WEEK— FRIDAY.  557 

of  oyster-liquor.  Bake,  covered,  half  an  hour,  or  until 
the  juice  bubbles  up  at  the  edges ;  then  brown  upon  the 
upper  grating  of  the  oven. 

ROULETTES  OF  CHICKEN. 

Cut  oft'  the  meat  from  the  skeletons  of  your  roast  chick- 
ens. Put  on  the  bones  and  stuffing  in  a  quart  of  water, 
and  stew  down  to  one  pint.  Meantime,  chop  the  chicken 
meat  fine ;  mix  with  one-fourth  as  much  fine  crumbs,  wet 
with  yesterday's  gravy ;  add  the  gizzards,  boiled  and 
minced,  and  the  boiled  livers  pounded  ;  season  to  taste ; 
bind  all  with  beaten  egg  ;  make  into  balls,  and  dip  into  a 
batter  made  of  three-quarters  of  a  cup  of  milk,  two  eggs, 
about  one  scant  cup  of  prepared  flour,  or  just  enough  to 
make  rather  thin  batter,  salted  to  taste.  Fry,  as  you  dip 
each  roulette,  in  hot  lard,  or  gripping ;  drain  off  the  fat, 
and  pile  them  upon  a  dish.  Cool,  strain,  and  season  the 
gravy  from  the  bones ;  thicken,  should  it  need  it ;  boil 
once,  and  serve  in  a  boat  to  go  around  with  the  roulettes. 
They  are  a  nice  entree. 

BEETS. 

Cut  off  the  tops  and  wash.  Boil  one  hour  in  hot,  salted 
water;  scrape  and  slice.  Dish  and  pour  over  them  a 
mixture  of  one  tablespoonful  of  melted  butter  heated, 
with  one  of  vinegar,  and  seasoned  with  pepper  and  salt. 

FRIED  SWEET  POTATOES. 

Bcil,  and  let  them  get  cold.  Then,  scrape  off  the 
skins  ;  slice  lengthwise,  and  fry  to  a  light  brown  in  good 
dripping  or  salted  lard. 

AMBER  PUDDING. 

6  eggs  beaten  light ;  i  cup  of  sugar,  creamed  with  J 
cup  of  butter  ;  juice  of  a  lemon,  and  half  the  grated  peel; 
a  good  pinch  of  nutmeg  ;  puff  paste. 

Mix  sugar,  butter,  eggs,  together ;  put  into  a  custard- 
kettle,  set  in  hot  water,  and  stir  until  it  thickens.  Stir  in 
lemon  and  nutmeg,  and  let  it  get  cold.  Put  a  strip  of 
paste  around  the  edge  of  a  pie-plate  ;  print  it  prettily ; 
pour  in  the  cold  mixture,  and  bake  in  a  steady,  not  too 
hot  oven.  Eat  cold. 


558  OCTOBER. 

fust  tDcek. 

Ox-tail  Soup. 

Corned  Beef.  Boiled  Turnips. 

Mashed  Potatoes.  Horseradish  Sauce. 


Bubble  Pudding. 

Ox  TAIL  SOUP. 

2  ox-tails ;  3  Ibs.  lean  beef;  4  carrots  ;  3  onions  ;  thyme 
and  parsley  ;  8  quarts  of  cold  water  ;  4  tablespoonfuls  of 
butter  for  frying  ;  pepper,  salt,  and  browned  flour. 

Cut  the  tails  into  short  pieces,  and  fry  to  a  good  brown. 
Take  them  from  the  pan,  and  fry  two  sliced  carrots  and 
two  sliced  onions  in  the  same  butter.  Lay  the  meat,  cut 
into  strips,  in  the  bottom  of  a  soup-pot ;  upon  them  the 
fried  onions  and  carrots,  upon  these  the  ox- tails.  Grate 
the  two  whole  carrots,  and  slice  the  whole  onion  ;  cover 
the  tails  with  them.  Put  in  the  herbs,  and  pour  in  the 
water.  It  is  a  good  plan  to  fry  the  tails,  onions,  and 
carrots  overnight,  as  the  soup  should  have  at  least  six 
hours'  boil.  There  should  be  six  quarts  of  soup.  Strain 
it  off.  Put  meat  and  tails  into  your  stock-pot,  season 
well,  and  pour  on  four  quarts  of  the  soup.  Keep  in  a 
cold  place  for  future  use. 

Rub  the  vegetables  through  the  colander  into  the  por- 
tion reserved  for  to-day  ;  cool  and  skim  ;  put  back  over 
the  fire  ;  bring  to  a  boil ;  season  and  skim  ;  then  thicken 
with  browned  flour — about  two  tablespoonfuls — wet  up 
with  cold  water.  Simmer  five  minutes  and  pour  out. 

CORNED  BEEF. 

Cook  in  plenty  of  cold  water  at  the  back  of  the  range. 
Fast  boiling  toughens  meat.  Boil  eighteen  or  twenty 
minutes  to  the  pound.  Take  out,  wipe  quickly,  and  rub 
all  over  with  butter.  Send  horseradish  sauce  around  with 
it.  Save  the  pot-liquor. 

BOILED  TURNIPS. 

Peel  and  quarter  the  turnips.  Dip  out  a  pint  of  pot- 
liquor  from  your  boiling  beef;  strain,  heat,  and  skim  it, 


SECOND    WEEK— SUNDAY.  559 

and  while  boiling  hot,  put  in  the  turnips.  Cook  soft,  but 
not  to  brea.king  ;  drain,  and  lay  about  the  beef  in  its  dish, 
with  parsley  sprigs  or  cresses,  as  an  edging. 

MASHED  POTATOES. 

Whip  light  with  a  fork  until  dry  and  mealy ;  then  beat 
in  butter,  milk,  and  salt. 

HORSERADISH  SAUCE. 

Heat  and  strain  a  cupful  of  the  beef  pot-liquor.  Stir  into 
it  a  tablespoonful  of  butter,  rolled  in  a  teaspoonful  of  flour. 
When  it  thickens,  take  from  the  fire  and  whip  in  the 
whisked  white  of  an  egg ;  then  two  tablespoonfuls  of 
grated  horseradish,  and  the  juice  of  a  lemon.  Set  in  boil- 
ing water  until  wanted. 

BUBBLE   PUDDING. 

i  quart  of  fresh  milk  ;  5  eggs,  well  beaten ;  3  table- 
spoonfuls  of  corn-starch  ;  i  tablespoonful  of  sugar ;  nut- 
meg to  taste ;  pinch  of  soda  in  the  milk. 

Scald  the  milk ;  stir  in  the  corn-starch  ;  cook  one  min- 
ute, and  pour  upon  the  beaten  eggs  and  sugar.  Season, 
whip  up  well ;  pour  into  a  round-bottomed  mould,  well 
buttered ;  fit  on  the  top  ;  set  in  a  pot  of  boiling  water ; 
boil  three-quarters  of  an  hour  ;  turn  out  upon  a  dish,  and 
eat  with  wine  sauce.  It  will  almost  certainly  break  in 
two  on  the  way  to  table,  hence  the  name. 


Second  Ittwk.      *  Simian. 

Clear  Soup. 

Chickens  and  Mushrooms.  Squash  au  Gratia 

Creamed  Potatoes.  Breaded  Egg-plant. 

Spanish  Cream. 

CLEAR  SOUP. 

Take  the  fat  from  your  soup  stock  ;  dip  out  two  quarts, 
or  more,  as  you  may  need,  warm  it  over  the  fire  with  an 


56O  OCTOBER. 

onion,  simmer  and  skim  until  clear ;  strain  ;  add  two  tsu 
blespoonfuls  of  sparkling  gelatine  soaked  in  a  very  little 
water  ;  put  in,  also,  a  teaspoonful  of  essence  of  celery, 
the  juice  of  a  lemon,  and  a  glass  of  good  wine.  Boil  up 
once,  take  off  the  film  from  the  top,  and  pour  out. 

CHICKENS  AND  MUSHRODMS. 

Clean  and  wash  a  pair  of  fine  fowls,  and  stuff  their 
bodies  with  chopped  mushrooms,  in  which  a  teaspoonful 
of  onion  has  been  mixed.  Fill  the  craws  with  the  usual 
dressing  of  seasoned  crumbs  with  the  addition  of  the 
pounded  yolk  of  an  egg.  Lay  the  trussed  chickens  in  a 
pot,  and  pour  over  them  a  large  cupful  of  your  soup- 
stock  diluted  with  as  much  boiling  water.  Simmer  until 
tender.  Take  up  and  keep  the  chickens  hot.  Strain  the 
gravy  ;  season  to  taste,  skim  off  the  fat ;  stir  in  a  table- 
spoonful  of  flour  wet  with  milk ;  boil  and  stir  two  min- 
utes to  thicken  ;  add  half  a  cup  of  hot  milk  ;  stir  in  well, 
and  pour  some  over  the  chickens  ;  the  rest  into  a  boat. 
Save  the  giblets  for  to-morrow. 

SQUASH  AU  GRATIN. 

Pare,  quarter,  and  boil  the  squash  ;  mash  and  press  to 
get  out  the  water  ;  beat  in  a  good  spoonful  of  butter  with 
pepper,  salt,  and  a  little  cream.  Pour  into  a  bake-dish  ; 
strew  with  fine  crumbs,  and  bake  in  a  quick  oven  until 
these  are  slightly  browned. 

CREAMED  POTATOES. 

Put  into  a  saucepan  two  tablespoonfuls  of  butter,  a 
little  minced  parsley,  salt  and  pepper  to  taste.  Stir  to 
hissing,  add  a  small  cup  of  milk  (with  a  pinch  of  soda), 
and,  when  hot,  a  teaspoonful  of  flour.  Stir  until  it  boils ; 
chop  cold  boiled  potatoes,  put  into  the  cream,  and  serve 
so  soon  as  they  begin  to  boil. 

BREADED  EGG-PLANT. 

Slice,  and  pare  the  slices.  Lay  in  strong  salt  water  one 
hour ;  wipe  dry  ;  dip  in  beaten  egg,  and  roll  in  pounded 
cracker.  Fry  to  a  good  brown  ;  drain  well,  and  dish  hot 


SECOND   WEEK— MONDAY.  $6l 

SPANISH  CREAM. 

\  box  of  gelatine  ;  i  quart  of  milk  ;  yolks  of  3  eggs  ;  I 
small  cup  of  sugar  ;  flavor  with  vanilla,  or  other  essence. 

Soak  the  gelatine  one  hour  in  the  milk.  Put  into  a 
farina-kettle,  and  stir  as  it  warms.  When  hot,  pour  over 
the  be-aten  yolks  and  sugar ;  put  back  into  the  kettle,  and 
heat  to  scalding.  Strain  through  tarlatan  ;  flavor  and 
pour  into  a  wet  mould.  Do  this  on  Saturday,  and  set  in 
a  cold  place.  Eat  with  cream,  or  without. 


IHonirag. 


Vermicelli  Soup. 

Mutton  Chops.  Baked  Sweet  Potatoes. 

Tomato  Sauce.  Savory  Rice  Pudding. 


Oranges,  Bananas,  and  Pears. 


VERMICELLI  SOUP. 

Add  the  remains  of  yesterday's  soup  to  what  remains 
in  your  stock-pot.  Dilute  with  a  little  boiling  water,  and 
heat  all  to  a  boil.  Strain  out  the  ox-tails,  etc.,  which 
have  done  such  good  service.  Although  it  is  Monday, 
make  time  to  put  them  into  a  pot,  by  and  by,  with  the 
skeletons  of  yesterday'.s  chickens.  Cover  them  with  the 
skimmed  liquor  in  which  the  corned  beef  was  cooked  on 
Saturday,  and  warm  slowly  to  a  boil,  then,  put  back  into 
the  stock-pot  for  to-monrow's  soup.  As  to  to-day's  soup, 
add  seasoning  to  taste  ;  boil  up  and  skim,  and,  ten  min- 
utes before  serving,  drop  in  a  handful  of  vermicelli,  broken 
small,  and  cooked  ten  minutes  in  boiling  water.  Boil  up 
once  and  serve. 

MUTTON  CHOPS. 

Trim  off  fat  and-  skin;  leave  a  bare  piece  of  bone  at 
the  top  of  each  ;  broil  over  or  under  a  bright  fire  ;  salt, 
24* 


$62  OCTOBER. 

pepper,  and  butter  each  one,  and  lay  upon  a  hot  dish,  the 
large  end  of  each  overlapping  the  small  end  of  that  be- 
yond it. 

BAKED  SWEET  POTATOES.  * 

Wash,  and  lay  in  a  moderate  oven.  When  they  are  soft 
between  the  fingers,  they  are  done.  Serve  in'  the  skins. 

TOMATO  SAUCE. 

Pare,  slice,  and  stew  twenty  minutes.  Then  season 
with  pepper,  salt,  and  sugar  ;  stir  in  a  good  lump  of  but- 
ter rolled  in  flour  ;  simmer  ten  minutes,  and  serve. 

SAVORY  RICE  PUDDING. 

i  cup  of  boiled  rice ;  •£  cup  of  gravy  from  yesterday's 
chickens ;  the  giblets,  boiled  and  chopped ;  2  eggs  ;  3 
tablespoonfuls  of  milk ;  i  teaspoonful  of  flour  ;  pepper 
and  salt. 

Beat  the  eggs  into  the  rice ;  add  gravy,  milk,  season- 
ings, giblets  ;  lastly,  the  flour  wet  up  in  milk.  Beat  well : 
pour  into  a  monld  ;  set  in  a  dripping-pan  of  hot  water, 
and  cook  one  hour.  Turn  out,  and  eat  hott 

ORANGES,  BANANAS,  AND  PEARS. 
Atone  to  the  so-by-herself-considered  queen  of  the  lower 
realms  for  such  a  "  quare  lot  of  mussing  on  a  washin' 
day,"  by  serving  a  pretty  fruit  dessert,  and  seeing  to  it  that 
it  is  pretty  and  good. 


Secontr 


Green  Bean  Soup. 

Beef  a  la  Reine.  Puree  of  Turnips 

Potato  Cakes.          *  Lettuce  Salad. 


Custard  Bread  Pudding. 

GREEN  BEAN  SOUP. 

Take  the  fat  from  your  soup-stock ;    add  a  quart  ot 
boiling  water,  and  strain  from  the  debris.     Put  over  the 


SECOND    WEEK-TUESDAY.  $63 

fire  ;  boil,  and  take  off  the  scum  ;  then  put  in  a  scant 
quart  of  fresh  kidney  or  Lima  beans.  Boil  slowly  at  the 
back  of  the  range  until  the  beans  break  to  pieces.  Rub 
through  a  colander  ;  season  as  required ;  put  in  a  tea- 
spoonful  of  essence  of  celery,  and  pour  upon  dice  of  fried 
bread  already  in  the  tureen. 

BEEF  A.  LA  REINE. 

Have  a  small  round  of  beef,  or  a  piece  weighing  six  or 
seven  pounds  cut  from  the  round,  bound  into  a  compact 
shape  by  a  broad  strip  of  muslin,  as  wide  as  it  is  high. 
Make  holes  clear  through  it  by  passing  a  keen  knife  per- 
pendicularly through  the  round  —  about  an  inch  apart 
Fill  one-third  of  these  with  chopped  fat  bacon  ;  one-third 
with  a  mixture  of  crumbs,  onion,  and  herbs  ;  the  other 
with  minced  oysters.  Rub  the  top  of  the  round  with  all- 
spice, nutmeg,  salt,  and  pepper,  working  the  mixture  well 
into  the  incisions,  as  well  as  into  the  flesh.  Set  the  stuffed 
round  in  a  dripping-pan  ;  pour  over  it  a  cup  of  your  soup- 
stock  (before  the  beans  are  added),  mixed  with  a  glass  of 
claret.  Dredge  the  top  with  flour  when  the  gravy  has 
soaked  in,  and  cook,  in  a  moderate  oven,  two  hours  or 
more,  basting  very  often.  Undo  the  bandage  ;  dish  the 
beef;  strain  the  gravy ;  thicken  with  browned  flour,  and 
serve  in  a  boat. 

PUR£E  OF  TURNIPS. 

Peel,  slice,  and  boil  in  hot  salted  water.  Rub  through 
a  colander  ;  return  to  the  fire  ;  mix  in  a  great  spoonful 
of  butter  rolled  in  a  little  flour,  two  tablespoonfuls  of 
cream,  and  season  with  pepper  and  salt.  Stir  t«n  min- 
utes, and  pour  out. 

.POTATO  CAKES. 

Stir  into  a  cup  of  mashed  potatoes  a  tablespoonful  of 
butter  (heaping),  a  beaten  egg,  two  tablespoonfuls  of  milk, 
salt,  and  a  tablespoonful  ot  prepared  flour.  Roll  out, 
half  an  inch  thick ;  cut  round  or  square  ;  prick  with  a 
fork,  and  bake  to  a  nice  brown.  Eat  hot. 

LETTUCE  SALAD. 

Pull  the  best  leaves  to  pieces  ;  heap  in  a  salad-bowl,  and 
pour  over  it  a  dressing  made  according  to  the  receipt 


OCTOBER. 

given  on  Thursday  of  First  Week  in  October,  but  leaving 
out  the  raw  egg. 

CUSTARD  BREAD  PUDDING. 

2  cups  fine  dry  crumbs  ;  i  quart  of  milk  ;  5  eggs,  beaten 
light ;  i  tablespoonftil  corn-starch ;  T  teaspoonful  of  salt, 
and  4  teaspoonful  of  soda,  dissolved  in  the  milk  ;  flavor 
to  taste. 

Soak  the  crumbs  in  the  milk,  and  heat  in  a  custard- 
kettle  to  a  boil.  Add  the  corn-starch  wet  with  cold  milk, 
cook  one  minute,  turn  out  and  beat  hard.  When  smooth 
and  almost  cold,  whip  in  the  yolks,  the  flavoring,  lastly, 
the  whites.  Boil  in  a  buttered  mould  an  hour  and  a  half. 
Eat  hot  with  sweet  sauce.  It  is  excellent. 


Seconir  tUcek. 


A  Cheap  Soup. 

Cannelon  of  Beef.  Browned  Sweet  Potatoes. 

Hominy  Croquettes.  Cauliflower. 

Claret  Jelly  and  Mrs.  M.'s  Sponge-Cake. 


A  CHEAP  SOUP. 

i  Ib.  of  lean  beef,  cut  into  strips  ;  2  onions ;  2  turnips  ; 
ij-  cup  of  rice  ;  6  tomatoes  ;  2  tablespoonfuls  of  sugar  ; 
pepper,  salt ;  2  teaspoonfuls  essence  of  celery ;  dripping 
for  frying  ;  3  quarts  of  water ;  bunch  of  herbs. 

Put  dripping  and  sugar  into  a  soup- pot ;  when  they 
heat,  add  the  meat  and  sliced  onions.  Stir  until  nicely 
browned.  Add  the  water,  the  turnips,  and  herbs.  Cook 
one  hour ;  take  off  the  fat ;  put  in  tomatoes  and  rice,  and 
simmer  two  hours.  Season  to  taste,  cook  ten  minutes, 
and  pour  out. 

CANNELON  OF  BEEF. 

Chop  the  remains  of  yesterday's  beef;  mix  with  quar- 
ter of  a  pound  of  minced  ham  ;  season  with  pepper,  salt 


SECOND    WEEK-WEDNESDAY.  $65 

grated  lemon- peel,  and  a  little  onion.  Moisten  with  yes- 
terday's  gravy,  with  a  little  flour  stirred  'n,  and  bind  with 
a  beaten  egg  or  two.  Make  some  pie-paste,  or  such  as 
you  would  use  for  dumplings  ;  roll  into  an  oblong  sheet ; 
put  the  beef-mince  in  the  middle,  and  make  the  pastry 
into  a  long  roll,  enclosing  the  meat.  Close  at  the  ends 
with  round  caps  of  pastry,  the  edges  pinched  well  together. 
Lay  in  a  dripping-pan — the  joined  side  of  the  roll  down- 
ward, and  bake  to  a  good  brown. 

BROWNED  SWEET  POTATOES. 

Boil,  and  peel  neatly.     Lay  in  a  dripping-pan,  and  baste 
often  with  good  dripping,  or  butter,  until  glossy  and  del 
icately  browned.  • 

HOMINY  CROQUETTES. 

2  cups  of  boiled,  fine-grained  hominy ;  2  beaten  eggs ; 
2  tablespoonfuls  melted  butter ;  salt  to  taste. 

Work  the  hominy  smooth  with  the  butter ;  beat  in  the 
eggs  with  a  wooden  spoon ;  salt,  and  make  into  long 
balls,  with  floured  hands.  Flatten  at  the  ends,  roll  ir, 
flour,  and  fry  to  a  golden  brown  in  lard  or  dripping. 
Drain,  and  pile  upon  a  flat  dish. 

CAULIFLOWER. 

Boil  a  fine  cauliflower  in  hot  salted  water.  Drain,  put 
into  a  deep  dish,  blossom  upward,  and  pour  over  it  a  cup 
of  rich  drawn  butter,  with  the  juice  of  half  a  lemon 
stirred  in. 

•  CLARET  JELLY. 

i  package  Coxe's  gelatine,  soaked  one  hour  in  a  large 
cup  of  water  ;  2  cups  of  sugar ;  2  cups  of  claret ;  i  pint 
of  boiling  water  ;  juice  of  i  lemon  ;  a  pinch  of  mace. 

Put  gelatine,  lemon,  sugar,  and  mace  together,  and 
cover  half  an  hour.  Pour  on  the  boiling  water ;  stir  until 
the  gelatine  is  melted,  and  strain  through  a  flannel  bag. 
Add  the  wine,  and  strain  through  double  flannel  into  a 
wet  mould.  Set  in  ice. 


OCTOBER. 

MRS.  M.'s  SPONGE-CAKE. 

See  "GENERAL  RECEIPTS  No.  i,   COMMON  SENSE  IN 
THE  HOUSEHOLD  SERIES,"  page  326. 


Smmb 


Egg  Soup. 

Larded  Steak,  Broiled.  Puree  of  Potatoes. 

Baked  Macaroni.  Bavarian  Salad. 


Lemon  Cream  Pie. 

EGG  SOUP. 

2  Ibs.  lean  ham  ;  i  Ib.  lean  veal,  cut  into  dice ;  i  car- 
rot ;  i  onion ;  i  grated  turnip ;  i  boiled  potato,  mashed  ; 
chopped  parsley ;  3  quarts  of  water  ;  6  or  8  eggs. 

Cut  up  the  meat,  onion,  and  carrot,  and  put  "on  with 
herbs  and  water  to  come  to  a  slow  boil.  Keep  this  up 
for  three  hours  and  a  half.  The  water  should  not  lose 
more  than  one-third.  Strain  off  the  liquor;  cool  and 
skim.  Put  over  the  fire,  with  the  grated  turnip  and 
mashed  potato.  Season,  and  simmer  half  an  hour.  Pour 
into  the  tureen,  and  lay  upon  the  top  of  the  soup  as  many 
poached  eggs,  trimmed  round,  as  there  are  persons  to  be 
served. 

LARDED  STEAK,  BROILED. 

Flatten  a  large  steak,  and  lard  it  with  thin  strips  of  fat 
salt  pork,  bringing  all  the  ends  out  on  one  side  of  the 
steak.  You  can  do  this  with  a  knife  and  your  fingers,  by 
making  two  holes  for  each  lardoon,  and  making  a  loop  of 
it  under  the  steak  ;  but  it  is  better  to  have  a  larding-nee- 
dle.  Broil  upon  a  greased  gridiron  ;  lay  upon  a  hot  dish  ; 
put  upon  it  a  little  warmed  butter,  seasoned  with  yepper, 
salt,  and  French  mustard. 


SECOND    WEEK— THURSDAY.  *> 

PuRisE  OF  POTATOES. 

Mash  boiled  potatoes;  rub  through  a  colander ;  add  a 
few  spoonfuls  of  milk,  one  of  butter  rolled  in  flour,  and 
stir  over  the  fire  five  minutes.  Season  with  salt  and  pep- 
per. Pour  into  a  deep  dish. 

BAKED  MACARONI. 

Break  half  a  pound  of  macaroni  into  inch  lengths,  and 
cook  twenty  minutes  in  boiling  salt  water.  Drain  ;  cover 
the  bottom  of  a  buttered  dish  with  it ;  strew  with  grated 
cheese  and  butter-bits,  pepper  and  salt  lightly,  and  put  in 
another  layer  of  macaroni.  Fill  the  dish  in  this  way ; 
strew  cheese  and  butter  on  top ;  pour  in  half  a  cup  of 
milk,  and  bake,  covered,  half  an  hour  —  then,  brown 
quickly. 

BAVARIAN  SALAD. 

2  small  onions  ;    2  heads  of  lettuce,  pulled  to  pieces  ; 

1  boiled  beet,  cold  and  sliced ;  3  tablespoonfuls  salad-oil ; 

2  of  vinegar ;  yolk  of  i  raw  egg  ;   I  saltspoonful  of  salt, 
and  same  of  made  mustard. 

Chop  the  onions  exceedingly  small,  and  beat  into  the 
whipped  egg  the  salt,  mustard,  the  oil,  last  of  all,  the 
vinegar.  Put  the  lettuce  into  a  dish ;  cover  with  the 
beet-root,  and  pour  on  the  dressing. 

LEMON  CREAM  PIE. 

T  cup  of  sugar;  i  tablespoonful  of  butter;  i  egg ;  i 
lemon,  pared  carefully,  even  to  the  white  rind,  and  the 
seeds  removed  ;  i  tablespoonful  corn-starch,  wet  in  cold 
water ;  T  cup  of  boiling  water. 

Stir  the  corn-starch  into  the  water,  and  pour  over  the 
creamed  butter  and  sugar.  When  cold,  add  the  minced 
lemon  and  grated  peel,  with  the  egg.  Beat  hard  and 
bake  in  open  shells  of  paste.  Eat  cold. 


568  OCTOBER. 

Jkconb  fthek. 

Turnip  Soup. 

Oyster  Pates.  Rissoles  of  Sweetbreads. 

Chopped  Cabbage.  Mashed  Potatoes  Browned. 


Quince  Souffle. 


TURNIP  SOUP. 

12  turnips;  4  tablespoonfuls  of  butter;  2  tablespoon- 
fuls  of  flour ;  i  quart  of  milk  ;  2  quarts  of  water ;  i 
onion ;  chopped  parsley  ;  salt  and  cayenne. 

Pare,  slice,  and  put  the  turnips  on  with  the  onion  in 
the  water.  Cook  soft,  pulp  through  a  colander,  and 
return,  with  the  water,  to  the  fire.  Melt  the  butter  in  a 
saucepan,  stir  in  the  flour,  and  cook  ten  minutes,  stirring 
all  the  time  in  one  direction.  Add  the  milk,  stirring  it  in 
gradually ;  take  from  the  fire.  Simmer  the  turnip  puree 
five  minutes  after  adding  seasoning  and  chopped  parsley ; 
pour  in  the  thickened  milk,  boil  up  once,  and  serve. 

OYSTER  PATE'S. 

i  quart  of  oysters,  minced  fine  with  a  sharp  knife  ;  i 
cup  of  rich  drawn  butter,  based  upon  milk ;  cayenne  and 
pepper  to  taste. 

Stir  the  minced  oysters  into  the  drawn  butter  and  cook 
five  minutes  in  a  farina-kettle.  Have  ready  some  shapes 
of  pastry,  baked  in  /#/e-pans,  then  slipped  out.  Fill 
these  with  the  mixture ;  set  in  the  oven  two  minutes  to 
heat,  and  send  to  table. 

RISSOLES  OF  SWEETBREADS. 

Boil  and  blanch  three  fine  sweetbreads.  Mince,  and 
add  one-third  the  quantity  of  fine  crumbs.  Season  with 
pepper  and  salt,  a  little  nutmeg,  and  two  beaten  eggs. 
Work  and  beat  smooth  ;  roll  into  long  balls  ;  flour  these 
well.  Have  ready  a  little  gravy  in  a  saucepan,  well- 
seasoned  ;  add  as  much  drawn  butter.  When  it  boils,  put 


SECOND    WEEK— SATURDAY. 

in  the  rissoles,  a  few  at  a  time,  and  cook  ten  inmates. 
Drain  off  the  gravy;  transfer  the  sweetbreads  carefully  to 
a  hot  dish  ;  pour  the  gravy  upon  a  beaten  egg  ;  heat  to 
thickening,  and  pour  over  the  rissoles. 

CHOPPED  CABBAGE. 

Boil  a  firm  cabbage  in  two  waters — having  taken  off 
the  outer  leaves  and  quartered  it.  Chop  very  an£  ;  put 
into  a  saucepan  two  tablespoonfuls  of  butter  and  the 
same  of  vinegar,  with  pepper  and  salt.  Stir  in  the  cab- 
bage, and  when  very  hot,  dish. 

MASHED  POTATOES — BROWNED. 

Mash  in  the  usual  way  ;  heap  roughly  upon  a  greased 
pie-plate ;  set  in  a  quick  oven,  and  when  delicately 
Drowned,  slip  to  another  dish.  . 

QUINCE  SOUFFLE". 

Pare,  slice,  and  stew  the  fruit  soft.  Sweeten  well,  and 
rub  through  a  colander.  Put  into  a  glass  dish.  Make  a 
custard  of  i  pint  of  milk,  3  yolks,  and  half  a  cup  of 
sugar.  When  cold,  pour,  two  inches  deep,  upon  -  the 
quince.  Whip  the  whites  of  the  eggs  light  with  sugar  and 
lemon-juice,  and  heap  upon  the  custard. 


Stconir   Ueek.  Satttrirag. 

Mock  Turtle  Soup. 

Hot  Pot.  Cauliflower  a  la  Crdme. 

Mashed  Parsnips.  Lima  Beans. 


Cocoanut  Pudding. 

MOCK  TURTLE  SOUP. 

Please  consult  receipt  for  Wednesday,  Third  Week  it 
March.     There  should  be  enough  for  two  days  at  least. 


57O  OCTOBER. 

HOT  POT. 

2  Ibs.  of  lean  veal ;  calfs  brains  from  your  boiled  head ; 
i  pint  of  oysters  ;  pepper — cayenne  is  best ;  a  little  minced 
onion;  salt;  a  tablespoonful  of  butter;  J  Ib.  of  oyster 
crackers,  buttered  and  split ;  minced  parsley  and  lemon- 
peel. 

Cut  the  veal  into  squares,  and  parboil  for  twenty  min- 
utes. Put  a  layer  in  the  bottom  of  a  buttered  bake-dish  ; 
season  well ;  sprinkle  on  a  little  onion,  and  put  a  layer 
of  split  crackers  next.  The  brains  should  be  beaten  up 
with  a  raw  egg,  and  seasoned.  Drop  in  small  spoonfuls 
upon  the  crackers ;  next,  put  a  few  oysters,  strewed  with 
pepper,  salt  and  butter-bits ;  more  veal,  and  so  on  to  the 
top,  which  should  be  crackers.  Fill  the  dish  with  the 
water  in  which  the  veal  was  boiled,  seasoned,  and  an 
equal  quantity  of  oysjer  liquor.  Cover  closely,  and  bake 
in  a  moderate  oven  an  hour  and  a  half.  Serve  in  the 
dish.  It  should  not  be  uncovered  for  browning. 

CAULIFLOWER  A  LA  CR&ME. 

Boil  a  fine  cauliflower  in  plenty  of  hot  salted  water, 
having  tied  it  up  in  a  bit  of  mosquito-net.  When  done, 
put  into  a  deep  dish,  blossom  upward,  and  pour  over  it  a 
cupful  of  drawn  butter  in  which  has  been  beaten,  and  then 
cooked,  a  raw  egg. 

MASHED  PARSNIPS. 

Scrape,  slice  lengthwise,  and  put  on  to  boil  in  hot 
salted  water.  They  will  take  more  than  an  hour  to  cook. 
When  tender,  drain  and  press  in  a  colander.  Mash 
smooth;  put  into -a  clean  saucepan  with  a  little  butter, 
pepper  and  salt.  Stir  until  very  hot,  then  dish. 

LIMA  BEANS. 
See  Thursday  of  First  Week  in  October. 

COCOANUT  PUDDING. 

i  heaping  ~up  fine  crumbs ;  £  cup  of  butter ;  i  c  up 
powdrred  sugar;  i  grated  cocoanut ;  2  cups  milk; 


THIRD    WEEK— SUNDAY.  57 * 

tablespoonful  corn-starch  wet  with  cold  water ;  5  eggs , 
nutmeg  and  rose-water  to  taste. 

Soak  the  crumbs  in  the  milk,  and  add  to  the  creamed 
butter  and  sugar,  and  the  beaten  yolks.  Beat  well ;  put 
in  the  corn-starch  ;  the  whisked  white ;  at  last  the  grated 
cocoanut.  Beat  one  minute  ;  pour  into  a  buttered  pud- 
ding-dish, and  bake  in  a  moderate  oven  forty-five  minutes 
Eat  cold,  wilh  sugar  sifted  on  top. 


tljirl  tlUclu  0unbaj). 

Yesterday's  Soup. 

Roast  Leg  of  Lamb.  Potato  Croquettes. 

Sweet  Potatoes.  Fried  Egg-plant. 

Currant  Jelly. 

Rice  Snow. 
White  Mountain  Cake. 

YESTERDAY'S  SOUP. 

Your  mock-turtle  soup  will,  be  even  better  the  second 
day  than  on  the  first.  Take  off  the  fat ;  dip  out  enough 
of  the  stock  for  your  family,  and  bring  slowly  to  a  boil. 
You  can  make  a  little  variety  in  it  by  serving  the  force- 
meat balls  the  first  day; 'the  meat  dice  the  second,  or 
vice  versa. 

ROAST  LEG  OF  LAMB. 

Lay  in  the  dripping-pan ;  pour  a  cup  of  boiling  water 
over  it,  and  roast  steadily,  twelve  minutes  to  the  pound, 
basting  very  often.  Ten  minutes  before  taking  it  up, 
dredge  with  flour,  and  baste  well  with  butter  to  make  a 
Brown  froth.  Lay  on  a  dish,  and  keep  hot.  Pour  the 
gravy  into  a  basin  set  in  very  cold  water.  This  will  send 
the  grease  to  the  top.  Remove  it  all ;  pour  the  brown 
gravy  into  a  saucepan ;  thicken  with  browned  flour  ;  season, 
boil  one 2,  and  serve  in  a  boat.  Pass  currant-jelly  with 
lamb. 


572  OCTOBER. 

POTATO  CROQUETTES. 

2  cups  mashed  potatoes,  free  from  lumps  ;  2  beaten 
eggs  ;  i  tablespoonful  melted  butter  ;  salt  and  pepper  to 
taste  ;  a  little  flour. 

Mix  all  well  together  ;  heat,  and  stir  over  the  fire  until 
smoking  hot.  Let  it  get  cold,  and  make  into  small  rolls 
flattened  at  the  ends.  Roll  in  flour  and  fry  to  a  good 
brown.  Drain  off  upon  paper  and  eat  hot. 

SWEET  POTATOES. 

Boil  until  a  fork  will  go  easily  into  the  largest.  Skin, 
and  lay  in  a  bake-pan  in  the  oven  a  few  minutes  to  dry — 
then  serve. 

FRIED  EGG-PLANT. 

See  Wednesday,  First  Week  in  October. 

RICE  SNOW. 

i  quart  of  milk ;  5  table  spoon  fills  of  rice  flour  ;  the 
whites  of  4  eggs  ;  i  great  spoonful  of  butter  ;  i  cup  of 
powdered  sugar ;  a  pinch  of  cinnamon,  and  same  of  nut- 
meg ;  vanilla,  or  other  extract ;  a  little  salt. 

Scald  the  milk,  and  stir  in  the  flour  wet  up  to  a  thin 
paste  with  cold  milk.  Cook  until  it  begins  to  thicken ; 
add  sugar  and  spice  ;  simmer  five  minutes,  stirring  all  the 
while  ;  pour  out,  and  beat  in  the  butter.  Let  it  get  cold ; 
flavor,  and  whip,  a  spoonful  at,  a  time,  into  the  whisked 
whites.  Set  to  form  in  a  wet  mould.  Prepare  on  Satur- 
day. Turn  out  on  Sunday,  and  eat  with  sweet  cream. 
If  more  convenient,  you  can  substitute  corn-starch  for 
the  rice  flour. 

WHITE  MOUNTAIN  CAKE. 

See  "GENERAL  RECEIPTS  No.  i,  COMMON  SENSE  IN 
THE  HOUSEHOLD  SERIES,"  page  3x9. 


THIRD   WEEK— MONDAY  573 

Sfyirtr  tteek. 


Sago  Soup. 

Lamb  Pudding.  Stewed  Corn. 

Potatoes  au  Naturel.  Cabbage  Salad 

Grapes,  Pears,  and  Bananas. 
Tea  a  la  Russe,  Crackers  and  Cheese. 

SAGO  SOUP. 

Cut  all  the  meat  from  your  cold  leg  of  lamb  ;  crack  the 
bone  to  splinters  ;  put  on,  with  gristly  bits  of  meat,  skin, 
etc.,  in  three  quarts  of  water,  with  an  onion,  and  boil 
slowly,  at  the  back  of  the  range,  down  to  one  quart. 
Strain,  cool,  and  skim.  Add  to  what  has  been  saved 
from  the  mock-turtle  stock  made  on  Saturday.  Heat, 
and  stir  in  half  a  cup  of  pearl  sago,  previously  soaked 
three  hours  in  a  very  little  water.  Season,  and  simmer 
half  an  hour. 

LAMB  PUDDING. 

The  cold  meat  from  yesterday's  joint ;  bread-crumbs  ; 
i  tablespoonful  of  butter ;  2  eggs ;  a  little  gravy ;  pep- 
per, salt,  and  a  pinch  of  nutmeg. 

Chop  the  cold  lamb  fine,  season,  and  wet  up  with  a 
little  good  gravy.  Mix  in  one-fourth  as  much  crumbs  as 
you  have  meat ;  beat  in  the  melted  butter,  the  eggs,  and 
pour  into  a  buttered  mould.  Set  in  a  pan  of  hot  water, 
and  cook,  covered,  in  a  good  oven  for  one  hour.  Turn 
out,  and  pour  a  little  gravy  over  it. 

STEWED  CORN. 

Green  corn,  even  iij  city  markets,  is  both  indifferent 
and  dear  at  this  season.  We  do  better,  therefore,  to  fall 
back  upon  the  invaluable  canned  vegetables  that  have 
made  American  housewives  almost  independent  of  chang- 
ing seasons.  Open  a  can  of  corn  one  hour  before  it  is  to 
be  cooked.  When  ready  for  it  turn  into  a  farina-kettle  ; 
pour  on  just  enough  hot  water  to  cover  it,  and  cook  half 


574  OCTOBER. 

an  hour.  Then,  a'dd  a  little  milk,  a  good  lump  of  butter 
cut  up  in  flour,  pepper  and  salt  to  taste,  and  cook  fifteen 
minutes  longer. 

POTATOES  AU  NATUREL. 

Put  over  the  fire  in  cold  water ;  bring  to  a  boil,  and, 
fifteen  minutes  thereafter,  pour  in  a  cup  of  cold  water  to 
arrest  the  boil  suddenly.  After  the  beginning  of  the 
second  bubble,  cook  quite  fast  until  a  fork  will  enter  the 
largest  potato  without  forcing.  Turn  off  the  water,  set 
the  uncovered  pot  upon  the  fire  for  a  minute ;  strip  off 
the  skins  quickly,  and  serve. 

CABBAGE  SALAD. 

Shred  a  white  cabbage  fine  ;  and  pour  over  it  a  dress- 
ing such  as  you  made  on  Thursday,  Second  Week  in 
October,  but  without  the  chopped  onion. 

GRAPES,  PEARS,  AND  BANANAS. 

Heap  the  grapes  in  one  salver  or  basket,  with  a  spray 
of  some  climbing  or  clinging  vine  thrown  around  it. 
Group  pears  and  bananas  together,  and  garnish  with 
autumn  leaves. 

TEA  1  LA  RUSSE. 

Slice  a  fresh  lemon  ;  take  off  all  the  skin  ;  lay  the 
slices,  with  powdered  sugar  strewed  over  them,  in  a  plate , 
pour  out  the  tea,  hot  and  t  strong,  with  plenty  of  sugar, 
and  pass  the .  lemon  with  it.  Serve,  without  cream.  I 
shall  never  forget  a  surprise  that  was  startling  as  well,  as 
a  disappointment,  that  came  to  me  one  day,  when,  sinking 
under  the  depression  of  an  incipient  headache,  brought 
on  by  miles  of  picture  galleries,  I  called  for  a  cup  of  hot 
tea  in  a  foreign  restaurant,  and  was  served  with  what  I 
instantly  pronounced  to  be  "poison!"  "Motto  buono" 
protested  the  waiter,  opening  the*  tea-urn  to  show  me  a 
whole  lemon,  skin  and  all,  swimming  upon  the  steaming 
decoction  of  leaves.  The  combination  of  rind  and  the 
cream  with  which  I  had  "  trimmed  "  my  share  of  the  too- 
fragrant  beverage,  was  indescribable..  Still,  I — rather — 
'ike  tea  a  la  Russe  without  lemon-peel  and  cream. 


THIRD    WEEK— TUESDAY.  575 


ffiijtrb 


Soup  and  Bouilli. 
Stewed  Potatoes.  Mixed  Pickles. 


Alice's  Pudding. 

SOUP  AND  BOUILLI. 

6  Ibs.  brisket  of  beef,  all  in  one  neat  cut,  with  as  little 
bone  as  possible  ;  3  carrots  ;  i  small  head  of  cauliflower 
cut  into  clusters  ;  4  turnips ;  6  small  onions  ;  bunch  of 
sweet  herbs  ;  2  blades  of  mace  ;  i  tablespoonful  of  but- 
ter cut  up  in  flour ;  dice  of  fried  bread  ;  pepper,  salt,  and 
French  mustard. 

Cover  the  meat  well  with  water  ;  bring  to  a  very  slow 
boil,  and  continue  this  for  four  hours,  skimming  often  and 
filling  up  with  boiling  water  as  that  in  the  pot  sinks.  At 
the  end  of  that  time,  put  in  the  vegetables,  cut  into  neat 
squares.  Season,  and  simmer  about  forty-five  minutes,  or 
until  the  carrots  are  tender.  Take  up  the  meat ;  rub  over 
with  butter  and  cover  upon  a  heated  dish.  Strain  the 
soup  from  the  vegetables  without  breaking  them,  and  set 
the  colander  in  which  they  are  left  over  boiling  water 
until  after  the  soup  is  served.  Strain  this  again  through 
a  soup-sieve,  and  pour  upon  plenty  of  fried  bread  in  the 
tureen.  If  you  like  a  thicker  soup,  return  it  after  the 
second  straining,  to  the  fire  with  a  handful  of  tapioca,  or 
of  German  sago,  ready-soaked,  and  simmer  until  clear. 
When  the  soup  is  out  of  the  way,  arrange  the  vegetables 
in  little  heaps  around  the  beef,  all  of  a  kind  together. 
Put  a  cupful  of  the  soup  ovar  the  fire,  stir  in  the  floured 
butter,  mustard,  pepper,  and  salt,  to  your  liking ;  boil  up 
and  pour  over  the  beef. 

STEWED   POTATOES. 
See  Wednesday,  First  Week  in  October. 

ALICE'S  PUDDING. 

i  quart  of  milk  ;  5  eggs ;  i  cup  dry  crumbs  ;  $  cup 
strawberry,  or  other  sweet  jam  ;  £  cup  of  sugar. 


576  OCTOBER. 

• 

Butter  a  pudding-dish ;  strew  crumbs  on  the  bottom  ; 
pour  in  the  jam  ;  cover  this  with  the  rest  of  the  crumbs; 
wet  with  milk.  Heat  the  quart  of  milk  to  scalding  ;  take 
from  the  fire  and  pour  upon  the  beaten  yolks  and  sugar. 
Then,  whip  in  the  frothed  whites.  Heat  this  three  min-, 
utes,  and  put  upon  the  layer  of  crumbs  in  the  dish, 
spoonful  by  spoonful,  letting  each  soak  in  well  before 
adding  more.  Bake  in  a  steady  oven  until  "  set,"  and 
slightly  colored.  Eat  cold  with  cream. 


tl)trtr 


Poor  Roger's  Soup. 

Beefsteak  and  Onions.  Canned  Succotash, 

Potatoes  a  la  Parisienne.  Spinach. 

Baked  Apple  Dumpling. 

POOR  ROGER'S  SOUP. 

.  The  bones  of  yesterday's  roast  boiled  down  in  3  pints 
of  water  to  i  pint  ;  i  pint  of  stock  left  from  yesterday's 
soup  ;  6  parboiled  potatoes  sliced  thin  ;  £  cabbage  sliced 
small  ;  i  tablespoonful  of  butter  rolled  in  flour  ;  i  sliced 
and  fried  onion  ;  i  quart  of  hot  water. 

Parboil  the  cabbage  ;  then  put  it  on,  with  the  potatoes 
and  fried  onion,  in  the  hot  water  ;  cook  until  the  cabbage 
is  tender,  and  the  potatoes  broken  to  pieces.  Take  the 
fat  from  the  top  of  your  sto*ck  ;  add  the  latter  to  the  cab- 
bage-soup ;  season  to  taste  ;  stir  in  the  floured  butter  ; 
cook  five  minutes,  and  pour  out. 

BEEFSTEAK  AND  ONIONS. 

Flatten  the  steak  with  the  broad  side  of  a  hatchet  ; 
broil  over  clear  coals  ;  lay  upon  a  chafing-dish,  and  pom 
ever  it  a  little  melted  butter  in  which  has  been  stewed  a 
quarter  of  an  onion  sliced.  Strain  out  the  onion  ;  pep- 


THIRD    WEEK— WEDNESDAY.  577 

per  and  salt  the  butter ;  squeeze  in  the  juice  of  half  a 
lemon.  "After  it  is  poured  over  the  steak,  put  a  hot  cover 
over  it,  and  let  it  stand  five  minutes  before  serving. 
Steak  thus  treated  has  a  delicious  flavor. 


CANNED  SUCCOTASH. 

Put  on  in  enough  boiling  water  to  cover  it.  Salt 
slightly ;  stew  half  an  hour  ;  turn  off  most  of  the  water, 
and  put  in  as  much  cold  milk.  Heat  to  boiling  ;  stir  in 
a  good  lump  of  butter  rolled  in  flour ;  pepper  and  salt ; 
simmer  ten  minutes,  and  pour  out. 

POTATOES  A  LA  PARISIENNE. 

Pare,  and  cut  into  small  balls  with  your  potato-gouge. 
(The  scraps  should  be  boiled  and  mashed.)  Boil  in  hot 
salted  water,  until  tender  ;  drain,  and  drop  into  a  sauce- 
pan containing  a  cupful  of  drawn  butter  seasoned  with 
pepper  and  parsley.  Stew  three  minutes. 

SPINACH. 

Pick  off  the  leaves,  and  boil  in  plenty  of  hot  salted 
water.  Drain  ;  chop  upon  a  board,  or  in  a  tray  ;  put 
into  a  saucepan,  with  a  tablespoonful  of  butter,  a  little 
sugar,  pepper  and  salt,  nutmeg,  and  a  few  spoonfuls  of 
milk  or  cream.  Stir,  and  heat  until  bubbling  hot ;  pour 
out  upon  small  squares  of  fried  bread. 

BAKED  APPLE  DUMPLINGS. 

i  quart  of  prepared  flour  ;  2  tablespoonfuls  of  lard,  and 
i  of  butter  ;  i  saltspoonful  of  salt ;  2  cups  of  milk. 

Mix  into  a  paste,  rubbing  shortening  and  salt  into  the 
flour,  then  wetting  with  the  milk.  Roll  out  less  than  half 
an  inch  thick  ;  cut  into  squares  ;  lay  a  pared  and  cored 
apple  in  the  centre  of  each  ;  bring  the  corners  together, 
and  join  neatly.  Lay  in  a  buttered  baking-pan,  the 
j  Dined  edges  down,  and  bake  to  a  nice  brown.  Glaze 
with  white  of  egg  just  before  you  take  them  up.  Sift 
powdered  sugar  over  them,  and  eat  with  hot,  sweet  sauce. 

25 


578  OCTOBER. 

iDeek. 


Dieppe  Soup. 

Stewed  Chickens.  Boiled  Bea»?s. 

Browned  Potatoes.  Stewed  Tomatoes. 


Tapioca  Pudding. 

DIEPPE  SOUP. 

2  Ibs.  of  beef,  cut  from  the  shin,  and  sliced;  2  sH;ed 
onions  ;  2  carrots  ;  i  teaspoonful  of  sugar ;  dripping  for 
frying  ;  3  stalks  of  celery  ;  5  quarts  of  water  ;  £  cup  of 
farina,  soaked  two  hours  in  a  little  milk.  Pepper  and  salt. 

Flour,  and  fry  the  beef  with  the  onion,  sugar,  pepper, 
and  salt,  to  a  good  brown  in  the  dripping.  Put  into  a 
soup-pot,  with  five  quarts  of  water,  the  carrots,  and  cel- 
ery, and  cook  slowly  four  hours,  at  least.  Strain,  cool, 
and  skim ;  season  ;  add  the  farina,  and  simmer  half  an 
hour  longer,  stirring  faithfully. 

STEWED  CHICKENS. 

Truss  and  stuff  the  fowls  as  for  roasting.  Cover  the 
bottom  of  the  pot  with  thin  slices  of  salt  pork  or  corned 
ham ;  strew  a  little  onion,  a  bunch  of  sweet  herbs, 
chopped,  three  blades  of  mace,  a  pinch  of  lemon-peel,  a 
little  salt  and  pepper,  upon  this.  Put  in  the  chickens  ; 
cover  with  weak  broth — water  will  do,  but  is  not  so  good 
— cover  closely  and  stew  tender.  The  time  will  depend 
upon  the  size  and  age  of  the  chickens.  When  done,  take 
up  and  keep  hot.  Strain  and  skim  the  gravy  ;  thicken 
with  browned  flour,  and  pour  over  the  fowls. 

BOILED  BEANS. 

If  you  use  dried  beans,  soak  over  night.  Put  on  in 
cold  water,  and  cook  slowly  until  soft.  Drain,  pepper, 
salt,  and  butter ;  then  dish  hot. 

BROWNED  POTATOES. 

Work  cold  mashed  potatoes  soft  with  milk  and  butter ; 
season  with  pepper  and  salt.  Make  into  round,  flat 
cakes ;  flour  well,  and  bake  brown  in  a  quick  oven. 


THIRD    WEEK— FRIDAY.  579 

STEWED  TOMATOES. 

Pare,  slice,  and  stew  twenty  minutes.  Season  with 
pepper,  salt,  sugar,  a  lump  of  butter  rolled  in  flour ;  put 
in  a  tablespoonful  of  fine  bread-crumbs,  and  simmer  ten 
minutes  longer. 

TAPIOCA  PUDDING. 

i  cup  tapioca,  soaked  six  hours  in  a  little  cold  water  ; 
i  quart  of  milk  ;  i  large  cup  of  sugar ;  5  eggs  ;  grated 
peel  of  ^  lemon  ;  a  little  salt. 

Scald  the  milk,  and  pour  upon  the  yolks  and  sugar ; 
beat  the  soaked  tapioca  into  this  custard  ;  salt ;  whip  in 
the  frothed  whites.  Pour  into  a  buttered  mould  ;  put  on 
the  top,  and  set  in  a  pan  of  boiling  water,  and  this  into  a 
moderate  oven.  Cook  three-quarters  of  an  hour,  or  until 
firm.  Turn  out  carefully,  and  eat  with  sauce. 


®l)trir 

Clam  Soup. 

Boiled  Cod.  Puree  of  Eggs. 

Mashed  Potatoes.  Cauliflower  au  Gratin. 

Coffee  Meringue  Custard. 

CLAM  SOUP. 

50  clams  ;  i  quart  of  milk  ;  i  pint  of  water  ;  2  table- 
spoonfuls  of  butter  ;  12  whole  peppers  ;  a  few  bits  of  cay- 
enne-pods ;  6  blades  of  mace ;  salt  to  taste  ;  i  tablespoon- 
ful of  corn-starch. 

Cut  the  hard  parts  from  the  clams,  and  set  by  the  soft 
portions.  Put  the  hard  bits  into  the  soup-pot,  with  the 
clam-liquor,  the  water,  and  spices.  Boil  half  an  hour  ; 
strain,  salt,  and  return  to  the  fire,  with  the  soft  parts. 
When  the  soup  begins  to  simmer,  stir  in  the  butter  and 
corn-starch.  Stew  five  minutes,  and  pour  into  the  tureen 


58O  OCTOBER.    ' 

Stir  in  the  boiling  milk,  and  serve.     Send  oyster-crackers 
and  sliced  lemon  around  with  it. 


BOILED  COD. 

Sew  up  the  fish  in  a  clean  bit  of  mosquito-net,  and  cook 
in  boiling  salted  water,  fifteen  minutes  to  the  pound.  Un- 
wrap, and  pour  over  it  a  few  spoonfuls  of  sauce,  putting 
the  rest  into  a  boat. 

SAUCE. 

A  cupful  of  the  liquor  in  which  your  fish  is  cooking, 
strained  and  skimmed.  Put  into  a  saucepan  ;  heat,  and 
stir  in  a  great  spoonful  of  butter  rolled  in  a  teaspoonful 
of  flour.  When  this  boils,  add  the  pounded  yolks  of  two 
boiled  eggs,  and  a  tablespoonful  of  minced  cucumber 
pickle.  Boil  once,  and  serve.  Garnish  the  fish  with  rings 
of  whites  of  eggs,  and  pickles,  sliced. 

PUR£E  OF  EGGS. 

8  hard-boiled  eggs ;  3  raw  eggs  ;  i  cup  of  gravy  saved 
from  yesterday's  chickens  ;  i  tablespoonful  of  butter ; 
chopped  parsley  ;  pepper,  salt,  and  nutmeg ;  some  fine 
crumbs  ;  fried  bread. 

Pound  the  boiled  yolks,  and  work  in  butter,  parsley, 
seasoning,  and  the  raw  eggs.  Beat  stiff,  and  rub  through 
a  colander.  Mince  the  whites  until  they  are  like  coarse 
snow,  and  stir  over  the  fire  in  the  hot  gravy  five  minutes, 
with  a  tablespoonful  of  crumbs.  Make  a  mound  of  the 
yolks  in  the  middle  of  a  stone-china  dish  ;  form  a  ring  of  the 
whites  around  them,  with  an  outer  wall  of  triangles  of  fried 
bread.  Sift  fine  crumbs  over  all,  and  brown  nicely  upon 
the  upper  grating  of  the  oven. 

MASHED  POTATOES. 
Prepare  as  usual,  and  send  in  with  the  fish-course. 

CAULIFLOWER  AU  GRATIN. 

Boil,  tied  up  in  a  net,  in  plenty  of  hot  salted  water, 
forty  minutes,  if  large.  Put  into  a  buttered  bake-dish. 


THIRD   WELK— SATURDAY.  5^1 

blossom  upward ;  cover  with  drawn  butter ;  sift  fine 
crumbs  over  it,  and  set  in  the  oven  ten  minutes  to  color 
the  crumbs. 

COFFEE  CUSTARD  MERINGUE. 

6  eggs — whites  and  yolks  separated  ;  i  quart  of  milk  ; 
i  cup  of  sugar  ;  i  cup  of  strong  made  coffee. 

Whip  the  whites  to  a  stiff  froth  with  a  little  powdered 
sugar.  Heat  the  milk — with  a  pinch  of  soda  in  it ;  lay 
the  meringue  upon  it  in  great  spoonfuls,  turning  when  the 
lower  side  is  poached.  Lift  with  a  skimmer,  as  each 
spoonful  is  done,  and  lay  upon  a  sieve  to  cool  and  drain. 
When  all  are  out  of  the  milk,  pour  it  upon  the  beaten 
yolks  and  sugar.  Return  to  the  farina-kettle,  and  stir 
until  it  begins  to  thicken.  Take  from  the  fire,  and  stir  in 
die  hot  coffee.  When  all  are  cold  put  the  meringues  into 
a  glass  bowl,  and  pour  the  custard  over  them.  The  me~ 
ringues  will  at  once  rise  to  the  surface,  coated  with  the 
custard. 


llleek.  0atttrba£. 


Excellent  Stock  Soup.      Veal  Collops  with  Tomato  Sauco, 

Rice  Croquettes  a  la  Princesse. 
Boiled    Potatoes.  Squash, 

Lausanne  Pudding. 

EXCELLENT  STOCK  SOUP. 

i  knuckle  of  veal,  all  the  bones  well  cracked,  and  all 
the  meat,  except  what  is  taken  off  your  collops  ;  4  pig's 
feet,  cleaned  and  cracked  ;  3  Ibs.  of  beef  marrow-bones  ; 
bunch  of  herbs  ;  3  onions  ;  3  carrots,  sliced  ;  6  blades  of 
mace  ;  4  stalks  of  celery  ;  9  quarts  of  water  ;  pepper  and 
salt  ;  %  cup  of  rice. 

Put  the  meat,  bones,  and  feet  on  in  the  water  over- 
night, cooking  two  hours  before  the  fire  goes  down,  and 
leaving  on  the  range  in  the  pot  (which  must  be  scrupu 


582  OCTOBER. 

lonsly  clean)  all  night,  salting  it  a  little.  In  the  morning, 
add  the  herbs  and  vegetables,  and  simmer  gently  six  hours. 
Take  from  the  fire,  and  strain,  picking  out  the  meat  and 
bones,  and  rubbing  the  vegetables  through  the  colander. 
Put  meat  and  bones  into  the  stock-pot ;  salt  and  pepper 
highly,  and  pour  on  them  all  the  soup,  except  two  quarts. 
There  should  be  at  least  six  quarts  of  strong  broth,  the 
extra  waste  in  boiling  having  been  made  up  by  adding  hot 
water  from  time  to  time.  Season  the  stock  well,  and  put 
away  in  a  cold  place.  Cool  and  skim  to-day's  soup,  sea- 
son, and  put  over  the  fire  with  the  rice.  Simmer  until 
the  rice  is  tender. 

VEAL  COLLOPS  WITH  TOMATO  SAUCE. 
Cut  three  pounds  of  meat- from  your  veal  knuckle,  and 
this  into  pieces  two  inches  long  and  one  wide.  Flatten 
with  the  side  of  a  hatchet  ;  flour  well,  and  fry  in  dripping, 
with  half  of  a  sliced  onion.  Put  a  cup  of  your  soup-stock 
into  a  saucepan,  season  well,  and  lay  in  the  collops. 
Have  ready  a  cup  of  tomato  sauce,  rubbed  smooth  through 
a  colander,  and  seasoned.  When  the  collops  have  stewed 
ten  minutes  in  the  broth,  add  a  tablespoonful  of  the  sauce, 
and  the  same  quantity,  at  intervals  of  five  minutes,  until 
all  is  used  up.  Be  careful  to  follow  these  directions  im- 
plicitly. When  the  sauce  is  all  in,  put  in  a  tablespoonful 
of  butter  rolled  thickly  in  browned  flour.  Simmer  five 
minutes,  and  serve  in  a  deep  dish. 

RICE  CROQUETTES  A  LA  PRINCESSE. 

2  cups  boiled  rice ;  2  eggs  ;  £  cup  of  milk  ;  pepper 
and  salt;  a  boiled  sweetbread,  minced  fine,  or  boiled 
fowl-giblets,  or  any  cold  meat  minced,  and  worked  to  a 
paste  with  the  pounded  yolks  of  two  boiled  eggs,  and  well 
seasoned  with  butter,  salt,  cayenne  and  a  pinch  of  lemon  ; 
lard  for  frying. 

Mix  beaten  eggs  and  milk  with  salt  into  the  hot  rice, 
and  stir  in  a  saucepan  until  stiff.  Let  it  get  cold  ;  make 
into  thin  round  cakes  ;  enclose  a  spoonful  of  the  meat- 
paste  in  the  centre  of  each,  and  roll  the  rice-ball  round. 
Dip  in  beaten  egg,  then  in  cracker-dust,  and  fry  carefull} 
in  plenty  of  hot  lard.  Drain  and  serve  hot. 


FOURTH   WEEK— SUNDAY.  $83 

BOILED  POTATOES. 
See  Monday  of  this  week. 

SQUASH. 

Pare,  slice  and  cook  soft  in  boiling  water.  Drain,  mash, 
and  press  in  a  hot  colander ;  season  with  pepper,  salt, 
and  butter,  and  smooth  in  a  mound  within  a  deep  dish. 

LAUSANNE  PUDDING. 

i  pint  of  milk  ;  3  eggs  ;  2  tablespoonfuls  of  corn-starch  ; 
\  cup  of  sugar  ;  i  teaspoonful  of  vanilla  or  other  essence  ; 
sweet  jam  or  jelly. 

Heat  the  milk,  and  stir  in  the  corn-starch  wet  up  with 
cold  milk.  .  Stir  until  thick.  Take  from  the  fire,  and 
beat  in  sugar  and  egg,  with  flavoring.  Melt  a  tablespoon- 
ful  of  butter  in  a  square,  shallow  baking-pan  ;  pour  in  the 
pudding  and  bake  half  an  hour.  Take  it  up ;  spread, 
while  hot,  with  the  sweetmeats  ;  roll  up  closely,  lay  upon 
a  dish,  and  sift  sugar  over  it.  Cut  in  slices  an  inch  and  a 
half  wide. 


Jourtt) 


White  Broth. 
Roast  Beef.  Yorkshire  Pudding. 

Browned  Sweet  Potatoes. 
Fried  Parsnips.  Made  Mustard. 

Potato   Pudding. 
Grated  Cheese. 


WHITE  BROTH. 

Remove  the  fat  from  your  jelly-stock.  Take  out 
enough  for  to-day's  use  ;  also,  two  of  the  pig's  feet.  Cut 
the  best  part  of  the  meat  from  these  into  as  neat  squares 
as  you  can  contrive,  and  lay  aside.  Heat  the  stock,  with 


OCTOBER. 

the  addition  of  a  cup  of  boiling  water,  and  put,  meantime, 
two  tablespoonfuls  of  butter  into  a  clean  saucepan. 
When  it  heats,  stir  in  two  tablespoonfuls  of  flour.  Stir 
fast,  and,  to  keep  it  from  browning,  put  in,  now  and  then, 
a  few  spoonfuls  of  soup.  Cook  five  minutes  ;  add  grad- 
ually to  the  soup ;  put  in  the  pieces  of  meat,  with  more 
seasoning,  if  required  ;  boil  once,  pour  into  the  tureen, 
and  add  a  cup  of  boiling  milk. 

ROAST  BEEF. 

Lay  in  a  dripping-pan,  pour  a  cupful  of  boiling  water 
over  it,  and  cook,  basting  often,  about  ten  minutes  per 
pound.  If  there  is  much  fat  on  it,  cover  these  parts  with 
a  paste  of  flour  and  water,  until  the  meat  is  nearly  done. 
Ten  minutes  before  taking  it  up,  dredge  with  flour,  then 
baste  once  with  butter.  If  you  like  made  gravy  with  beef, 
pour  off  the  fat  from  the  top ;  thicken  with  browned  flour, 
season  and  boil  once. 


YORKSHIRE  PUDDING. 

10  tablespoonfuls  prepared  flour  ;  i  cup  of  cold  water; 
2  cups  of  milk  ;  3  eggs ;  salt. 

Rub  the  flour  smooth  in  the  water  and  milk  ;  salt,  beat 
in  the  yolks,  and,  just  before  putting  into  the  oven,  whip  in 
the  beaten  whites.  Put  two  tablespoonfuls  from  the  fat 
"  top "  of  your  beef  gravy  into  a  square  baking-pan  ; 
pour  in  the  batter,  and  put  into  the  other  oven  until 
"  set."  Baste  then,  every  few  minutes,  with  the  hot  drip- 
ping until  it  is  of  a  rich  brown.  Cut  in  squares,  and  lay 
about  the  meat.  Some  much  prefer  this  Yorkshire  Pud- 
ding to  that  cooked  with  the  meat. 

BROWNED  SWEET  POTATOES. 

Boil  with  their  skins  on  about  twenty  minutes.  Peel 
carefully.  Pour  off  nearly  all  the  fat  from  the  top  of  the 
beef-dripping.  Lay  the  potatoes  in  the  pan  around  the 
meat,  and  baste  when  you  baste  the  beef.  Drain  well  in 
a  colander. 


FOURTH  WEEK— MONDAY.  $85 

FRIED  PARSNIPS. 

Boil  tender  in  hot,  salted  water ;  scrape,  slice  length- 
wise when  they  are  nearly  cold ;  flour  all  over,  and  fry  in 
salted  lard  or  dripping.  Drain  well. 

POTATO  PUDDING. 

i  Ib.  mashed  potato,  rubbed  through  a  colander ;  £  lb. 
butter,  creamed  with  the  sugar  •  6  eggs — whites  and  yolks 
beaten  separately  ;  i  lemon,  squeezed  into  the  hot  potato ; 
i  teaspoonful  of  nutmeg,  and  the  same  of  mace  ;  2  cups 
white  sugar. 

Beat  the  yolks  into  the  creamed  butter  and  sugar ;  add 
the  potato.  Beat  very  hard,  and  whip  in  the  whisked 
whites,  with  the  spice.  Bake  in  open  shells  of  paste  on 
Saturday.  Send  grated  cheese  around  with  it. 


JFourtl)  tDeek.  IKonJrag. 

Macaroni  Soup. 

Rechauffee  of  Beef.  Potatoes  au  Gratin. 

Kidney  Beans,  Fricasseed.  Grated  Horseradish. 

Grapes,  Boiled  Chestnuts.  Apples. 

MACARONI  SOUP. 

Heat  the  contents  of  your  stock-pot  to  boiling,  after 
adding  a  pint  of  hot  water.  Cook  a  few  minutes  ;  strain 
off  as  much  broth  as  you  want  for  to-day,  and  return  the 
rest  to  the  jar  when  you  have  scalded  it  well.  Put  in 
more  pepper  and  salt,  and  put  by  for  future  soups. 

Heat  and  season  the  soup  left  out  for  to-day ;  add  a 
handful  of  macaroni,  broken  short,  and  cooked  twenty 
minutes  in  hot,  salted  water.  Simmer  five  minutes. 

RECHAUFFE'S    OF    BEEF. 

Trim  your  cold  roast  neatly.  Make  incisions  at  short 
distances  apart,  and  thrust  strips  of  fat  salt  pork  quite 

25* 


586  OCTOBER. 

through  it.  Set  in  *  a  round,  deep  baking-pan.  Sprinkle 
with  minced  onion,  and  pour  over  it  a  pint  of  gravy — the 
remains  of  that  which  accompanied  the  roast,  mixed  with 
some  from  the  stock-pot.  Season  the  gravy  well  with 
pepper,  salt,  minced  herbs,  and  a  suspicion  of  French 
mustard.  It  should  be  cold,  and  the  oven  slow,  for  the 
first  hour  —  never  fast.  Cover  very  tightly  ;  open  the 
dish  at  the  end  of  one  hour,  and  turn  the  meat,  but  pay  it 
no  further  attention  until  two  hours  have  passed.  Then 
dish  it ;  strain  the  gravy  ;  thicken  as  much  as  you  want 
for  your  meat  with  browned  flour ;  boil  up,  and  pour  over 
the  beef.  The  rest  can  be  set  by  for  other  uses.  If  the 
beef  has  been  cooked  slowly  and  steadily,  it  will  be  tender 
and  most  savory. 

POTATOES  AU  GRATIN. 

Boil  and  mash  the  potatoes  ;  press  firmly  in  a  greased 
bowl ;  turn  out  upon  a  shallow  pie-plate,  also  greased  ; 
wash  all  over  with  raw  egg ;  sift  fine  crumbs  upon  it,  and 
brown  in  a  quick  oven.  Slip  to  a  hot,  flat  dish. 

KIDNEY  BEANS — FRICASSEED. 

Soak  all  night.  Next  day,  put  on  in  cold  water,  at  the 
back  of  the  range,  and  cook  tender.  When  you  turn  your 
beef,  after  an  hour's  cooking,  dip  out  half  'a  cupful  of  the 
gravy.  Cool  and  skim  it ;  add  a  little  minced  parsley 
and  onion,  and,  when  your  beans  are  soft,  pour  off  nearly 
all  the  water,  and  add  this  gravy.  There  should  be  just 
enough  to  keep  them  from  getting  dry.  Simmer  ten  min- 
utes, and  dish  without  draining. 

GRAPES,  BOILED  CHESTNUTS,  APPLES. 

Arrange  the  grapes  in  a  fruit-dish,  ornamented  with 
leaves.  Put  on  the  chestnuts  in  warm  (not  hot)  water, 
slightly  salted.  Bring  to  a  boil,  and  cook  fast  fifteen  min- 
utes. Drain  in  a  colander ;  stir  a  spoonful  of  butter  intc 
the  chestnuts,  tossing  in  the  colander  until  dry.  Serve  in 
a  deep  dish,  lined  with  a  napkin. 

Polish  the  apples,  and  lay  a  fruit-knife  at  each  rlace. 


FOURTH  WEEK— TUESDAY. 


Jotull)  tUeck.  ®ue0traj). 

Beef-olives  Soup. 

Mutton  Stew,  with  Dumplings.  Baked  Potatoes. 

Stewed  Tomatoes.  Beets  Sautes. 

Omelette  Meringue. 

BEEF-OLIVES  SOUP. 

Chop  a  few  slices  of  the  twice-served  cold  beef  very  fine  ; 
mix  with  one-third  as  much  cold  mashed  potato,  wet  with 
gravy ;  season  well ;  bind  with  a  beaten  egg,  and  stir  in  a 
greased  saucepan  until  quite  stiff.  Let  it  get  cold  ;  make 
into  small  olive-shaped  balls  ;  flour,  and  lay  aside.  Strain 
off  the  liquid  from  your  stock-pot  :  bring  to  a  boil,  adding 
hot  water  or  seasoning,  as  the  case  may  require  ;  boil,  and 
skim  for  five  minutes,  and  drop  in  the  beef-olives  carefully. 
Simmer  one  minute — fast  boiling  would  break  them — and 
pour  out.  If  you  have  any  pickled  olives  in  the  house, 
add  a  dozen  to  the  soup  when  you  put  in  the  beef-balls. 

MUTTON  STEW,  WITH  DUMPLINGS. 

3  Ibs.  of  lean  mutton,  cut  into  short  strips ;  J  Ib.  of  salt 
pork,  chopped  ;  \  onion,  minced  ;  chopped  parsley  and 
thyme;  T  cup  of  milk  ;  i  tablespoonful  of  flour  wet  up 
with  the  milk  ;  pepper  and  salt. 

Put  on  the  mutton  in  enough  cold  water  to  cover  it,  and 
cook  very  slowly  one  hour.  Then  add  the  pork,  onion, 
pepper,  and  herbs,  and  stew  an  hour  longer.  Make  out 
a  little  paste,  in  the  proportion  used  for  the  apple  dump- 
lings on  Wednesday,  Third  Week  in  October  ;  cut  into 
strips,  and  drop  into  the  stew.  Cook  ten  minutes  ;  take 
out  meat  and  dumplings  with  a  skimmer  ;  lay  upon  a  dish  ; 
add  milk  and  flour  to  the  gravy  ;  stir  until  thickened,  and 
pour  over  the  contents  of  the  dish. 

.  BAKED  POTATOES. 

Wash  well ;  lay  in  a  good  oven,  and  bake  until  soft 
Wrap  in  a  napkin,  and  dish. 


588  OCTOBER. 

STEWED  TOMATOES. 

Open  the  can  an  hour  before  cooking,  and  pour  out 
Put  into  a  saucepan  with  a  little  minced  onion,  and  stevr 
twenty  minutes.  Season  with  sugar,  pepper,  salt,  and  a 
good  piece  of  butter  rolled  in  flour,  and  cook  ten  minutes 
more. 

BEETS  SAUTES. 

Wash,  cut  off  the  tops,  and  boil  more  than  an  hour. 
Scrape,  cut  into  round  slices,  and  put  into  a  saucepan  with 
two  tablespoonfuls  of  butter,  one  of  vinegar,  and  pepper 
and  salt  to  taste.  Heat,  toss,  and  stir  ten  minutes. 

OMELETTE  MERINGUE. 

8  eggs  ;  juice  of  a  lemon,  and  half  the  grated  peel ;  4 
tablespoonfuls  of  powdered  sugar ;  a  little  sweet  jam  or 
jelly  ;  a  pinch  of  salt ;  but.ter. 

Beat  eight  yolks  and  four  whites  light ;  add  salt,  lemon- 
juice,  and  a  tablespoonful  of  powdered  sugar.  Put  a 
tablespoonful  of  butter  in  a  frying-pan,  and  when  it  heats, 
run  it  all  over  the  bottom.  Pour  in  the  omelette,  shaking 
and  loosening  from  the  sides  with  a  spatula.  So  soon  as 
it  is  done  at  the  edges  sufficiently  to  be  folded,  lay  a  great 
spoonful  of  jam  or  jelly  upon  it ;  fold  over,  and  turn  out 
upon  a  stone-china  dish.  The  meringue,  made  of  the 
remaining  whites  and  sugar,  should  be  ready — beaten  with 
the  lemon-peel.  Heap  upon  the  omelette,  and  set  upon 
the  upper  grating  of  the  oven  to  "  set  "  and  brown. 


Jburtl) 


Barley  Cream  Soup. 

Boiled  Ham.  Chopped  Cabbage. 

Corn  Pudding.  Beet-root  Salad. 

Drunken  Dominie. 


BARLEY  CREAM  SOUB. 

3  Ibs.  lean  veal ;  i  onion  ;  \  Ib.  pearl  barley ;  4  quart! 
of  water  :  salt,  pepper,  and  a  cup  of  milk. 


FOURTH  WEEK— WEDNESDAY.  589 

Cut  the  veal  and  onion  very  small ;  put  on  with  the 
barley.  Boil  slowly  until  reduced  to  two  quarts.  Strain, 
rubbing  the  barley  through  a  sieve.  Season  with  pepper 
and  salt ;  simmer  three  minutes.  It  should  be  white  and 
thick  as  cream,  when  you  have  added  the  cup  of  boiling 
milk,  after  which  it  must  not  boil. 

BOILED  HAM. 

Soak  a  ham  four  or  five  hours.  Scrub  it  well,  and  put 
on  to  boil  in  plenty  of  cold  water.  Cook  eighteen  or  twenty 
minutes  to  the  pound.  When  done,  leave  in  the  water  one 
hour  in  the  open  air,  or  where  it  will  cool  rapidly.  Take 
off  the  skin  carefully ;  rub  all  over  with  flour ;  sift  fine 
crumbs  over  the  top  and  sides,  and  set  ten  minutes  in  a 
quick  oven.  Wind  frilled  paper  about  the  shank,  and 
where  the  paper  joins  the  body  of  the  ham,  twine  a  wreath 
of  parsley. 

CHOPPED  CABBAGE. 

Cut  off  stalks  and  green  leaves,  and  quarter  a  cabbage 
Boil  fifteen  minutes  in  hot  salted  water  ;  pour  this  off,  and 
cover  the  cabbage  with  pot-liquor,  taken  from  the  ham- 
kettle,  and  the  fat  skimmed  off.  Cook  tender ;  drain, 
pressing  hard  ;  chop,  and  again  drain  ;  season  with  pep- 
per, salt,  and  a  little  vinegar,  and  dish  very  hot. 

CORN  PUDDING. 

Drain  a  can  of  corn.  Chop  the  grains  fine  with  a  chop- 
ping-knife.  Add  a  cup  of  milk,  three  eggs,  a  tablespoon- 
ful  of  melted  butter,  pepper  and  salt  to  taste.  Beat  all 
together,  and  bake,  covered,  forty-five  minutes,  in  a  good 
oven ;  then  brown. 

BEET- ROOT  SALAD. 

Chop  the  cold  beets  left  from  yesterday  into  ratber 
coarse  dice.  Mix  with  an  equal  quantity  of  cold  chopped 
potatoes,  and  pour  over  them  such  a  dressing  as  was  used 
for  Bavarian  Salad,  Thursday,  Second  Week  in  October. 

DRUNKEN  DOMINIE. 

i  long  or  square  stale  sponge-cake ;  £  Ib.  of  citron ;  i 
glass  of  brandy ;  i  cup  of  sherry  wine ;  i  pint  of  milk  ;  3 
eggs ;  i  cup  Df  sugar. 


590  OCTOBER. 

Cut  the  citron  into  strips,  and  stick  in  regular  rows  in 
the  top  of  the  cake.  Six  hours  before  you  will  want  to 
use  it,  pour  over  it,  a  little  at  a  time,  the  liquor.  It 
should  absorb  it  all,  and  hold  it  with  Dutch  perseverance. 
Heat  the  milk ;  pour  upon  the  beaten  yolks  and  sugar. 
Stir  and  cook  until  it  thic"kens.  When  cold,  pour  around 
the  cake,  as  it  lies  upon  a  long  dish,  and  cover  the  domi- 
nie and  his  bed  with  a  meringue  of  the  whites,  beaten  up 
with  a  little  sugar.  The  citron  spikes  should  be  just  visi- 
ble through  the  snowy  blanket. 


Jburtl)  Itleek. 


A  Western  Soup. 

Roast  Chickens  and  Cresses.  Polenta. 

Stewed  Salsify.  Mashed  Potatoes. 

Apricot  Trifle. 


A  WESTERN  SOUP. 

i  sheep's  head,  cleaned,  with  the  skin  on ;  4  cleaned 
pig's  feet ;  2  onions ;  2  carrots ;  2  turnips ;  bunch  of 
sweet  herbs ;  6  quarts  of  water ;  12  whole  peppers  ;  salt 
to  taste. 

Put  the  head  and  feet  into  the  soup-pot,  and  pour  over 
them  the  water.  When  they  have  boiled  slowly  two 
hours,  and  been  often  skimmed,  put  in  the  sliced  vegeta- 
bles and  herbs,  and  cook  three  hours  longer,  replenishing 
with  boiling  water  as  the  liquid  sinks.  There  should  be 
five  quarts  of  soup.  Strain  ;  lay  aside  the  sheep's  tongue 
to  cool,  with  the  meat  from  one  of  the  feet.  Season  the 
rest  of  the  meat  and  bones;  put  into  the  stock-pot ;  pour 
over  it  all  the  soup  not  needed  for  to-day,  also  the 
skimmed  pot-liquor  from  your  ham,  if  it  was  corned — not 
smoked.  Season,  and  set  in  a  cold  place.  Cool  and  skim 
the  soup  meant  for  to-day  ;  season,  and  put  in  the  sliced 
tongue  and  dice  of  pig's  feet.  Boil  one  minute. 


FOURTH   WEEK— THURSDAY.  59 1 

* 

'  ROAST  CHICKENS  AND  CRESSES. 

Roast  as  directed  on  Thursday,  First  Week  in  October, 
and  lay  a  thick  border  of  fresh  water-cresses  around  them 
on  the  dish,  with  a  bunch  under — or  over — each  wing. 

POLENTA. 

i  pint  of  boiling  water  ;  i  cup  of  coarse  yellow  meal, 
or  enough  for  thick  mush  ;  a  little  salt. 

Put  the  water  over  the  fire ;  add  the  salted  meal,  and 
stir  constantly  until  it  has  cooked  twenty  minutes,  and 
bubbles  up  in  the  middle.  Turn  upon  a  flat  dish,  and, 
when  cold  and  stiff,  cut  into  squares ;  dip  these  into  flour, 
and  fry  to  a  yellow-brown.  Drain  off  the  fat.  This  is  a 
favorite  dish  with  the  Italian  peasantry,  who  generally, 
however,  eat  it  without  frying. 

STEWED  SALSIFY. 

Scrape ;  clean,  without  cutting  the  roots  ;  drop  into 
cold  water  as  you  clean  them.  Put  on  in  boiling  water, 
a  little  salt ;  when  tender,  take  out  a  cupful  of  the  water, 
thicken  with  two  tablespoonfuls  of  butter  rolled  thickly  in 
flour ;  boil  up  and  pepper.  Dish  the  salsify,  pour  the 
sauce  over  it,  and  cover  over  hot  water  five  minutes,  to 
let  it  soak  in. 

MASHED  POTATOES. 
Prepare  as  usual. 

APRICOT  TRIFLE. 

i  can  of  California  apricots  ;  i  quart  of  milk ;  4  eggs  ; 
i  cup  of  sugar  ;  -J-  package  of  Cooper's  gelatine  ;  2  table- 
spoonfuls — even  ones — of  corn-starch,  wet  up  with  milk. 

Sweeten  the  apricots  with  half  the  sugar,  and  set  aside 
in  a  bowl.  Heat  the  milk .;  stir  in  the  corn-starch  ;  pour 
over  the  beaten  eggs  and  sugar.  Cook  until  it  begins  to 
thicken,  and  pour  hot  upon  the  gelatine,  which  should 
have  been  soaked  in  a  little  cold  water,  and  then  dissolved 
in  a  /ery  little  hot  milk.  Beat  all  up  well,  and  let  them 
get  cold.  Wet  a  mould;  put  in  a  cupful  of  the  custard  ; 


592  OCTOBER. 

cover  with  apricots,*  drained  from  the  syrup  ;  wait  fifteen 
minutes,  and  pour  on  more  cream ;  in  a  few  minutes, 
more  apricots,  and  so  on  until  all  are  used  up.  Set  in 
ice  to  form,  and,  when  firm,  turn  out,  and  pour  the  apri- 
cot-syrup over  the  trifle.  If  the  apricots  are  large,  you 
would  do  well  to  cut  them  up. 


Jourtl)  tihek.  Jribag. 

Peas  Porridge. 

Fried  Pickerel.  Chicken  Croquettes. 

Puree  of  Potatoes.  Baked  Squash. 

Apple  Fritters. 

PEAS  PORRIDGE. 

Soak  a  quart  of  split  peas  overnight.  Next  morning 
put  them  on  to  boil  in  enough  cold  water  to  cover  them 
well.  When  this  has  fairly  begun  to  boil,  pour  it  off,  and 
add  stock  from  your  store  in  the  stock-jar.  Cook  slowly, 
taking  care  it  does  not  burn,  until  the  peas  are  very  soft. 
Rub  through  a  colander  and  serve.  Save  a  pint  as  a 
foundation  for  to-morrow's  soup — more  than  a  pint,  if  you 
can.  Never  forget  that  soup  makes  soup. 

FRIED  PICKEREL. 

Clean  and  wash  the  fish.  Wipe  carefully  inside  and 
out.  Dredge  with  flour  all  over  the  outside,  and  fry  to  a 
nice  brown — never  to  a  crisp — in  lard  or  dripping.  Drain 
off  the  fat ;  lay  upon  a  hot  dish— the  head  of  one  fish  to 
the  tail  of  the  other — and  garnish  with  curled  parsley  and 
quartered  lemon. 

CHICKEN  CROQUETTES. 

Chop  the  meat  from  your  roast  chickens,  and  mix  with 
one-third  as  much  mashed  potato.  Season ;  moisten  wel 


FOURTH  WEEK— FRIDAY.  593 

with  a  gravy  made  by  boiling  down  the  bones  and  stuffing 
in  water,  then  straining  and  seasoning  it.  Beat  into  the 
mixture  one  or  two  whipped  eggs ;  heat  and  stir  over  the 
fire  until  quite  stiff.  Turn  out  and  cool ;  then  roll  into 
croquettes,  dip  in  egg  and  pounded  cracker,  and  fry  to  a 
golden  brown. 

PTJRE"E  OF  POTATOES. 

Mash  the  potatoes  with  butter  and  milk,  working  them 
smooth  and  soft.  Season,  put  over  the  fire  and  stir  until 
almost  stiff.  Mound  upon  a  flat  dish,  and  strain  over 
them  a  little  of  yesterday's  gravy,  skimmed  and  heated. 

BAKED  SQUASH. 

Pare,  quarter,  boil,  and  mash  the  squash.  Season  with 
pepper,  salt,  butter,  and  whip  in  two  beaten  eggs.  When 
y<Mi  have  a  light  cream,  turn  into  a  buttered  pudding-dish, 
and  bake  in  a  quick  oven. 

APPLE  FRITTERS. 

About  10  fine  apples,  pared,  cored,  and  sliced  half  an 
inch  thick;  juice  of  i  lemon;  sugar,  cinnamon  and  nut- 
meg ;  3  cups  of  prepared  flour  ;  nearly  4  cups  of  milk  ;  5 
eggs  ;  a  little  salt. 

Spread  the  slices  of  apple  upon  a  dish,  and  sprinkle 
with  lemon-juice  and  sugar.  Beat  the  yolks  light ;  add 
milk,  then  the  whisked  whites  and  salted  flour  by  'turns. 
Dip  the  slices  of  apple  into  the  batter,  turning  over  and 
over  until  thoroughly  coated,  and  fry  in  hot  lard,  a  few  at 
a  time.  Drain  upon  a  hot  sieve,  and  sift  powdered  sugar, 
cinnamon,  an  1  nutmeg  upon  them.  Eat  with  wine  sauce. 


594  OCTOBER. 


Jbitvtl)  tlleek. 


Tomato  and  Pea  Soup. 

Calf's  Liver  and  Bacon.  Parsnip  Fritters. 

Spinach.  Sweet  Potatoes. 

Bread-and.  Raisin  Pudding. 


TOMATO  AND  PEA  SOUP. 

Empty  a  can  of  tomatoes.  Put  them  over  the  fire  with 
three  pints  of  stock  and  stew  one  hour.  Strain,  rubbing 
the  pulp  through  the  colander ;  add  what  was  left  yester- 
day of  the  pea  porridge ;  season  to  taste,  simmer  fifteen 
minutes,  and  pour  upon  dice  of  fried  bread  into  the 
tureen.  • 

CALF'S  LIVER  AND  BACON. 

Wash  a  fresh  liver  well,  and,  when  quite  ready  to  cook 
it,  cut  into  long,  narrow  slices.  Dip  each  in  flour  highly 
seasoned  with  pepper  and  salt.  Melt  a  tablespoonful  of 
good  dripping  in  a  saucepan  ;  lay  in  the  liver,  the  slices 
fitting  neatly  to  one  another  ;  strew  with  sliced  onion,  and 
cover  entirely  with  very  thin  slices  of  fat  salt  pork,  or 
bacon.  Fit  a  close  top  on  the  saucepan  ;  cook  very 
slowly,  never  allowing  it  to  bubble,  for  one  hour.  The 
liver  should  be  steamed,  not  stewed,  much  less  fried. 
When  very  tender,  take  it  out  and  lay  upon  a  dish.  Add 
a  tablespoonful  of  tomato  sauce  to  the  gravy,  thicken  with 
browned  flour  wet  with  water ;  boil  once,  and  pour  over 
the  liver. 

PARSNIP  FRITTERS. 

Scrape,  and  boil  in  hot  salted  water  until  tender.  Mash 
them  very  smooth,  picking  out  all  the  fibres.  Add  to  four 
large  parsnips  one  beaten  egg,  a  teaspoonful  of  prepared 
flour,  with  pepper  and  salt,  and  a  teaspoonful  of  milk. 
Make  into  cakes ;  flour,  and  fry  in  dripping.  Drain  well. 

SPINACH. 
See  Wednesday,  Third  Week  in  October. 


FOURTH  WEEK— SATURDAY.  595 

SWEET  POTATOES. 
See  Sunday,  Third  Week  in  October. 

BREAD-AND-RAISIN  PUDDING. 

i  quart  of  milk  ;  loaf  of  stale  baker's  bread,  the  crust 
all  pared  off,  and  cut  into  slices  half  an  inch  thick  ;  butter 
to  spread  the  bread  ;  4  eggs  ;  £  cup  of  sugar  ;  j  Ib.  of 
raisins,  seeded  and  cut  into  thirds. 

Make  a  raw  custard  of  eggs,  sugar,  and  milk.  Fit  slices 
of  buttered  bread  into  the  bottom  of  a  buttered  bake-dish. 
Pour  on  custard,  and  strew  with  raisins.  Lay  in  more 
buttered  slices,  and  so  on,  until  the  dish  is  full.  The  last 
layer  should  be  well-soaked  bread.  Cover  closely  ;  set 
in  a  baking-pan  of  hot  water,  and  bake  an  hour  and  a 
quarter.  Turn  out;  pour  hot,  sweet  sauce  over  it,  and 
send  more  around  with  it. 


59<5  NOVEMBER 

«  . 

NOVEMBER. 
first  IDeek.  Sunbag. 

Baked  Soup. 

Fillet  of  Veal.  Cannelon  of  Potatoes 

French  Beans  a  la  Crime.  Tomato  Sauce. 


Neapolitainoes. 
Coffee  and  Whipped  Cream. 


BAKED  SOUP. 

3  Ibs.  of  beef;  2  Ibs.  of  veal;  £  Ib.  of  lean  ham;  i 
onion  ;  2  carrots  ;  2  tablespoonfuls  of  farina ;  i  can  of 
corn,  drained  and  chopped ;  2  stalks  of  celery  ;  pepper 
and  salt ;  6  quarts  of  water. 

Cut  the  meat  into  long  strips,  the  vegetables  into  dice, 
and  pack,  in  alternate  layers,  in  a  broad,  low  jar,  that  will 
go  into  the  oven.  Strew  the  layers  with  farina  and  corn, 
fill  up  with  the  water ;  cover  the  jar  closely,  putting  a 
paste  of  flour  and  water  over  the  top  or  about  the  edges, 
to  exclude  the  air  and  keep  in  the  steam.  Do  this  on 
Saturday  night.  At  bed-time,  set  in  the  oven  in  a  pan  of 
cold  water,  that  it  may  heat  gradually  as  the  range  warms 
in  the  morning.  Let  it  bake  until  dinner-time.  Pour 
into  a  bowl,  take  out  the  meat,  season,  and  put  it  into  the 
stock-pot.  Pour  over  it  as  much  as  you  can  spare  of  the 
soup,  season,  and  set  by  for  to-morrow.  Add  pepper  and 
salt  to  that  left  for  to-day,  and  serve. 

FILLET  OF  VEAL. 

Take  out  the  bone  of  the  joint  (you  can  add  it  on  Sat- 
urday to  your  baked  soup)  ;  make  a  deep  incision  between 
the  meat  and  the  "  flap,"  which  your  butcher  will  skewer 
around  the  fillet.  Fill  this  and  the  hole  left  by  taking 
out  the  bone  with  a  force-meat  of  crumbs,  chopped  salt 


FIRST  WEEK— SUNDAY.  597 

pork,  chopped  thyme  and  parsley,  grated  lemon-peel,  pep- 
per, salt,  and  the  juice  of  a  lemon.  Bind  the  fillet  into 
shape  with  tapes  ;  cover  the  top  with  a  paste  of  flour  and 
water,  and  bake  twelve  minutes  to  the  pound,  putting  a 
cup  of  boiling  water  into  the  pan.  When  done,  pull  off 
the  paste  ;  dredge  with  flour,  and  baste  well  with  butter. 
The  meat  should  have  been  very  freely  basted  while  cook- 
ing. Dish  the  meat  when  browned  ;  season,  and  thicken 
the  gravy  ;  boil  up,  and  pour  into  a  boat. 

CANNELON  OF  POTATOES. 

Mash  the  potatoes  thoroughly  ;  beat  light  with  butter, 
milk,  and  two  raw  eggs.  Heat  in  a  greased  frying  pan, 
stirring  constantly,  until  stiff  enough  to  handle.  Make 
into  a  long  roll ;  brush  over  with  beaten  eggs,  and  sift 
crumbs  over  it.  Lay  in  a  buttered  baking-pan,  and  brown 
nicely  in  a  quick  oven.  Dish,  and  pour  over  it  a  cup  of 
good  drawn  butter. 

FRENCH  BEANS  1  LA  CR£ME. 

Open  a  can  of  string-beans  ;  clip  them  into  short  pieces, 
and  cook  twenty  minutes  in  hot  salted  water.  Drain. 
Have  ready,  in  a  saucepan,  two  tablespoonfuls  of  cream, 
and  as  much  butter,  heated  together  ;  pour  upon  a  beaten 
egg ;  return  to  the  saucepan  ;  season  with  pepper  and 
salt ;  stir  in  a  tablespoonful  of  hot  vinegar ;  take  from  the 
fire  ;  dish  the  beans,  and  pour  the  sauce  over  them. 

TOMATO  SAUCE. 

Stew  the  contents  of  a  can  of  tomatoes  twenty  minutes. 
Strain  and  pulp  through  a  colander.  Add  butter,  rolled 
in  flour  ;  a  little  sugar  ;  salt  and  pepper ;  cook  ten  min- 
utes and  pour  out. 

NEAPOLITAINOES. 

Make  enough  puff-paste  for  a  pie  ;  roll  out  into  a  sheet 
half  an  inch  thick,  and  cut  into  strips  three  inches  long 
and  half  as  wide.  Bake  in  a  quick  oven.  When  cold, 
spread  half  of  them  with  sweet  jam  or  jelly,  and  stick  the 
others  over  them  in  pairs — the  jelly  being,  of  course,  in 


59$  NOVEMBER. 

the  middle.    Ice  with  a  frosting  made  of  the  whites  of  two 
eggs,  whipped  stiff  with  half  a  pound  of  sugar. 

Make  these  on  Saturday.  Pass  with  them  strong,  hot 
coffee,  with  a  great  spoonful  of  whipped  cream  on  the 
surface  of  each  cupful. 


JFirst  tDttk.  fflcmbag. 

Sago  Soup. 

Veal  and  Oyster  Pie.  Boiled   Potatoes. 

Cold  Slaw,  Stewed  Celery. 


Dessert  of  Fruit  and  Nuts. 

SAGO  SOUP. 

Strain  off  two  quarts  of  soup  from  your  stock-pot,  when 
you  have  removed  the  cake  of  fat  from  the  top  ;  heat, 
and  stir  into  it  half  a  cup  of  German  sago  previously 
soaked  in  a  little  cold  water.  Simmer  until  the  sago  is 
dissolved. 

VEAL  AND  OYSTER  PIE. 

Cut  the  best  parts  of  your  cold  roast  fillet  into  thin 
dominoes.  Put  a  layer  in  the  bottom  of  a  pudding-dish  ; 
sprinkle  with  the  dressing,  chopped  fine,  or  with  minced 
ham  ;  cover  with  oysters  ;  strew  these  with  pepper,  salt, 
butter-bits,  a  pinch  of  grated  lemon-peel,  and  squeeze  a 
few  drops  of  lemon -juice  over  them.  More  veal,  etc., 
and,  when  the  dish  is  full,  pour  in  yesterday's  gravy, 
skimmed,  and  mixed  with  as  much  oyster-liquor.  Cover 
with  a  good  paste,  and  bake  one  hour.  Wash  over  with 
white  of  egg  just  before  you  take  it  up.  The  pastry  can, 
in  cold  weather,  be  made  on  Saturday,  and  kept  in  a  cool 
place. 

BOILED  POTATOES. 

Put  on  in  cold  water  and  bring  to  a  boil.  At  the  end 
of  twenty  minutes  throw  in  a  cup  of  cold  water  to  arrest 
the  boil.  Heat  up  again  quickly,  and  when  a  fork  will 


FIRST   WEEK— TUESDAY.  599 

pierce  the  large  potatoes  easily,  pour  off  the  water.  Put 
in  a  little  salt,  and  set  the  uncovered  pot  upon  the  range 
for  one  minute.  Take  each  potato  in  a  towel,  and  hold 
in  your  hand  while  you  strip  off  the  peel.  The  fashion 
of  sticking  a  fork  through  them,  in  order  to  pare  them, 
breaks  and  cools  them. 

COLD  SLAW. 
Shred  a  white  cabbage  and  pour  oVer  it  the  following 

Dressing. 

2  beaten  eggs;  2  teaspoonfuls  of  sugar;  6  tablespoon- 
fuls  of  vinegar ;  %  teaspoonful  of  made  mustard  and  same 
of  pepper  and  salt ;  -J  teaspoonful  of  celery  essence  ;  i 
tablespoonful  of  butter. 

Mix  well,  stir  over  the  fire  until  scalding  hot.  When 
cold,  add  to  the  cabbage.  Toss  and  stir,  and  set  in  a 
cold  place  until  wanted. 

STEWED  CELERY. 

Scrape  and  cut  the  blanched  stalks  into  short  pieces. 
Cook  tender  in  boiling  water,  a  little  salt.  Drain  this  off, 
add  a  cup  of  drawn  butter ;  simmer  five  minutes,  and 
serve. 

DESSERT  OF  FRUIT  AND  NUTS. 

Arrange  in  accordance  with  your  taste  and  convenience. 
You  may  add  dried  figs  to  the  dish  of  nuts. 


J"ir0t 

Strong  Broth. 

Beefsteak.  Omelette  with  Tomatoes. 

Mashed  Potatoes.  French  Mustard. 

Lemon  Puffs. 


STRONG  BROTH. 

Heat  the  contents  of  your  stock-pot,  adding  a  quart  or 
more   of   boiling  water.     Let   all   simmer   together   one 


6OO  NOVEMBER. 

hour.     Strain  and  .press  out  the  nourishment  from   the 
meat.     Cool ;    skim,   add  seasoning,  and  half  a  cup  of 
soaked  rice.     Cook  gently  until  this  is  soft. 
•     N.  B. — Whenever  the  stock-pot  is  empty,  scald  it  with 
sock,  and  water,  and  set  in  the  sun. 

BEEFSTEAK. 

Flatten  a  steak ;  broil  upon  a  greased  gridiron  over  a 
clear  fire.  Lay  upon  a  hot  dish  ;  pepper  and  salt ;  lay 
bits  of  butter  over  it,  and  cover  three  or  four  times  before 
sending  to  table. 

OMELETTE,  WITH  TOMATOES. 

Beat  seven  eggs  just  enough  to  break  up  the  yolks. 
Put  a  piece  of  butter  as  large  as  an  egg  in  the  frying-pan, 
and,  when  it  heats,  pour  in  the  eggs.  Loosen  from  the 
sides  and  bottom  of  the  pan,  from  the  first,  by  shaking  the 
pan,  and  using  your  cake-turner.  When  "set"  in  the 
middle,  cover  one  half  with  hot  stewed  tomatoes ;  fold 
over  the  other  half  so  as  to  enclose  it,  and  invert  the  pan 
upon  a  hot  dish. 

MASHED  POTATOES. 

Whip  up  soft  with  butter,  milk,  and  salt,  and  heap 
roughly  upon  a  deep  dish. 

LEMON  PUFFS. 

i  cup  of  prepared  flour ;  £  cup  of  powdered  sugar  ;  i 
tablespoonful  of  butter;  3  beaten  eggs;  juice  and  grated 
peel  of  half  a  lemon  ;  3  tablespoonfuls  of  milk,  with  a  tiny 
pinch  of  soda. 

Rub  butter  and  sugar  together ;  beat  in  the  yolks,  the 
milk,  whites,  flour ;  at  last,  and  quickly,  the  lemon. 
Bake  in  buttered  corn-bread  pans,  or  in  pate-pans.  The 
oven  should  be  quick.  Turn  out,  and  eat  hoL  with  sauce. 


FIRST  WEEK— WEDNESDAY.  6OI 


Jir0t  tlUek. 


Beef  Tea,  with  Noodles. 

Smothered  Chickens.  Salsify  Saute. 

Macaroni  au  Gratin.  Brussels  Sprouts. 

English  Tapioca  Pudding. 

BEEF  TEA,  WITH  NOODLES. 

3  Ibs.  of  lean  beef;  2  onions;  2  turnips  ;  2  carrots  ;  2 
cloves  ;  2  quarts  and  r  pint  of  water  ;  a  good  handful  of 
noodles  (made  according  to  receipt  given  on  Wednesday, 
First  Week  in  August). 

Mince  the  vegetables.  Put  on  in  the  water,  and  boil 
down  to  two  quarts.  Drain  off,  and  pour  upon  the  beef, 
minced  very  fine.  Simmer  one  hour  ;  strain,  season,  and 
put  in  the  noodles.  Cook  gently  twenty  minutes. 

SMOTHERED  CHICKENS. 

Split  a  pair  of  tender  chickens  down  the  back,  as  for 
broiling.  Lay  in  a  dripping-pan  ;  pour  over  them  a  cup 
of  boiling  water,  in  which  has  been  dissolved  a  great 
spoonful  of  butter.  Invert  another  pan  over  this  one,  to 
keep  in  the  steam,  and  cook,  basting  often,  until  the 
chickens  are  russet-colored  all  over,  and  very  tender. 
Baste  twice  with  butter  at  the  last.  Dish  the  chickens  ; 
thicken,  season,  and  boil  up  ;  then  pour  part  over  the 
chickens,  the  rest  into  a  boat. 

SALSIFY  SAUT!S. 

Scrape  and  cut  the  salsify-roots  into  pieces  two  inches 
long  ;  cook  tender  in  boiling  water,  slightly  salt.  Shake 
and  drain  in  a  colander,  to  get  rid  of  all  the  water.  Have 
in  a  frying-  or  saucepan  two  or  three  spoonfuls  of  butter, 
with  a  little  pepper.  When  hot,  put  in  me  salsify.  Heat 
and  toss  five  minutes,  but  do  not  let  it  brown.  S^rve 
/ery  hot.  It  is  exceedingly  nice. 
26 


6O2  NOVEMBER. 

MACARONI  AU  GRATIN. 

Break  half  a  pound  of  macaroni  into  inch  lengths. 
Make  a  weak  broth  by  diluting  the  remains  of  yesterday's 
soup  with  hot  water,  and  straining  it.  When  it  boils,  sea- 
son well,  and  put  in  the  macaroni.  Cook  nntil  tender, 
but  not  broken.  Drain  off  the  liquor  ;  put  the  hot  maca- 
roni upon  a  stone-china  dish  ;  stir  a  good  piece  of  butter 
through  it ;  sift  over  it  a  mixture  of  grated  cheese  and  fine 
bread-crumbs.  Set  upon  the  upper  grating  of  the  oven  to 
brown. 

BRUSSELS  SPROUTS. 

Cook  about  twenty-five  minutes  in  boiling  salt  water. 
Drain  ;  season  with  pepper,  salt,  and  butter  ;  stir  these  in 
well,  and  dish. 

ENGLISH  TAPIOCA  PUDDING. 

i  cup  of  tapioca,  soaked  two  hours  in  a  pint  of  the 
milk ;  3  pints  of  milk  ;  5  eggs  ;  2  tablespoonfuls  of  but- 
ter ;  i  cup  of  sugar  ;  \  Ib.  raisins,  seeded,  and  cut  in  half ; 
grated  peel  of  half  a  lemon. 

Put  the  soaked  tapioca  in  a  farina-kettle,  and  surround 
with  lukewarm  water.  Bring  to  a  boil,  and,  when  soft  all 
through,  add  the  creamed  butter  and  sugar ;  then  the 
eggs;  next,  the  tapioca;  finally,  the  fruit.  Bake  one 
hour  in  a  buttered  dish.  Eat  hot,  with  sauce. 


Jirst  IDttk.  ffil)ttr0lmg. 

Mutton  Soup. 

Roast  Rabbits.  Cheese  Custards. 

Stewed  Corn.  Lima  Beans. 

Cocoa  Pudding. 

•  MUTTON  SOUP. 

3  Ibs.    scrag   of  mutton  —  bones   cracked     and   meat 
chopped  ;  2  turnips  ;  2  onions ;  chopped  parsley  ;  peppei 


FIRST  WEEK— THURSDAY.  603 

and  salt ;  3  quarts  of  water  ;  £  cup  of  barley,  soaked  two 
hours  in  a  little  water. 

Put  on  meat  and  vegetables  with  the  bones  in  the 
water,  and  simmer  three  hours  and  a  half.  There  should 
be  two  quarts  of  soup.  Strain,  cool,  and  season  ;  add  the 
barley,  and  cook  gently  until  this  is  soft. 

ROAST  RABBITS. 

Skin,  clean  with  great  care,  and  wash  a  pair  of  fat  rab- 
bits —  or  hares  —  stuff  with  a  force-meat  of  crumbs  and 
chopped  fat  salt  pork,  seasoned  with  onion,  thyme,  pepper 
and  salt.  Sew  tip  with  fine  thread  ;  bind  the  legs  to  the 
body  in  a  kneeling  posture,  and  lay  in  the  dripping-pan. 
Pour  over  them  a  cupful  of  boiling  water,  and  cover  as 
you  did  the  chickens  yesterday.  Baste  with  butter  twice, 
with  their  own  gravy  twice,  and  twice,  at  last,  with  butter. 
Just  before  you  take  them  up,  dredge  with  flour  and  give 
a  final  baste  with  butter.  Dish  when  you  have  clipped 
and  drawn  out  the  threads.  Thicken  and  season  the 
gravy,  and  pour  into  a  gravy-boat. 

CHEESE  CUSTARDS. 

6  tablespoonfuls  of  finely  grated  cheese  ;  2  tablespoon- 
fuls  of  butter ;  4  eggs ;  i  cup  of  milk,  with  a  teaspoonful 
of  corn-starch  stirred  in  it ;  salt  and  pepper ;  soda. 

Beat  the  eggs  very  light,  and  pour  upon  them  the  milk 
heated  (with  a  pinch  of  soda)  and  thickened  with  the  corn- 
starch.  While  still  warm,  add  pepper,  salt,  butter,  and 
cheese.  Beat  up  well  and  pour  into  greased  custard-cups. 
Bake  in  a  quick  oven  about  fifteen  minutes,  or  until  high 
and  brown.  Serve  at  once,  as  a  separate  course,  passing 
bread  and  butter  with  them.  They  should  follow  the  soup 
directly,  or  be  served  just  before  the  dessert. 

STEWED  CORN. 

Empty  a  can  of  corn  into  a  saucepan  and  cover  with 
hot  -salted  water.  Cook  half  an  hour,  drain  off  the  water, 
add  a  cup  of  milk,  and,  when  this  boils,  a  tablespoonful  of 
butter  rolled  in  flour.  Pepper  and  salt  to  taste ;  simme/ 
five  minutes  and  serve. 


604  NOVEMBER. 

LIMA  BEANS. 

Soak,  the  dried  beans  overnight,  changing  the  water 
twice.  In  the  morning  put  on  to  cook  in  cold  water, 
with  a  clean  piece  of  streaked  fat  pork  or  bacon,  an  inch 
or  so  square.  When  the  beans  are  soft,  drain  ;  take  out 
the  pork  and  dish ;  seasoning  with  butter,  pepper  and  salt. 

COCOA  PUDDING. 

i  cup  of  fine  crumbs  ;  i  quart  of  milk  ;  4  eggs  ;  2  table- 
spoonfuls  of  butter;  i  scant  cup  of  sugar;  2  tablespoon- 
fuls  of  grated  cocoa,  or  of  cocoatina ;  i  teaspoonful  of  Col- 
gate's vanilla. 

Soak  the  bread  in  the  milk ;  put  over  the  fire  in  a  farina- 
kettle,  and  stir  to  a  boil.  When  thick  and  smooth,  stir 
in  the  butter,  the  sugar,  and  the  cocoa.  Take  from  the 
fire,  pour  out ;  beat  two  minutes  and  whip  in  the  beaten 
yolks,  then  the  whites,  which  should  have  been  beaten 
stiff.  Put  into  a  buttered  mould,  set  in  a  pan  of  hot  water 
and  bake  forty-five  minutes  in  a  moderate  oven.  Turn 
out  and  eat  with  powdered  sugar. 


JFir0t  tlkek. 


;  Milk  Soup. 

Ragout  of  Duck.  Canned  Green  Peas. 

Mashed  Potatoes.  Celery  Salad. 

Sponge  Gingerbread,  with  Chocolate. 


MILK  SOUP. 

i  'quart  of  milk  and  the  same  of  water ;  2  onions  ;  2 
turnips;  2  stalks  of  celery;  i  teaspoonful  of  sugar — a 
pinch  of  soda  in  the  milk  ;  2  tablespoonftils  of  corn-starch 
wet  up  in  cold  water ;  pepper  and  salt ;  dice  of  fried 
bi  ead  ;  two  tablespoonfuls  of  butter.  • 


FIRST   WEEK— FRIDAY.  605 

Boil  chopped  onions,  turnips  and  celery  in  the  water 
until  soft  enough  to  be  pulped  through  the  colander.  Do 
this,  season,  add  the  water  in  which  they  were  cooked, 
the  milk,  and  when  the  soup  boils,  the  corn-starch.  At 
last,  stir  in  the  butter  a  little  at  a  time,  to  prevent  oiling. 
Simmer  five  minutes,  and  pour  upon  the  fried  bread  in  the 
tureen. 

RAGOUT  OF  DUCK. 

Clean  and  wash  a  duck  ;  put  into  the  dripping-pan, 
with  a  large  cupful  of  boiling  water,  and  roast,  basting 
often,  half  an  hour.  Meanwhile,  boil  the  giblets  in  a 
pint  of  water.  Take  up  the  duck  and  joint  as  for  fricas- 
see. Put  into  a  saucepan  with  the  gravy  from  the  drip- 
ping-pan and  the  water  in  which  the  giblets  were  boiled  ; 
add  an  onion  stuck  with  cloves ;  a  little  salt  and  pepper. 
Cover  and  stew  gently  an  hour  and  a  half.  Take  up  the 
duck  and  keep  hot  upon  a  chafing-dish.  Strain  the  gravy  ; 
stir  in  a  tablespoonful  of  butter  rubbed  in  one  of  browned 
flour,  the  juice  of  a  lemon,  and  a  glass  of  wine.  Boil  up 
and  pour  over  the  duck. 

CANNED  GREEN  PEAS. 

Turn  the  peas  into  a  saucepan  ;  cover  with  boiling 
water,  and  cook  twenty-five  minutes.  Drain  well ;  add 
pepper,  salt  and  butter,  and  dish. 

MASHED  POTATOES. 
Prepare  as  on  Tuesday  of  this  Week. 

CELERY  SALAD. 

Scrape  and  cut  the  best  stalks  into  short  lengths.  Put 
into  a  salad-oowl,  and  season  with  a  dressing  of  two  table- 
spoonfuls  of  oil  to  five  of  vinegar,  one  teaspoonful  of 
sugar,  and  a  saltspoonful,  each,  of  salt  and  pepper. 

SPONGE  GINGERBREAD  AND  CHOCOLATE. 
5  cups  of  flour  ;    i  heaping  tablespoonful  of  butter  ;   i 
cup  of  molasses  ;   i  cup  of  sugar  ;    i  cup  of  sour  milk  ; 
2  tablespoonfuls  of  saleratus,  dissolved  in  hot  water ;    2 
teaspoonfuls  of  ginger  ;   i  teaspoonful  of  cinnamon. 


606  NOVEMBER. 

Mix  molasses,  sugar,  butter,  and  spice  together.  Warm 
slightly,  and  beat  five  minutes.  Add  milk,  saleratus, 
lastly  the  flour.  Beat  hard  five  minutes,  and  bake  in  a 
broad,  shallow  pan  ;  or  in  small  tins.  Eat  warm  with  a 
cup  of  good  chocolate,  made  by  stirring  six  tablespoonftils 
of  chocolate,  wet  with  cold  water,  into  a  pint  of  boiling 
water,  boiling  twenty  minutes,  adding  the  milk,  and  cook- 
ing ten  minutes  longer,  stirring  often. 


Jiv0t  lUcelx.  Saturbag. 

Family  Soup. 

Killarney  Stew.  Baked  Tomatoes. 

Fried  Sweet  Potatoes.  Stewed  Carrots. 

Boiled  Pudding. 


FAMILY  SOUP. 

4  Ibs.  of  lean  beef ;  2  Ibs.  of  cracked  bones,  of  any  kind  ; 
4  turnips;  3  carrots;  2  onions;  4  stalks  of  celery;  7 
quarts  of  water  ;  pepper  and  salt. 

Cut  the  meat  into  strips,  and  fry  with  a  sliced  onion, 
in  dripping,  until  brown,  but  not  dry.  Slice  the  carrots, 
turnips,  and  onion  ;  chop  the  celery,  and  put  these  with 
meat,  fried  onion,  bones,  and  gravy  from  the  frying-pan, 
into  the  soup-pot.  Add  the  water,  and  cook  slowly  four 
hours  after  the  boil  begins.  Pour  off  the  liquor — there 
should  be  at  least  five  quarts  ;  take  out  meat  and  bones, 
season  highly,  and  consign  to  the  stock-pot,  with  all  of 
the  liquor  except  that  needed  for  to-day.  Salt  and  pep- 
per, and  set  away  in  a  cold  place.  Pulp  the  vegetables 
into  the  soup  kept  out  for  to  day  ;  cool,  skim,  season,  and 
bring  to  a  gentle  boil ;  then  pour  out. 

KILLARNEY  STEW. 

3  Ibs.  of  lean  mutton — that  from  the  scrag  is  best,  and 
you  can  use  the  bones  for  your  soup  ;  8  sliced  potatoes  ; 
i  sliced  onion ;  salt,  pepper,  and  chopped  parsley. 


FIRST  WEEK— S A  TURD  A  Y. 

Put  on  the  mutton,  cut  into  small  pieces,  with  the  sliced 
onion,  and  enough  cold  water  to  cover  it,  and  stew  very 
slowly  two  hours,  or  until  tender.  Strain  the  gravy  into  a 
bowl,  and  set  in  cold  water  to  throw  up  the  fat.  Put  a 
layer  of  potatoes,  sliced  thin,  in  the  bottom  of  a  saucepan  ; 
cover  with  meat,  peppered  and  salted ;  sprinkle  with 
parsley — more  potatoes,  and  more  meat  until  all  are  in. 
Take  all  the  fat  from  the  top  of  the  gravy  and  strain  it 
o/er  the  meat.  Cover  closely,  and  simmer  until  the 
potatoes  are  broken  to  pieces.  Half  an  hour  after  the 
boil  begins  should  suffice. 

BAKED  TOMATOES. 

Drain  the  superfluous  juice  from  a  can  of  tomatoes 
into  your  boiling  soup.  Lay  the  tomatoes  in  a  buttered 
pie-dish  ;  season  with  pepper,  salt,  butter  and  sugar  •,  strew 
bread-crumbs  over  the  top  ;  add  a  little  gravy  saved  from 
yesterday's  ragout ;  cover,  and  bake  half  an  hour ;  then 
brown.  • 

FRIED  SWEET  POTATOES. 

Boil,  and,  when  cold,  scrape  off  the  skins  ;  slice  length- 
wise, and  fry  to  a  light  brown  in  nice  dripping,  or  butter. 
Drain,  salt,  pepper,  and  serve  hot. 

STEWED  CARROTS. 

Scrape,  and  boil  whole  forty-five  minutes.  Drain,  and 
cut  into  round  slices  a  quarter  of  an  inch  thick.  Put  on 
in  a  cupful  of  weak  broth — a  little  of  your  soup  will  do — 
and  cook  gently  half  an  hour.  Then  add  three  or  four 
tablespoonfuls  of  milk,  a  lump  of  butter  rolled  in  flour, 
with  seasoning  to  taste.  Boil  up  and  dish. 

BOILED  PUDDING. 

3  cupfuls  of  flour  ;  2  cupfuls  of  sour  milk  ;  i  teaspoon- 
fill  of  soda  dissolved  in  hot  water;  £  cupful  powdered 
suet ;  a  little  salt. 

Stir  the  milk  gradually  into  the  flour  until  a  smooth 
batter  is  the  result.  Put  in  suet  and  salt ;  lastly,  beat  in 
the  soda-water  thoroughly  and  quickly.  Pour  into  a  but- 
tered would  and  boil  one  hour  and  a  half.  Turn  out  and 
eat  hot  with  sauce. 


608  NOVEMBER. 


Tapioca  Soup. 
Roast  Saddle  of  Mutton.  Potato  Puff. 

Salsify  Fritters.  Kidney  Beans  a  1'Anglaise 

Currant  Jelly. 


Almond  Blanc-Mange. 
Cream  Rose  Cake. 


TAPIOCA  SOUP. 

Take  the  fat  from  the  top  of  your  stock-pot,  dip  out  as 
much  as  you  need  for  to  day;  add  a  large  cupful  of  boil- 
ing water  and  strain  into  the  soup-kettle.  Bring  to  a  boil, 
skim,  and  put  in  half  a  cup  of  grained  tapioca,  which  has 
been  soaked  for  two  hours  in  a  little  water.  Simmer  until 
clear. 

ROAST  SADDLE  OF  MUTTON. 

Lay  in  the  dripping-pan,  pour  a  large  cup  of  boiling 
water  over  it,  and  roast  twelve  minutes  to  the  pound, 
basting  often.  As  it  begins  to  brown,  cover  with  white 
paper,  lifting  this  when  you  baste  the  meat.  Ten  minutes 
before  serving,  take  off  the  paper,  dredge  the  mutton  with 
flour ;  baste  with  butter,  and  brown.  Skim  the  fat  from 
the  gravy ;  thicken  with  browned  flour,  season,  and  boil 
once,  then  serve  in  a  boat.  Pass  currant  jelly  with  the 
mutton. 

POTATO  PUFF. 

Whip  boiled  potatoes  light  with  a  fork ;  beat  in  butter, 
salt,  and  milk,  at  last,  two  frothed  eggs.  Whisk  to  a  cream  ; 
make  into  a  smooth  mound  in  a  greased  bake-dish,  and 
set  in  a  quick  oven%to  brown. 

SALSIFY  FRITTERS. 

i   bunch  of  salsify ;  2  beaten   eggs ;  \  cup  of  milk 
flour  for  thin  batter  ;  salt. 

Wash,  scrape,  and  grate  the  salsify  into  the  batter,  made 
of  the  ingredients  given  above.  It  should  be  as  thick 


SECOND   WEEK— SUNDAY.  609 

when  the  salsify  is  in,  as  pound-cake  batter.  Drop  by 
the  spoonful  into  hot  fat.  Fry  quickly,  drain  in  a  hot 
colander,  and  serve  dry  and  hot. 

KIDNEY  BEANS  A  L'ANGLAISE. 

Soak  dried  white  beans  all  night  in  cold  water.  Ex- 
change in  the  morning  for  tepid,  and  finally  put  on  to 
boil  in  cold.  Heat  and  cook  slowly,  and  when,  after  two 
hours,  the  skin  begins  to  crack,  strain  off  the  water,  add- 
ing it  to  your  soup-stock  if  you  like,  after  salting  it  suffi- 
ciently to  warrant  its  keeping.  Put  a  folded  towel  upon 
the  beans  left  in  the  saucepan,  and  set  at  the  side  of  the 
range,  where  they  will  keep  hot,  without  scorching,  far 
half  an  hour.  Sprinkle  with  salt  and  pepper  ;  stir  in  a 
small  bit  of  butter,  and  dish.  Beans  thus  cooked  will  be 
very  mealy. 

ALMOND  BLANC-MANGE. 

i  quart  of  milk  ;  i  package  Cooper's  gelatine,  soaked 
one  hour  in  a  little  cold  water ;  3  oz.  of  almonds, 
blanched,  dried,  and  pounded  in  a  mortar,  with  a  little 
rose-water  to  prevent  oiling ;  f  cup  of  sugar ;  extract  bit- 
ter almonds. 

Heat  the  milk  to  scalding ;  add  the  gelatine,  the 
pounded  almonds,  and,  when  you  have  stirred  these  over 
the  fire  ten  minutes,  the  sugar.  Strain  through  thin 
muslin,  wringing  and  squeezing  to  get  out  the  flavor  of 
the  almonds.  Flavor,  and  set  in  a  wet  mould  to  form. 
Do  this  on  Saturday.  On  Sunday,  turn  it  out,  and  eat 
with  powdered  sugar  and  cream. 

CREAM  ROSE  CAKE. 

+ 

Please  consult   "BREAKFAST,  LUNCHEON  AND  TEA,' 
page  327. 

a6* 


6lO  NOVEMBER. 


Seconb  lUeek. 


Irish  Broth. 

Cotelettes  a  la  Reine.  Stewed  Potatoes. 

Savory  Bread  Pudding.  Bean  Salad. 

Stewed  Apples,  with  Cream  and  Cake. 


IRISH  BROTH. 

Strain  off  as  much  soup  from  the  stock-pot  as  you 
need  for  to  day.  Heat  and  skim;  stir  in  a  large  cupful 
of  mashed  potato,  rubbed  through  a  colander ;  season  to 
taste  ;  simmer  ten  minutes,  and  add  a  great  spoonful  of 
butter  rolled  in  flour.  Boil  up  fairly,  and  serve. 

COTELETTES  1  LA  REINE. 

Cut  thick  slices  of  the  most  nearly  underdone  portions 
of  your  roast  mutton.  Divide  into  neat  squares  about 
three  inches  across ;  dip  each  in  thick  drawn  butter,  in 
which  the  yolks  of  two  eggs  have  been  cooked.  Lay  the 
cutlets  to  cool  upon  a  broad  dish.  When  the  creamy 
coating  is  cold  and  firm,  roll  each  in  pounded  cracker, 
and  fry — a  few  at  a  time — in  hot  lard  or  dripping.  As 
each  is  lightly  browned,  take  up  with  a  skimmer,  and 
drain  off  the  fat.  Arrange  in  a  dish,  overlapping  one 
another. 

STEWED  POTATOES. 

Pare  ;  cut  into  dice;  throw  into  cold  water,  and  leave 
there  half  an  hour.  Put  on  to  cook  in  boiling  salted 
water;  stew  twenty  minutes.  Drain  off  most  of  the  water, 
and  fill  up  with  cold  milk.  When  this  boils,  stir  in  a  lump 
of  butter  rolled  in  flour,  with  chopped  parsley.  Cook 
gently  five  minutes  longer. 

SAVORY  BREAD  PUDDING. 

Soak  two  cups  of  bread-crumbs  in  a  cupful  of  yester- 
day's gravy,  diluted  with  a  little  of  your  soup-stock.  Add 
a  cup  of  boiling  milk,  in  which  a  pinch  of  soda  has  beep 


SECOND    WEEK—TUESDAY.  6ll 

stirred ;  beat  to  a  smooth  batter ;  add  half  a  cupful  of 
minced  cold  meat,  three  eggs,  pepper,  and  salt.  Pour 
into  a  buttered  bake-dish,  after  beating  all  up  light,  and 
bake  in  a  quick  oven.  Serve  in  the  dish,  and  pass  a  little 
good  gravy,  or  drawn  butter,  with  it. 

BEAN  SALAD. 

Put  cold  beans  left  from  yesterday  into  a  salad-bowl, 
and  pour  over  it  such  a  dressing  as  you  prepared  for  Cold 
Slaw,  on  Monday,  First  Week  in  November. 

STEWED  APPLES,  CREAM,  AND  CAKE. 

Pare  and  core  juicy  pippins.  Put  a  cupful  of  water, 
and  one  of  sugar,  into  a  bake-dish.  Lay  in  the  pippins  ; 
cover,  and  cook  slowly  until  clear  and  tender.  They 
should  be  turned  once  while  cooking.  Set  away,  still 
covered,  in  the  bake-dish,  to  cool,  on  Saturday.  On 
Monday,  put  them  into  a  glass  dish,  and  send  cream  and 
cake  to  table  with  them. 


Second  tlUek. 


Mutton  and  Oyster  Soup. 

Beefsteak  au  Maitre  d'H6tel.  Baked  Sweet  Potatoes. 

Stewed  Onions.  Mashed  Squash. 


Orange  Pudding. 

MUTTON  AND  OYSTER  SOUP. 

Crack  the  bone  of  your  cold  mutton,  and  chop  the 
refuse  bits  left  from  the  roast.  Put  on  in  two  quarts  of 
water,  and  boil  down  to  one.  Strain,  cool,  skim,  and  add 
to  it  a  quart  of  stock.  If  no  liquor  is  left  in  the  stock- 
pot  for  this  purpose,  add  two  quarts  of  water  to  the  meat, 
bones,  etc.,  in  the  bottom,  and  boil  down  to  one ;  then 
strain.  Heal  the  two  quarts  of  broth  to  boiling ;  add  two 


6l2  NOVEMBER. 

dozen  oysters,  with  their  Ifquor ;  season  with  pepper,  salt, 
and  a  little  mace.  Boil  one  minute.  Stir  in  a  great 
spoonful  of  butter  rubbed  in  flour ;  simmer,  and  stir  two 
minutes,  and  pour  out. 

BEEFSTEAK   AU  MAFTRE  D'H6TEL. 

Treat  as  directed  on  Tuesday  of  First  Week  in  Novem- 
ber ;  but,  when  laid  upon  the  hot  dish,  put  over  it,  and  on 
both  sides,  two  or  three  tablespoonfuls  of  butter,  in  which 
have  been  mixed  pepper,  salt,  a  little  French  mustard, 
and  the  juice  of  half  a  lemon,  with  a  teaspoonful  of  very 
finely  minced  parsley. 

BAKED  SWEET  POTATOES. 

Wash,  and  bake  in  a  moderate  oven  until  soft.  Serve 
in  their  skins. 

STEWED  ONIONS. 

Top,  tail,  and  skin.  Boil  in  two  waters,  throwing  both 
away.  When  the  onions  are  tender,  have  ready  in  a 
saucepan  a  cup  of  drawn  butter.  Lay  the  onions  in  it ; 
simmer  ten  minutes,  and  serve  in  the  sauce. 

MASHED  SQUASH. 

Pare,  quarter,  and  cook  soft  in  boiling  salt  water. 
Strain,  press,  and  mash  in  a  colander.  Season  with  pep- 
per, salt,  and  butter,  and  turn  into  a  deep  dish. 

ORANGE  PUDDING. 

2  cups  of  milk ;  4  tablespoonfuls  of  sugar  ;  i  heaping 
cup  of  prepared  flour;  yolks  of  4  eggs,  and  whites  of 
two ;  pulp  of  2  oranges,  chopped  very  fine  ;  grated  pee1 
of  -J  an  orange  ;  i  tablespoonful  of  melted  butter. 

Cream  butter  and  sugar,  and  whip  in  the  yolks,  then 
the  yellow  pulp  and  the  grated  peel  of  the  oranges.  Beat 
three  minutes ;  add  the  milk,  then  flour  and  whites,  alter- 
nately. Pour  into  a  buttered  mould,  and  boil  one  hour, 
Eat  hot,  with  jelly  sauce. 


SECOND  WEEK—  WEDNESDA  Y.  6  1  3 


Seconir  ilhek. 


Barley  Cream  Soup. 

Roast  Chine  of  Pork.  Peas  Pudding, 

Mashed  Potatoes.  Apple  Sauce. 

Apple  Pudding. 

BARLEY  CREAM  SOUP. 

2  Ibs.  of  veal — cut  from  the  knuckle  ;  i  cupful  of  bar- 
ley ;  3  quarts  of  water ;  salt  and  pepper  ;  chopped  parsley. 

Put  the  meat,  cut  into  strips,  into  a  pot  with  the  water 
and  barley,  and  cook  slowly  four  hours.  Pick  out  the 
meat,  having  strained  off  the  liquor  into  a  bowl ;  then  rub 
the  barley  through  a  soup-sieve.  Season  with  pepper, 
salt,  and  parsley;  boil  up  once,  and  serve.  It  should  be 
of  a  creamy  consistency. 

ROAST  CHINE  OF  PORK. 

Boil  half  an  hour  in  hot  salted  water.  Take  out  and 
lay  upon  a  dish  to  cool  somewhat.  (Put  the  pot  liquor  into 
the  stock-pot.)  Rub  the  warm  chine  all  over  with  a  little 
pepper  and  powdered  sage  ;  then,  with  beaten  egg ;  strew 
with  bread-crumbs,  and  set  in  a  good  oven  until  tender. 
Should  it  brown  too  fast,  cover  it.  Pass  apple  sauce  with  it. 

PEAS  PUDDING. 

4  cups  of  split  peas  ;  i  tablespoonful  of  butter  ;  3  eggs  ; 
pepper  and  salt ;  i  small  onion. 

Soak  the  peas  all  night.  In  the  morning  put  them  and 
the  onion  into  a  farina-kettle  with  just  enough  water  to 
cover  them.  Boil  two  hours,  or  until  soft.  Drain,  and 
pulp  through  a  colander.  Beat  in  butter,  pepper,  salt,  and 
eggs,  and  boil  in  a  buttered  mould  or  floured  cloth  one 
hour.  Turn  out,  and  cut  in  slices  on  the  table. 

MASHED  POTATOES. 
Prepare  as  usual. 


614  NOVEMBER. 

APPLE  SAUCE. 

Pare,  slice, -and  stew  juicy  apples  with  just  enough  watei 
to  keep  them  from  burning.  Mash  when  soft  and  broken 
to  pieces,  and  beat  smooth  with  a  good  lump  of  butter 
and  plenty  of  sugar.  Serve  cold. 

APPLE  PUDDING. 

2  cupfuls  of  fine  crumbs  ;  2  cupfuls  of  chopped  apples  ; 
i  cupful  of  sugar ;  i  teaspoonful  mixed  cinnamon  and 
mace;  half  as  much  grated  lemon-peel;  juice  of  a  lem- 
on ;  i  tablespoonful  of  brandy  ;  £  Ib.  raisins,  seeded  and 
chopped ;  4  eggs ;  i  cup  of  milk ;  pinch  of  soda  in  the 
milk. 

Scald  the  milk  ;  pour  upon  the  crumbs,  and  beat  light. 
Add  beaten  yolks,  sugar,  fruit,  and  spice — at  last,  the 
whites.  Bake  in  a  buttered  dish,  covered,  half  an  hour  \ 
then  uncover  and  drain.  Eat  hot  with  sweet  sauce.  It 
is  very  good. 


llleek. 


Game  Soup. 

Fricassee  of  Grouse.  Buttered  Parsnips. 

Potatoes  with  Vermicelli.  Stewed  Tomatoes. 


Quaking  Custard. 


GAME  SOUP. 

2  grouse  or  partridges,  or,  if  you  have  neither,  use  a  pair 
of  rabbits  ;  £  Ib.  of  lean  ham  ;  2  medium-sized  onions  ;  i 
Ib.  of  lean  beef;  fried  bread  ;  butter  for  frying  ;  pepper, 
salt,  and  2  stalks  of  white  celery  cut  into  inch  lengths ; 
3  quarts  of  water. 

Joint  your  game  neatly  ;  cut  the  ham  and  onions  into 
small  pieces,  and  fry  all  in  butter  to  a  light  brown.  Put 
into  a  soup-pot  with  the  beef,  cut  into  strips,  and  a  little 


SECOND   WEEK— THURSDAY.  6l$ 

pepper.  Pour  on  the  water  ;  heat  slowly,  and  stew  gently 
two  hours.  Take  out  the  pieces  of  bird,  and  cover  in  a 
bowl ;  cook  the  soup  an  hour  longer ;  strain  ;  cool ;  drop 
in  the  celery,  and  simmer  ten  minutes.  Pour  upon  fried 
bread  in  the  tureen. 

FRICASSEE  OF  GROUSE. 

Make  a  cup  of  drawn  butter  by  heating  a  cup  of 
strained  broth  from  your  boiling  soup  in  a  saucepan  ;  stir- 
ring into  it  two  tablespoonfuls  of  butter  cut  up  in  a  tea- 
spoonful  of  rlour ;  season  well,  and  put  in  the  pieces  of 
grouse,  or  rabbit.  Simmer  until  very  hot  ;  take  out  the 
meat  and  arrange  upon  buttered  toast  in  a  dish.  Add  to 
the  gravy  a  couple  of  beaten  yolks  ;  heat  one  minute,  and 
pour  over  the  birds. 

POTATOES  WITH  VERMICELLI. 

Mash  and  whip  the  potatoes  light  with  butter  and  milk. 
Season  with  salt,  and  mound  smoothly  within  a  stone- 
china  dish,  or  a  bake-dish  that  has  a  silver  stand  for  the 
table.  Wash  over  with  white  of  egg,  and  strew  with  ver- 
micelli that  has  been  broken  small,  boiled  a  few  minutes 
in  hot  water,  then  spread  out  to  drain  upon  a  sieve. 
Brown  in  a  quick  oven. 

BUTTERED  PARSNIPS. 

Boil  tender,  and  scrape.  Slice  a  quarter  of  an  inch 
thick,  lengthwise.  Put  into  a  saucepan  with  a  great 
spoonful  of  melted  butter,  pepper  and  salt,  and  a  little 
chopped  parsley.  Shake  over  the  fire  until  it  boils.  Lay 
the  parsnips  upon  a  dish,  and  pour  the  sauce  over  them. 

STEWED  TOMATOES. 

Empty  a  can  of  tomatoes  into  a  saucepan.  Stew 
twenty-five  minutes  ;  season  with  pepper,  salt,  sugar,  and 
stir  in  a  lump  of  butter  rolled  in  flour.  Simmer  ten  min- 
utes, and  serve. 

QUAKING  CUSTARD. 

3  cups  of  milk  ;  yolks  of  3  eggs,  using  the  whites  for 
the  meringue;  %  package  Cooper's  gelatine;  6  tabla 


6l6  NOVEMBER. 

spoonfuls  of  sugar  $   juice  of  i  lemon  for  meringue;   fla 
voring  extract  for  custard. 

Soak  the  gelatine  two  hours  in  a  cup  of  the  milk.  Heat 
the  rest  of  the  milk  ;  add  that  in  which  the  gelatine  is, 
and  stir  over  the  fire  until  the  gelatine  is  melted.  Take 
from  the  fire  and  pour  upon  the  beaten  yolks  and  sugar. 
Heat  slowly,  and  stir  until  it  thickens  well.  Cool,  stirring 
every  quarter  of  an  hour.  When  cold,  flavor  and  pour 
into  a  wet  mould.  Set  in  ice,  or  in  a  cold  place.  When 
it  is  firm,  turn  out  and  surround  with  a  meringue  made  by 
whipping  the  whites  stiff  with  a  little  powdered  sugar,  and 
the  lemon-juice. 


Seconb  tUcek. 


Turnip  Soup. 

Boiled  Cod.  Mashed  Potatoes. 

Fricasseed  Eggs.  Canned  Succotash 


Chocolate  Tartlets. 
Tea  and  Albert  Biscuits. 

TURNIP  SOUP. 

12  turnips;  3  tablespoonfuls  of  butter;  i  onion;  2 
stalks  of  celery  ;  bunch  of  herbs  ;  2  cups  of  milk  ;  pep- 
per and  salt ;  2  quarts  of  water ;  i  tablespoonful — even — 
of  flour. 

Pare  and  lay  the  turnips  in  cold  water  half  an  hour. 
Slice  into  the  soup-pot,  with  the  onion  and  celery  ;  also 
the  chopped  herbs.  Pour  on  two  quarts  of  cold  water, 
and  boil  until  the  vegetables  are  broken  to  pieces.  Rub, 
with  their  liquor,  through  a  sieve.  Season,  and  return  to 
the  fire.  When  it  boils,  stir  in  the  butter  cut  up  in  the 
flour ;  cook  five,  minutes  ;  pour  into  the  tureen,  and  add 
the  boiling  milk. 

BOILED  COD. 

Sew  the  fish  up  in  a  piece  of  mosquito-netting.  Put  on 
in  plenty  of  boiling  water,  a  little  salt,  allowing  about 


SECOND    WEEK— FRIDAY.  6l? 

twelve  minutes  per  pound.  Unwrap;  lay  upon  a  hot  dish, 
and  pour  over  it — serving  some  in  a  boat — a  cupful  of 
drawn  butter  made  from  the  fish  pot-liquor,  and  containing, 
besides  butter  and  flour,  the  pounded  yolks  of  two  boiled 
eggs,  and  a  tablespoonful  of  chopped  green  pickle. 

MASHED  POTATOES. 
Mash,  and  pass  with  the  fish. 

FRICASSEED  EGGS. 

7  or  8  hard-boiled  eggs,  laid  in  cold  water  so  soon  as 
they  are  done ;  a  cup  of  gravy  left  from  yesterday's  soup  ; 
a  little  cold  chopped  meat ;  melted  butter,  pepper,  salt, 
and  French  mustard;  three  tablespoonfuls  of  cream. 

Cut  the  cold  eggs,  crosswise  ;  take  out  the  yolks  ;  slice 
a  bit  from  the  bottom  of  each  white  "  cup  "  thus  made, 
and  stand  them  closely  together  in  a  flat  dish.  Rub  the 
yolks  to  a  p'aste  with  the  butter ;  mix  with  the  chopped 
meat  and  seasoning,  and  make  into  round  balls,  with 
which  fill  your  "  cups."  Heat,  and  add  the  cream  to  the 
gravy,  and  pour  over  the  eggs.  Set  in  the  oven  three 
minutes  to  heat ;  stick  a  bit  of  parsley  in  the  top  of  each 
ball,  and  send  to  table. 

CANNED  SUCCOTASH. 

Turn  out  a  can  of  succotash  into  a  saucepan ;  barely 
cover  with  hot  water,  and  cook  half  an  hour.  Pour  off 
the  water ;  put  on,  instead,  a  cup  of  cold  milk.  Bring  to 
a  boil ;  pepper,  salt,  and  put  in  a  lump  of  butter,  rolled 
in  flour.  Simmer  five  minutes. 

CHOCOLATE  TARTLETS. 

4  eggs  >  4  cake  Baker's  chocolate,  grated  ;  i  table- 
spoonful  corn-starch,  dissolved  in  milk  ;  3  tablespoonfuls 
of  milk  ;  4  tablespoonfuls  of  white  sugar ;  2  tablespoon- 
fuls of  vanilla  ;  \  teaspoonful  cinnamon,  and  a  little  salt ; 
i  heaping  teaspoonful  of  melted  butter. 

Rub  the  chocolate  smooth  in  the  milk  ;  heat  over  the 
fire,  and  add  the  corn-starch  wet  in  more  milk.  Stir  until 


6l8  NOVEMBER. 

thickened,  and  pour  but.  When  cold,  beat  in  the  yolks 
and  sugar,  with  the  flavoring.  Bake  in  open  shells  lining 
pate-pans.  Cover  with  a  meringue  made  of  the  whites 
and  a  little  powdered  sugar,  when  they  are  nearly  done, 
and  let  them  color  slightly.  Eat  cold. 


Second  iUeek.  Saturirag. 

Winter  Pea  Soup. 

Ham  and  Eggs.  Macaroni  with  Cod. 

Fried  Beans.  Cold  Slaw,  with  Cream  Dressing. 

Squash  Pie. 

,  WINTER  PEA  SOUP. 

3  Ibs.  of  beef,  cut  into  strips  ;  i  Ib.  of  lean  ham  ;  2  Ibs. 
of  cracked  bones  ;  5  quarts  of  water ;  i  turnip,  sliced  ;  2 
onions,  chopped  ;  pepper ;  salt ;  3  stalks  of  celery ;  i 
pint  of  split  peas. 

Soak  the  peas  all  night.  In  the  morning,  put  them  on 
in  a  farina-kettle  covered  with  a  quart  of  warm  water,  and 
cook  soft.  Put  into  a  soup-kettle  the  beef,  ham,  and 
vegetables,  with  five  quarts  of  water,  and  cook  slowly 
four  hours,  filling  up  with  hot  water  should  the  water  sink 
below  four  quarts.  Strain  off  the  liquor  ;  pick  out  meat 
and  bones  from  the  colander ;  put  into  the  stock-jar,  and 
season  well.  Pour  over  them  all  but  three  pints  of  the 
soup,  and  set  away.  Pulp  the  vegetables  through  the 
colander  into. to  day's  broth;  season,  and  add  the  peas, 
also  rubbed  through  a  colander.  Cook  slowly,  stirring 
often,  half  an  hour,  and  pour  upon  dice  of  fried  bread 
into  the  tureen. 

HAM  AND  EGGS. 

Boil  slices  of  him  fifteen  minutes,  and  let  them  gel 
cold.  Trim  and  cut  into  pieces  of  uniform  size  ;  put  a 
small  piece  of  butter  in  a  fryij  g-pan,  and  cook  the  ham, 


SECOND    WEEK— SATURDAY.  6l£ 

not  too  quickly,  turning  when  the  under  side  is  done.  Strain 
the  fat  when  the  ham  has  been  taken  out  and  put  upon 
a  hot-water  dish  ;  return  to  the  fire,  and  fry  the  eggs. 
Cut  off  the  ragged  edges  and  lay  one  upon  each  slice  of 
ham. 

MACARONI  WITH  COD. 

Break  a  quarter  of  a  pound  of  macaroni  into  short 
pieces  ;  boil  twenty  minutes  in  hot  salted  water ;  drain  ; 
stir  in  a  tablespoonful  of  butter  and  three  tablespoonfuls 
of  grated  cheese  ;  mix  up  with  one-third  as  much  chopped 
cod  as  you  have  macaroni,  and  put  into  a  buttered  bake- 
dish.  Wet  with  a  little  milk  ;  scatter  bread-crumbs  on 
the  top,  and  bake,  covered,  half  an  hour,  then  brown. 

FRIED  BEANS. 

Boil  as  directed  on  Sunday  of  this  week  ;  put  a  lit- 
tle dripping  in  a  frying-pan  with  a  little  powdered,  or 
chopped  parsley ;  heat,  put  in  the  beans,  and  stir  until 
they  are  a  pale  yellow  ;  pepper  and  salt,  and  serve  hot. 

COLD  SLAW,  WITH   CREAM  DRESSING. 

i  small  head  of  white  cabbage,  chopped  fine  ;  i  cup 
scalding  milk  ;  rather  less  than  a  cup  of  vinegar ;  i 
tablespoonful  of  butter  ;  2  beaten  eggs  ;  i  tablespoonful 
of  white  sugar  ;  i  teaspoonful  essence  of  celery  ;  pepper 
and  salt  to  taste. 

Heat  milk  and  vinegar  in  separate  vessels.  Put  butter, 
sugar,  and  seasoning  into  the  hot  vinegar.  Boil  up  once, 
and  put  in  the  cabbage.  Heat  to  scalding  and  take  off. 
Add  the  beaten  eggs  to  the  hot  milk  ;  cook  until  they  be- 
gin to  thicken.  Put  the  hot  cabbage  into  a  bowl ;  pour 
the  custard  over  it ;  toss  and  stir  with  a  silver  fork  ;  cover 
to  keep  in  the  strength  of  the  vinegar,  and  cool  suddenly. 

SQUASH  PIE. 

i  pint  of  stewed  and  strained  squash ;  i  pint  of  milk  ; 
|  cup  of  sugar  ;  3  eggs,  beaten  light ;  %  teaspoonful  of  gin- 
ger,  and  same  of  mace  and  cinnamon  mixe'd. 

Beat  all  well  together,  and  bake  in  open  shells  of  paste 


62O  NOVEMBER. 


fthek. 


Potage  au  Riz 

Roast  Turkey.  Cranberry  Sauce 

Mashed  Potatoes,  Browned.  Sweet  Potatoes. 


Queen's   Pudding. 

POTAGE  AU  Riz. 

Take  the  fat  from  the  top  of  the  soup-stock.  Pour  off 
and  strain  what  is  needed  for  to-day.  Heat  and  skim ; 
add  half  a  cup  of  rice  which  has  been  cooked  soft  in  a 
little  milk — also  the  milk  which  has  not  been  soaked  up ; 
put  in  what  seasoning  is  needed ;  simmer  fifteen  minutes, 
and  serve. 

ROAST  TURKEY. 

Clean,  and  wash  out  the  crop  and  body  of  the  turkey 
with  soda  and  water,  rinsing  it  out  afterwards.  Stuff  with 
a  force-meat  made  of  crumbs,  a  little  cooked  sausage,  pep- 
per, salt,  and  a  little  butter.  Truss  the  turkey  neatly. 
(Salt  the  giblets,  and  set  by  for  to-morrow's  soup.)  Lay 
it  in  the  dripping-pan  ;  pour  boiling  water  over  it,  and  roast 
about  ten  minutes  to  the  pound,  after  the  cooking  actual- 
ly commences.  Cook  slowly  at  first,  or  it  will  be  dry  with- 
out and  raw  within.  Baste  often  and  freely.  Ten  minutes 
before  taking  it  up,  dredge  with  flour,  and  baste  with  but- 
ter. Pour  off  the  fat  from  the  top  of  the  gravy,  thicken 
with  browned  flour,  and  season ;  boil  once  and  serve  in  a 
boat. 

CRANBERRY  SAUCE. 

Put  a  quart  of  clean  cranberries  into  a  saucepan,  with 
a  cupful  of  cold  water.  Stew  slowly,  stirring  often,  for  an 
hour  and  a  half.  Take  from  the  fire,  and  sweeten  abun- 
dantly with  sugar  ;  rub  through  a  fine  colander  and  set  to 
form  in  a  wet  mould.  Do  this  on  Saturday. 

MASHED  POTATOES — BROWNED. 

Whip  light  with  milk,  butter,  and  salt ;  pile  upon  a 
greased  pie-dish,  and  brown  in  a  good  oven.  Slip  to  a 
hot  dish  by  the  aid  of  your  cake-turner. 


THIRD    WEEK— MONDAY.  621 

SWEET  POTATOES. 

Boil  until  tender  ;  strip  off  the  skins ;  lay  in  an  oven  to 
dry  for  some  minutes  and  serve. 

QUEEN'S  PUDDINCJ. 

2  cups  of  milk  ;  4  eggs  ;  £  package  of  gelatine  ;  •§•  cup 
of  sugar ;  vanilla  or  other  essence  ;  i  sponge-cake ;  2 
glasses  of  wine  ;  raspberry  or  other  jelly. 

Soak  tne  gelatine  in  the  milk  for  one  hour.  Put  into  a 
farina-kettle  and  heat  to  boiling,  stirring  until  the  gelatine 
is  dissolved.  Pour  upon  the  beaten  eggs  and  sugar  ;  re- 
turn to  the  fire  and  cook  one  minute.  Pour  half,  when 
cold,  into  a  wet  mould.  After  half  an  hour,  cover  this 
with  slices  of  sponge  cake  with  jelly  spread  between  them. 
Wet  these  well  with  wine.  Add  the  rest  of  the  custard, 
and  set  the  mould  upon  ice,  or  in  a  cold  place. 

Make  this  pudding  on  Saturday. 


filjirlr  ti)«k.  JflouJrag. 

Giblet  Soup. 

Turkey  Scallop.  Boiled  Rice. 

Stewed  Tomatoes.  Baked  Potatoes. 

Apple  Meringue  Pie. 

GIBLET  SOUP. 

Boil  the  turkey  giblets  in  acquart  of  water.  Take  them 
out ;  add  the  water  to  the  entire  contents  of  your  stock- 
pot,  and  simmer  at  the  back  of  the  range  for  one  hour, 
adding  water  if  it  should  boil  down.  Strain  and  season. 
Have  ready  the  giblets — the  gizzard  chopped  fine,  the 
liver  pounded  with  half  a  cupful  of  turkey-stuffing.  Cook 
all  together  fifteen  minutes,  and  pour  out. 

TURKEY  SCALLOP. 

Cut  the  meat  from  your  cold  turkey.  Break  the  bones  , 
cover  them  with  two  quarts  of  cold  water ;  boil  one  hour, 


622  NOVEMBER. 

season  and  put  in{o  a  bowl.  Chop  the  meat  and  season 
-with  pepper  and  salt.  Put  a  layer  of  buttered  crumbs  in 
the  bottom  of  a  bake-dish  ;  cover  with  the  mince  ;  moisten 
with  gravy  ;  more  crumbs  buttered  and  wet  with  milk. 
Having  filled  the  dish  in  this  way,  cover  with  cracker- 
crumbs,  seasoned,  wet  with  oyster-liquor  (or  milk)  and 
beaten  light  with  two  eggs.  Strew  butter  on  top ;  bake, 
covered,  half  an  hour ;  then  brown. 

BOILED  RICE. 

Skim  the  fat  from  the  cooled  broth  made  by  boiling 
your  turkey-bones.  Put  into  a  saucepan  with  a  cup  of 
soaked  rice,  and  cook  until  the  latter  is  soft,  shaking  the 
pot  from  time  to  time.  Drain  off  the  liquor,  and  put  into 
your  stock-pot ;  serve  the  boiled  rice  in  a  deep  dish,  and 
pass  grated  cheese  with  it. 

STEWED  TOMATOES. 
See  Thursday,  Second  Week  in  November. 

BAKED  POTATOES. 

Wash,  and  bake  soft  in  a  moderate  oven.  Wipe,  and 
serve  wrapped  in  a  napkin. 

APPLE  MERINGUE  PIE. 

Beat  into  some  good,  sweet  apple-sauce  a  little  melted 
butter,  and  season  to  taste  with  nutmeg.  Fill  a  shell  of 
pie-paste  with  this ;  bake,  and  when  done,  spread  with  a 
meringue  made  of  the  whites  of  three  beaten  eggs  and  a 
little  sugar.  Shut  up  in  the  oven  a  few  minutes,  to  "  set." 
You  can  keep  raw  paste  in  a  cold  place  from  Saturday 
to  Monday,  and  spare  yourself  the  trouble  of  making  it 
to-day. 


THIRD   WEEK— TUESDAY.  62$ 


tthek. 

Veal  and  Oyster  Soup. 

Beefsteak  Pie.  Ladies'  Cabbage  au  Maitre  d'Hatel, 

Puree  of  Potatoes.  Canned  French  Beans. 


Flour  Hasty  Pudding. 


VEAL  AND  OYSTER  SOUP. 

Knuckle  of  veal  —  meat  sliced  and  bones  cracked  ; 
i  qt.  of  oysters  ;  i  cup  of  milk  ;  2  teaspoonfuls  of  flour ;  T 
tablespoonful  of  butter  cut  up  in  the  flour;  2  stalks  of 
celery  ;  pepper  and  salt ;  6  quarts  of  water. 

Put  meat,  bones,  celery,  and  water  over  the  fire  and 
cook  slowly  four  hours.  Strain;  put  meat  and  bones, 
highly  seasoned,  into  your  stock-jar  with  all  the  soup  ex- 
cept two  quarts,  and  set  away.  Cool  and  take  the  fat 
from  that  kept  out  for  to-day  ;  return  to  the  fire  with 
seasoning.  When  it  boils,  add  the  oysters.  Cook  five 
minutes  ;  pour  out  and  add  the  boiling  milk  thickened 
with  the  floured  butter. 

BEEFSTEAK  PIE. 

3  Ibs.  of  steak  ;  i  chopped  onion  ;  i  tablespoonful  of 
mushroom  catsup  ;  a  little  water  ;  i  tablespoonful  of  but- 
ter cut  up  into  floured  bits  ;  pepper  and  salt ;  some  good 
plain  paste. 

Cut  the  steaks  into  small  squares  ;  beat  each  flat,  and 
leave  out  bone,  fat,  and  gristle.  Strew  a  little  onion  in  the 
bottom  of  a  bake-dish  ;  put  in  a  layer  of  meat,  peppered 
and  salted ;  scatter  bits  of  floured  butter  over  it ;  then 
more  onion.  When  all  are  in,  pour  in  the  catsup  and  a 
little  water — or  gravy  is  better — cover  with  crust,  and  bake 
nearly  two  hours. 

LADIES'  CABBAGE  AU  MAFTRE  D' HOTEL. 
Boil  a  cabbage  in  two  waters.     (Salt  the  second,  and 
put  into  your  stock-pot.)    Let  it  get  perfectly  cold ;  chop 
fine ;  mix  with  two  beaten  eggs,  a  few  spoonfuls  of  your 


624  NOVEMBER. 

soup-stock,  a  great  spoonful  of  butter,  the  juice  of  a 
lemon,  pepper  and  salt.  Pour  into  a  buttered  pudding- 
dish,  bake  covered,  forty  minutes,  brown,  and  serve  in  the 
dish. 

PUR£E  OF  POTATOES. 

Whip  boiled  potatoes  light,  and  rub  through  a  colander. 
Add  milk  and  butter,  salt  to  taste,  and  when  very  soft, 
pour  into  a  buttered  saucepan.  Stir  until  hot  and  stiff; 
pour  into  a  deep  dish. 

CANNED  FRENCH  BEANS. 

Clip  the  beans  into  short  and  equal  lengths.  Put  into 
a  saucepan,  cover  with  hot  salted  water,  and  stew  half  an 
hour.  Drain,  stir  in  a  lump  of  butter,  with  pepper  and 
salt,  and  dish. 

FLOUR  HASTY  PUDDING. 

Heat  to  boiling  a  quart  of  milk.  Salt,  and  stir  in  three 
tablespoonfuls  of  flour,  rubbed  smooth  in  a  little  cold 
milk.  Boil  and  stir  fifteen  minutes,  and  add  a  tablespoon- 
ful  of  butter.  Cook  two  minutes  ;  turn  into  an  uncovered 
deep  dish,  and  eat  with  butter  and  sugar,  or  cream  and 
sugar.  Sprinkle  each  saucerful  with  nutmeg. 


tDeirtuairag. 


Cauliflower  Soup. 
Pork  Chops,  with  Tomato  Gravy.  Beets, 

Potato  Croquettes.  Apple  Sauce. 

Batter  Pudding. 


CAULIFLOWER  SOUP. 

Skim  your  soup-stock.  Heat  and  boil  it  for  ten  min- 
utes. Strain  off  two  quarts,  and  return  the  rest  to  the 
stock-jar.  Parboil  a  small  cauliflower  ;  clip  it  into  small 


THIRD   WEEK— WEDNESDAY.  $2$ 

clusters,  and  drop  into  the  soup  when  you  have  brought 
it  again  to  a  boil.  Cook  slowly  fifteen  minutes.  Stir  in 
a  tablespoonful  of  butter  cut  up  in  half  as  much  flour. 
Season  to  taste ;  boil  up  fairly,  and  serve. 

PORK  CHOPS,  WITH  TOMATO  GRAVY. 

Trim  off  skin  and  fat ;  rub  all  over  with  a  mixture  of 
powdered  sage  and  onion.  Put  a  small  piece  of  butter 
into  a  frying-pan  ;  put  in  the  chops,  and  cook  rather 
slowly,  as  they  should  be  well  done.  Lay  the  chops  upon 
a  hot  dish  ;  add  a  little  hot  water  to  the  gravy  in  the  pan  ; 
a  great  spoonful  of  butter  rolled  in  flour  ;  pepper,  salt, 
and  sugar,  and  half  a  cup  of  juice  drained  from  a  can  of 
tomatoes — keeping  the  tomatoes  themselves  for  'a  tomato 
omelette  for  breakfast.  Stew  five  minutes,  and  pour  over 
the  chops. 

BEETS. 

Wash  ;  cut  off  the  tops ;  boil  more  than  an  hour ; 
scrape.  Cut  into  round  slices,  and  put  into  a  root-dish. 
Pour  over  them  a  tablespoonful  of  butter,  heated  with  as 
much  vinegar,  and  seasoned  with  pepper  and  salt. 

POTATO  CROQUETTES. 

Mash  soft  with  butter,  salt,  and  milk.  Beat  light  with 
two  eggs  (for  a  large  dish).  Heat  in  a  greased  saucepan, 
stirring  all  the  while,  until  quite  stiff.  Let  it  get  cold; 
make  into  croquettes  ;  roll  in  raw  egg,  then  in  cracker- 
crumbs,  and  fry  to  a  nice* brown  in  plenty  of  dripping, 
Drain  off  the  fat,  and  serve. 

APPLE  SAUCE. 
See  Wednesday,  Second  Week  in  November. 

BAITER  PUDDING. 

i  liberal  pint  of  milk  ;  4  eggs ;  2  even  cups  of  flour — 
prepared ;  i  teaspoonful  of  salt.  . 

Beat   the   yolks;  add  njilk  and  salt;  then  the  flour; 
lastly,  the  whites.     Bake  at  once  in  a  buttered  dish,  forty- 
five  minutes.     Eaf  hot,  with  a  good  sauce. 
27 


626  NOVEMBER. 


Slftrir  llhek. 

Chicken  Cream  Soup. 

Ragout  of  Rabbits.  Parsnip  Fritter*. 

Stewed  Celery.  Glazed  Sweet  Potatoes. 

Orange  Tartlets. 

CHICKEN  CREAM  SOUP. 

Boil  an  old  fowl,  with  an  onion,  in  four  quarts  of  cold 
water,  until  there  remain  but  two  quarts.  Take  it  out, 
and  let  it  get  cold.  Cut  off  the  whole  of  the  breast,  and 
chop  very  fine.  Mix  with  the  pounded  yolks  of  two  hard- 
boiled  eggs,  and  rub  through  a  colander.  Cool,  skim, 
and  strain  the  soup  into  a  soup-pot.  Season ;  add  the 
chicken-and-egg  mixture ;  simmer  ten  minutes,  and  pour 
into  the  tureen.  Then  add  a  small  cup  of  boiling  milk. 

RAGOUT  OF  RABBITS. 

Pair  of  rabbits  ;  \  Ib.  of  fat  salt  pork  ;  i  large  onion  ;  / 
tablespoonful  of  butter,  and  same  of  browned  flour ;  pep- 
per and  salt ;  £  lemon,  peeled  and  sliced  thin  ;  glass  of 
sherry  ;  £  cup  of  gravy. 

Slice  the  onion ;  dredge  with  flour,  and  fry  brown  in 
the  butter.  Add  half  a  cupful  of  gravy,  and,  when  well 
mixed,  turn  all  into  a  saucepan.  Put  in  the  rabbits, 
jointed  as  for  fricassee,  the  sliced  bacon,  and  lemon.  Sea- 
son ;  cover  closely,  and  stew  an  hour,  or  until  the  meat  is 
tender.  Thicken  with  browned  flour  ;  boil  once,  and 
pour  out. 

PARSNIP  FRITTERS. 

Scrape  and  halve  the  parsnips.  Boil  tender  in  hot 
salted  water.  Mash  smooth,  picking  out  the  woody  bits. 
Add  a  beaten  egg  to  every  four  parsnips,  a  teaspoonful  of 
flour — pepper  and  salt  at  your  discretion,  and  enough 
milk  to  make  into  a  thick  batter.  Drop,  by  the  spoonful, 
into  hot  lard,  and  fry  brown.  Drain  in  a  hot 
and  dish. 


THIRD    WEEK— FRIDAY.  62/ 

STEWED  CELERY. 

Scrape,  and  cut  into  short  bits.  Cook  tender  in  hot 
salted  water.  Pour  this  off;  add  enough  cold  milk  to 
cover  the  celery.  Heat  to  a  boil ;  stir  in  a  good  spoonful 
of  butter  rolled  in  flour,  pepper  and  salt.  Stew  five  min- 
utes longer. 

GLAZED  SWEET  POTATOES. 

Boil  soft,  peel  carefully,  and  lay  in  a  greased  dripping- 
pan  in  a  good  oven.  As  they  begin  to  crust  over,  baste 
with  a  little  butter,  repeating  this  several  times,  as  they 
brown.  When  glossy,  and  of  a  golden  russet,  dish. 

ORANGE  TARTLETS. 

2  fine  oranges,  juice  of  both,  and  grated  peel  of  one ;  j 
cup  of  sugar;  2  tablespoonfuls  of  butter;  juice  of  \  a 
lemon  ;  i  tea  spoonful  of  corn-starch,  wet  up  with  lemon- 
juice  and  a  little  cold  water. 

Beat  all  to  a  smooth  cream,  and  bake  in  small  paste 
shells. 


iri)  tltek.  Jribag. 


Egg  Soup. 

Panned  Oysters.  Fowl  and  Rice  Croquettes. 

Potatoes  a  1'Italienne.  Canned  Corn  Pudding. 

Boiled  Custards  and  Cake. 

EGG  SOUP. 

Heat  all  your  soup-stock,  adding  hot  water,  should 
there  not  be  two  quarts.  Cook  gently  half  an  hour  ; 
strain,  pressing  all  the  strength  out  of  the  meat  ;  cool, 
skim  off  the  fat  ;  season  ;  return  to  the  fire,  and  when  it 
boils,  pour  upon  six  beaten  raw  eggs.  Put  back  into  the 
soup-kettle,  and  stir  until  it  begins  to  thicken.  It  must 
not  boil.  Put  strips  of  crisp  toast  into  the  tureen,  and 
pour  on  the  soup. 


628  NOVEMBER. 

BANNED  OYSTERS. 

Butter  a  number  of  small  tins  with  upright  sides,  like 
those  of  muffin-rings.  Cut  rounds  of  bread  to  fit  the 
bottoms  ;  toast  these,  butter  well,  and  fit  each  into  its 
place.  Wet  with  oyster-liquor ;  then  lay  in  as  many 
oysters  as  the  tins  will  hold  ;  dust  with  pepper  and  salt ; 
put  a  bit  of  butter  upon  each,  arrange  the  tins  in  a  large 
dripping-pan  ;  cover  with  another  to  keep  in  steam,  and 
flavor,  and  cook  eight  minutes,  or  until  the  oysters  "ruf- 
fle." Send  up  in  the  tins — "  hot  and  hot." 

FOWL  AND  RICE  CROQUETTES. 

Cut  the  meat  from  the  skeleton  of  your  cold  chicken. 
Break  up  the  bones,  and  cover  with  a  quart  of  cold  water, 
adding  skin  and  gristle.  Boil  down  to  a  pint,  cool,  take 
off  the  fat ;  return  to  the  fire  ;  salt,  and  put  in  half  a  cup- 
ful of  raw  rice.  Cook  in  a  farina-kettle  until  the  rice 
is  soft  and  dry  ;  stir  in,  then,  a  tablespoonful  of  butter, 
and  turn  upon  a  flat  dish,  to  cool.  Meanwhile,  put  the 
minced  chicken  into  a  saucepan  with  a  little  of  yesterday's 
soup  ;  season,  and  stir  over  the  fire  until  very  hot.  Beat 
a  raw  egg  into  the  cold  rice  ;  flour  your  hands,  and  make 
into  oblong  flat  cakes.  Put  a  great  spoonful  of  mince  in 
the  hollowed  centre  of  each  ;  enclose  by  folding  the  rice 
upon  it ;  roll  each  in  flour ;  then  in  raw  egg ;  lastly  in 
pounded  cracker,  and  fry  to  a  fine  yellow  brown. 

POTATOES  A  L'ITALIENNE. 

Whip  the  boiled  potatoes  to  a  dry  meal  with  a  fork  ; 
still  using  the  fork,  beat  in  butter,  salt,  pepper,  and  two 
tablespoonfuls  of  cream.  Pile,  like  rock-work,  upon 
a  stone-china  dish,  or  within  a  pudding-dish  that  has  a 
silver  stand  for  the  table,  and  brown  delicately  and  quickly 
upon  the  upper  grating  of  the  oven. 

CANNED  CORN  PUPDING. 

Drain  and  chop  the  corn ;  add  a  cupful  of  milk,  2 
tablespoonfuls  of  melted  butter,  and  i  of  sugar ;  pepper, 
salt,  and  2  beaten  eggs.  Beat  all  light ;  pour  in  a 
greased  bake-dish  ;  bake,  covered,  half  an  hour ;  then 
brown. 


THIRD   WEEK— SATURDAY.  629 

BOILED  CUSTARDS  AND  CAKE. 

i  quart  of  milk ;  yolks  of  5  eggs  and  the  whites  of  2, 
reserving  3  for  the  meringue  ;  6  tablespoonfuls  of  sugar ; 
flavoring  extract,  i  teaspoonful  to  the  pint. 

Heat  the  milk  to  scalding  ;  pour  gradually,  upon  the 
beaten  yolks  and  two  whites,  whipped  light  with  the  sugar. 
Return  to  the  custard-kettle,  and  stir  until  it  begins  to 
thicken.  When  cold,  flavor  ;  pour  into  glass  or  china 
cups  ;  whip  the  whites  to  a  froth  with  a  little  sugar,  and 
pile  upon  the  top.  Lay  a  preserved  berry,  or  a  bit  of 
bright  jelly,  upon  the  top  of  each  snowy  heap.  Eat  with 
cake. 


Good  Beef  Soup. 

Breaded  Lamb  Chops.  Fried  Potatoes. 

Scalloped  Tomatoes.  Baked  Onions. 

Suet  Dumplings. 

GOOD  BEEF  SOUP. 

6  Ibs.  of  shin  beef,  cut  in  strips ;  2  Ibs.  of  bones, 
cracked  ;  4  stalks  of  celery  ;  i  onion  ;  3  carrots  ;  2  tur- 
nips ;  bunch  of  sweet  herbs ;  pepper  and  salt  ;  7  quarts 
of  water. 

Put  on  the  meat  and  bones  in  the  water,  and  cook 
slowly,  skimming  often,  for  two  hours.  Add  the  herbs 
and  all  the  sliced  vegetables  except  one  carrot,  and  cook 
two  hours  more.  Strain  off  the  liquor ;  put  bones  and 
meat,  well  seasoned,  into  your  stock -pot ;  add  the  soup 
(ihere  should  be  at  least  five  quarts  in  all)  except 
what  is  needed  for  to-day,  and  put  away  for  future  use. 
Pulp  the  vegetables  into  to-day's  soup  ;  cool,  take  off  the 
fat ;  season  ;  put  back  over  the  fire  ;  add  the  reserved  car- 
rot, which  should  have  been  cut  into  dice  and  cooked  by 
itself  in  a  little  water ;  simmer  ten  minutes,  and  pour  out 


630  NOVEMBER. 

BREADED  LAMB  CHOPS. 

Trim  neatly ;  flatten  with  the  side  of  a  hatchet ;  pep 
per  and  salt ;  dip  into  beaten  egg,  then  in  cracker-dust^ 
and  fry  in  good  dripping,  turning  when  the  lower  side  is 
done.  Drain  off  the  fat,  and  lay  upon  a  dish,  overlapping 
each  other,  with  a  wall  of  fried  potatoes  around  them. 

FRIED  POTATOES. 

Pare  ;  slice  thin  ;  lay  in  cold  water  half  an  hour ;  dry 
between  two  towels,  and  fry  to  a  light  brown  in  nice  drip- 
ping or  salted  lard.  Shake  off  all  the  fat  in  a  hot  colan- 
der, and  pile  around  the  chops. 

SCALLOPED  TOMATOES. 

Drain  off  most  of  the  liquid  from  a  can  of  tomatoes 
into  the  boiling  soup-kettle.  Put  a  layer  of  crumbs  in  the 
bottom  of  a  buttered  bake-dish  ;  butter  them,  and  lay  in 
the  tomatoes,  seasoned  with  pepper,  salt,  and  sugar. 
Cover  with  buttered  crumbs,  and  bake,  covered,  half  an 
hour — then  brown. 

BAKED  ONIONS. 

Cook  in  two  waters — the  second,  salted  and  boiling. 
When  tender,  drain  ;  set  closely  together  in  a  bake-dish. 
Pepper,  salt,  and  butter  liberally ;  pour  over  them  a  little 
of  your  soup-stock,  strained  through  a  cloth  ;  brown  in  a 
good  oven  ;  lay  in  a  deep  dish,  and  pour  over  them  the 
gravy  thickened  with  browned  flour,  and  cooked  one 
minute. 

SUET  DUMPLINGS. 

2  cups  fine  crumbs  soaked  in  a  cup  of  hot  milk  ;  i  cup 
powdered  suet ;  4  beaten  eggs  ;  i  tablespoonful  of  sugar ; 
i  teaspoonful  cream-tartar  mixed  with  i  tablespoonful 
of  flour ;  £  teaspoonful  of  soda  dissolved  in  the  milk  ;  a 
little  salt. 

Beat  the  eggs  into  the  soaked  crumbs  ;  add  salt,  suet, 
sugar,  lastly,  the  flour.  Beat  and  knead  hard ,  make  into 
balls ;  put  into  floured  cloths ;  leave  room  to  swell ;  tie 
tightly,  and  boil  one  hour.  Eat  hot,  with  sauce. 


FOURTH  WEEK—  SUNDAY.  63! 


Jbtirtl)  tMeek. 


Macaroni  Soup. 

Roast  Goose.  Apple  Sauce. 

Sweet  Potatoes.  Canned  String-Beans 

Cauliflower. 


Chocolate  and  Cocoanut  Blanc-Mange. 

White  Cake. 

Coffee. 


MACARONI  SOUP. 

Skim  your  stock  ;  pour  off  and  strain  two  quarts  ;  heat 
to  a  slow  boil ;  add  a  tablespoonful  of  walnut  catsup  ; 
skim  well,  and  drop  in  half  a  cupful  of  fancy  macaroni, 
which  has  been  cooked  ten  minutes  in  a  little  boiling 
water.  Simmer  five  minutes,  and  serve. 

ROAST  GOOSE. 

Be  wary  in  the  selection  of  even  what  the  poulterer 
assures  you  is  a  "green  goose,"  and  should  you  be 
"  sold,"  as  well  as  the  bird,  take  the  disappointment 
good-naturedly.  Wash  out  and  wipe  dry  the  oody  of  the 
goose  ;  add  to  the  usual  dressing  of  crumbs,  pepper,  salt, 
etc.,  a  tablespoonful  of  melted  butter ;  a  tablespoonful 
of  minced  onion  ;  half  as  much  powdered  sage,  some  bits 
of  fat  pork,  and  the  yolks  of  two  eggs.  Put  into  the  drip- 
ping-pan with  two  cupfuls  of  boiling  water,  and  roast,  if 
of  fair  size,  two  hours,  basting  often  and  very  copiously. 
When  half  done,  cover  the  breast  with  a  stiff  paste  of 
flour  and  water,  removing  when  you  are  ready  to  brown 
it.  Take  the  fat  from  the  gravy ;  thicken  with  browned 
tiour,  add  a  glass  of  sherry,  salt,  and  pepper ;  boil  and 
serve  in  a  boat. 

APPLE  SAUCE. 

See  Wednesday   Second  Week  in  November. 

SWEET  POTATOES. 
Cook  as  directed  on  Sunday,  Third  Week  in  November 


632  NOVEMBER. 

CANNED  STRING-BEANS. 

See  "  French  Beans,"  Tuesday,  Third  Week  in  Novem- 
ber. 

CAULIFLOWER. 

Tie  in  a  net,  and  cook  about  forty-five  minutes  in  boil 
ing  salted   water.     Drain  ;  lay  in  a  deep   dish,  blossom 
upward,  and  pour  on  a  cupful  of  rich  drawn  butter,  with 
the  juice  of  a  lemon  stirred  in. 

t 

CHOCOLATE  AND  COCOANUT  BLANC-MANGE. 

i  quart  of  milk  ;  3  tablespoonfuls  of  corn-starch — heap- 
ing ;  i  cup  of  sugar  ;  whites  of  4  eggs  ;  vanilla  flavoring ; 
3  tablespoonfuls  of  grated  chocolate  ;  i  grated  cocoanut. 

Heat  the  milk  ;  rub  the  corn-starch  smooth  with  a  little 
cold  milk ;  stir  into  the  hot  milk,  first  the  sugar,  then  the 
corn-starch.  When  it  is  a  smooth  paste,  whip  in  the 
.frothed  whites  ;  cook  one  minute,  and  pour  off  half  of  the 
mixture  into  a  bowl  upon  half  the  grated  cocoanut.  Beat 
in  well.  Add  to  that  on  the  fire  the  chocolate,  rubbed 
smooth  in  a  little  milk,  and  stir  until  the  blanc-mange  is 
colored.  Wet  a  mould  ;  when  the  chocolate-mixture  is 
cold,  pour  half  into  the  mould, 'and  set  where  it  will  get 
cold  fast.  *After  half  an  hour,  or  so  soon  as  it  will  bear 
the  weight,  put  the  cocoanut  in  carefully,  and  when  this 
is  quite  firm,  add  the  rest  of  the  chocolate.  Next  day 
turn  it  out  upon  a  dish,  and  heap  the  other  half  of  the 
cocoanut — newly  grated — over  it.  Send  around  a  good 
boiled  custard  cold  with  it.  Do  this  on  Saturday. 

WHITE  CAKE.    * 

Please  refer  to  "  General  Receipts,"  Series  No.  i,  of 
"COMMON  SENSE  IN  THE  HOUSEHOLD,"  page  334. 


FOURTH   WEEK— MONDAY.  633 


Jourtl]  tDeek. 

Medley  Soup. 

Rechauffe  of  Goose.  Stewed  Salsify. 

Potato  Cones,  Baked.  Cranberry  Sauce. 

Apple  Meringue. 


MEDLEY  SOUP. 

When  you  have  cut  the  meat  from  the  carcass  of  the 
goose,  break  up  the  bones  ;  put  on  with  the  stuffing  in 
two  quarts  of  water,  and  boil  down  to  one.  Strain  ;  skim  ; 
add  what  stock  remains  in  your  stock-jar,  and  simmer 
half  an  hour.  The  stuffing  should  thicken  the  soup  suffi- 
ciently, and  almost  season  it.  Pour  out  into  the  tureen. 

R£CHAUFF£  OF  GOOSE. 

Cut  the  meat  into  neat  slices,  and  lay  in  a  saucepan 
with  minced  ham,  and  a  little  onion  between  the  slices. 
Cover  with  gravy,  and  heat  slowly  until  near  the  boiling- 
point.  Take  up  the  meat  ;  lay  upon  a  dish  ;  thicken  the 
gravy  with  browned  flour ;  add  a  spoonful  of  currant  jelly ; 
boil  up,  and  pour  over  the  meat. 

STEWED  SALSIFY. 

Scrape,  and  cut  each  root  in  two,  dropping  into  water 
as  you  scrape  them.  Stew  in  boiling  wat.er,  a  little  salt, 
until  tender;  pour  off  the  water;  add  enough  milk- to 
cover  the  roots ;  when  it  boils,  stir  in  a  piece  of  butter 
rolled  in  flour ;  pepper  and  salt ;  simmer  five  minutes, 
and  pour  out. 

POTATO  CONES — BAKED. 

Mash  or  whip  boiled  potatoes  light ;  mix  with  a  little 
very  finely  minced  parsley  a  little  butter,  a  great  spoon- 
ful of  cream,  and  the  yolks  of  two  beaten  eggs.  Make 
into  cone-shaped  loaves,  about  as  large  as  an  egg ;  set 
in  a  greased  baking-pan  ;  wash  over  with  beaten  egg,  and 
brown  in  a  quick  oven. 
27* 


634  NOVEMBER 

CRANBERRY    SAUCE 

See  Sunday,  Third  Week  in  November. 

APPLE  MERINGUE. 

Sweeten  and  spice  some  nice  apple  sauce ;  beat  in  two 
or  three  eggs.  Pour  into  a  pudding-dish,  and  bake 
quickly.  When  well  crusted  over,  cover  with  a  meringue 
made  by  whipping  stiff  the  whites  of  three  eggs  with  a 
little  sugar.  Shut  the  oven-door,  and  tinge  slightly. 


Jburtl)  tthek. 


Baked  Bean  Soup. 

Veal  Cutlets.  Fried  Parsnips 

Sausage  and  Cabbage.  Celery  Salad, 


Macaroni  Pudding. 


BAKED  BEAN  SOUP. 

On  Monday  morning  put  a  quart  of  beans  in  soak.  By 
evening,  put  them  to  boil  at  the  back  of  the  range,  and 
cook  until  soft.  Early  on  Tuesday  morning  put  them 
into  a  pudding-dish  with  a  pound  of  parboiled  streaked 
pork,  and  bake  brown.  Cut  the  bacon  into  strips ;  put 
into  a  soup-pot  with  the  beans,  a  sliced  onion,  and  three 
stalks  of  celery.  Pour  on  three  quarts  of  cold  water,  and 
boil  down  to  two.  Rub  through  a  colander  ;  return  to 
the  fire  ;  season  to  taste  ;  add  a  teaspoonful  of  flour  into 
which  a  tablespoonful  of  butter  has  been  rubbed.  Sim- 
mer ten  minutes,  and  pour  upon  dice  of  fried  bread 
placed  in  the  tureen. 

VEAL  CUTLETS. 

Flatten  with  side  of  a  hatchet ;  pepper,  salt,  dip  in  raw 
egg,  then  in  cracker-dust ;  fry  in  a  little  butter,  turning  as 
they  brown.  Dish,  and  pour  over  them  some  drawn  but- 
ter in  which  has  been  cooked  a  great  spoonful  of  tomatc 
catsup. 


FOURTH  WEEK—WEDNESLAY.  63$ 

FRIED  PARSNIPS. 

Boil  tender  in  a  little  hot  water,  salted.  Scrape,  cut  into 
long  slices  ;  dredge  with  flour  and  fry  in  hot  lard  or  drip 
ping.  Drain  off  the  fat,  and  serve. 

SAUSAGE  AND  CABBAGE. 

Quarter  and  parboil  a  fine,  white  cabbage,  and  put 
on  to  boil  in  hot  water  with  six  or  eight  "link  "  sausages, 
having  previously  pricked  these  slightly.  When  the  cab- 
bage is  tender,  drain  and  chop,  adding  pepper,  salt,  a 
little  butter  and  vinegar  heated  together.  Pile  upon  a 
hot  dish,  laying  the  sausages  about  the  cabbage. 

CELERY  SALAD. 

Scrape  and  cut  blanched  celery  into  inch  lengths.  Put 
into  a  glass  dish,  and  pour  over  it  a  dressing  made  by  rub- 
bing a  teaspoonful  of  sugar  with  half  as  much,  each,  of  pep- 
per, salt,  and  made  mustard,  with  two  tablespoonfuls  of 
oil,  and  twice  the  quantity  of  vinegar,  added  gradually. 

MACARONI  PUDDING. 

i  cup  macaroni  broken  into  equal  lengths  ;  i  quart  of 
milk;  4  eggs ;  £  lemon ;  2  tablespoonfuls  of  butter ;  j- 
cup  of  sugar,  a  little  mace. 

Simmer  the  macaroni  in  half  the  milk  until  tender.  Heat 
and  add  the  other  pint.  While  hot  stir  in  the  butter,  the 
yolks  beaten  up  with  sugar,  the  mace,  lemon — juice  and 
peel — finally  the  whisked  whites.  Bake  half  an  hour  in  a 
buttered  mould — covered — then  brown. 


fourtl) 


Venison  Soup. 

Boiled  Leg  of  Mutton.  Mashed  Turnips. 

Stewed  Tomatoes.  Stuffed  Potatoes. 

Pancakes. 

VENISON  SOUP. 

3  Ibs.  of  venison,  the  coarser  parts  of  the  meat  will  do  ; 
Ib.    lean  ham  ;   i  onion  sliced  ;  3  stalks  of  celery  ;  5 


636  NOVEMBER. 

quarts  of  water ;  i  can  of  corn,  drained  and  chopped , 
pepper  and  salt ;  butter  and  flour. 

Cut  up  the  meat  and  put  on  with  the  onion,  celery,  and 
water.  Stew  slowly  three  and  a  half  hours.  Strain, 
pressing  hard  ;  cool,  skim,  and  return  the  soup  to  the  fire 
with  the  chopped  corn.  Stew  half  an  hour ;  add  the 
seasoning,  a  lump  of  butter  rolled  in  flour,  a  half-cup  of 
tomato-juice,  and  simmer  ten  minutes  more. 

If  you  cannot  get  venison  use  mutton  for  this  soup. 

BOILED  LEG  OF  MUTTON. 

Put  on  in  plenty  of  boiling  water,  a  little  salt.  Cook 
fifteen  minutes  to  the  pound.  When  done,  wipe  dry  and 
rub  all  over  with  butter.  Make  a  boat  of  drawn  butter, 
using  as  a  base  a  cup  of  the  strained  pot-liquor,  and,  when 
made,  add  a  great  spoonful  of  chopped  cucumber  pickle. 

Of  course  you  will  pour  the  pot-liquor  into  the  stock- 
jar. 

MASHED  TURNIPS. 

Pare,  quarter,  and  cook  .the  turnips  tender  in  boiling 
salted  water.  Mash  in  a  hot  colander;  add  butter,  pep- 
per, and  salt,  and  serve  in  a  hot  dish. 

STEWED  TOMATOES. 
See  Thursday,  Second  Week  in  November. 

STUFFED  POTATOES. 

Bake  large  potatoes  soft,  and  cut  a  round  piece  from 
the  top  of  each.  Scrape  out  the  insides  carefully  and 
mash  smooth  with  butter,  cream,  and  a  little  grated1  cheese. 

Beat  soft  with  milk,  season  with  pepper  and  salt,  and 
heat  in  a  greased  saucepan,  stirring  all  the  time.  Fill  the 
skins  with  the  mixture,  put  on  the  caps  and  set  in  the 
oven  for  three  minutes.  Serve  upon  a  dish  lined  with  a 
napkin. 

PANCAKES. 

2  cups  of  prepared  flour ;  6  eggs ;  i  saltspoonful  of  salt ; 
milk  to  make  a  thin  batter. 

Beat  the  *ggs  light ;  add  salt,  two  cups  of  milk,  then,  the 


FOURTH  WEEK— THURSDAY.  637 

whites  and  flour  alternately  with  milk,  until  the  batter  is 
of  the  right  consistency.  Run  a  teaspoonful  of  lard  over 
the  bottom  of  a  hot  frying-pan,  pour  in  a  large  ladleful  of 
batter,  and  fry  quickly.  Roll  the  pancake  up  like  a  sheet 
of  paper  ;  lay  upon  a  hot  dish ;  put  in  more  lard,  and  fry 
another  pancake.  Keep  hot  over  boiling  water,  sending 
half  a  dozen  to  the  table  at  a  time.  Eat  with  sauce. 


Jcmrtl) 

Mutton  and  Rice  Soup. 

Chickens  a  la  Viennoise.  Hominy  Croquettes 

Spinach.  Lima  Beans, 

Bread  and  Custard  Pudding. 

MUTTON  AND  RICE  SOUP. 

Take  all  the  fat  from  the  liquor  in  which  your  mutton 
was  boiled ;  put  it  over  the  fire  with  a  cup  of  raw  rice, 
and  cook  slowly  until  the  latter  is  boiled  to  pieces. 
Strain  through  the  soup-sieve,  add  seasoning  to  taste,  and 
some  finely  minced  parsley.  Heat  to  boiling,  and  pour 
into  the  tureen.  Add  a  cup  of  hot  milk,  in  which  have 
been  beaten  two  raw  eggs — the  milk  having  cooked  for  a 
minute  to  thicken  them. 

CHICKENS  1  LA  VIENNOISE. 

Clean,  wash,  and  wipe  a  pair  of  chickens.  Parboil  the 
giblets;  chop  them  fine,  with  a  very  little  onion,  the 
pounded  yolks  of  two  hard-boiled  eggs,  and  seasoning  to 
your  taste.  Add  a  handful  of  crumbs,  and  stuff  the 
chickens  with  this  force-meat.  Boil  in  plenty  of  hot  water, 
slightly  salt,  three-quarters  of  an  hour,  having  sewed  up 
each  in  coarse  netting.  Put  them  into  a  broad  saucepan, 
in  which  have  been  melted  two  tablespoonfuls  of  nice 
dripping,  and  the  same  of  butter.  The  fowls  should  have 
been  wiped  dry,  and  the  fat  be  hot  when  you  put  them  in 
Turn  twice  wlrle  you  brown  them  over  a  quick  fiie 


638  NOVEMBER. 

When  russet-colored  all  over,  dish,  and  pour  over  them  a 
few  spoonfuls  of  butter,  heated  with  a  tablespoonful  of 
tomato  catsup.  Save  the  liquor  in  which  the  fowls  were 
boiled. 

HOMINY  CROQUETTES. 

2  cups  of  fine-grained  hominy,  boiled,  and  cold  ;  2 
beaten  eggs;  2  tablespoonfuls  melted  butter;  i  table- 
spoonful  of  sugar ;  salt  to  taste. 

Rub  butter  and  sugar  into  the  hominy  until  the  latter  is 
smooth ;  then  beat  in  the  eggs.  Make  into  rolls  with 
floured  hands;  roll  in  flour,  and  fry  to  a  good  color. 
Drain  well. 

SPINACH. 

Pick  off  the  leaves.  Boil  in  hot  salted  water  twenty 
minutes.  Drain,  chop  fine,  and  return  to  the  saucepan, 
with  a  piece  of  butter,  salt,  sugar,  pepper,  and  a  pinch  of 
mace.  Beat  in  two  tablespoonfuls  of  cream,  and,  when 
smooth  and  hot,  turn  out. 

LIMA  BEANS. 

Soak  the  dried  beans  all  night ;  then  proceed  as  with 
"  Kidney  Beans  a  1' Anglaise,"  on  Sunday,  Second  Week 
in  November.  Cook  enough  for  a  hot  dish  to-day,  and 
bean  salad  to-morrow. 

BREAD  AND  CUSTARD  PUDDING. 

i  quart  of  milk  ;  2  even  cups  of  dried  crumbs  ;  4  eggs ; 
5  tablespoonfuls  of  sugar  ;  cinnamon  ;  £  Ib.  raisins,  seeded 
and  chopped ;  2  tablespoonfuls  melted  butter. 

Soak  the  crumbs  in  a  pint  of  the  milk,  and  heat  to 
scalding  in  a  custard-kettle.  Beat  to  a  mush  ;  put  in  the 
butter,  and  beat  again  one  minute.  Butter  a  pudding- 
dish  ;  pour  a  half-cupful  of  the  mush  in  the  bottom  ; 
sprinkle  with  cinnamon,  and  strew  with  raisins,  more  bat- 
ter, spice,  and  fruit,  until  all  are  in.  Heat  the  other  pint 
of  milk ;  pour  upon  the  beaten  yolks  and  sugar ;  pour 
this  custard,  without  boiling,  over  the  pudding.  Bake, 
covered,  half  an  hour.  Uncover,  spread  upon  the  custard 
— if  fully  "  set  " — a  meringue  of  the  whites,  whipped  stiff 
with  a  little  powdered  sugar.  Eat  warm — not  hot — with 
cream  and  sugar,  or  butter  and  sugar. 


FOURTH  WEEK— FRIDAY.  639 

Jburtl) 


Graham  Soup. 

Fricassee  of  Canned  Salmon.  Chicken  Dumplings 

Salsify  Saute.  Macaroni,  with  Bacon 

Bean  Salad. 

Pumpkin  Pie. 


GRAHAM  SOUP. 

3  onions ;  3  carrots  ;  3  turnips ;  \  cabbage ;  6  stalks 
of  celery ;  £  can  of  tomatoes  ;  3  tablespoonfuls  of  butter 
rolled  in  flour  ;  £  cup  of  milk  (cream  is  better)  ;  pepper 
and  salt ;  3  quarts  of  water ;  a  little  sugar  ;  sweet  herbs. 

Chop  the  vegetables,  and  put  all  over  the  fire  in  the 
water,  excepting  the  cabbage  and  tomatoes.  Parboil  the 
cabbage,  and  add  at  the  end  of  half  an  hour's  boil.  Half 
an  hour  later,  put  in  the  tomatoes  and  chopped  herbs. 
Boil  sharply  twenty  minutes  ;  add  sugar,  pepper,  and  salt. 
Rub  the  soup  thr6ugh  a  colander.  Return  to  the  fire  ; 
stir  in  the  floured  butter ;  simmer  five  minutes,  turn  into 
the  tureen,  and  stir  in  the  hot  milk  or  cream. 

FRICASSEE  OF  SALMON. 

i  can  fresh  salmon  ;  2  beaten  eggs  ;  i  cup  of  drawn  but- 
ter ;  i  teaspoonful  anchovy  sauce ;  2  hard-boiled  eggs, 
chopped  fine ;  cayenne  and  salt  to  taste ;  capers,  or 
minced  green  pickles. 

Stew  the  fish — broken  into  rather  coarse  bits — in  the 
can-liquor  ten  minutes.  If  there  is  not  enough  liquor, 
cook  in  a  little  water.  Add  the  drawn  butter,  and,  when 
these  are  well  mixed,  the  beaten  eggs.  Stir  five  minutes ; 
put  in  the  chopped  eggs  and  pickles.  Heat  one  minute, 
and  pour  into  a  deep  dish. 

CHICKEN  DUMPLINGS. 

Meat  from  your  cold  fowls,  minced  fine  ;  £  cup  of 
gravy  ;  yolks  of  3  raw  eggs ;  i  tablespoonful  of  flour  ;  pep 


640  NOVEMBER. 

per  and  salt ;  batter 'made  of  i  egg;  %  cup  of  milk,  and 
a  little  flour;  cracker-crumbs. 

Put  chopped  meat  and  seasoning,  with  a  little  of  the 
liquor  in  which  the  chickens  were  boiled,  into  a  saucepan, 
and  heat  to  a  gentle  boil.  Stir  in  the  flour  wet  in  a  little 
cold  water,  and  a  minute  later  the  beaten  yolks.  Stir  to 
thickening  ;  pour  out,  and  let  it  get  cold  and  stiff.  Flour 
your  hands,  and  make  the  paste  into  flattened  balls.  Roll 
in  cracker-dust,  dip  in  the  batter,  again  in  the  cracker, 
and  fry  in  hot  lard.  Drain,  and  serve  hot. 

N.B. — Boil  the  skeletons  and  stuffing  of  the  chickens 
in  the  rest  of  the  pot-liquor,  and  put  by,  well  seasoned, 
in  the  stock-jar. 

SALSIFY  SAUTED 
See  Thursday,  First  Week  in  November. 

MACARONI  WITH  BACON. 

Boil  half  a  pound  of  macaroni,  broken  up  small,  in  a 
little  weak  "  stock,"  salted,  twenty  minutes.  Drain  ; 
stir  in  a  quarter  of  a  pound  of  streaked  bacon,  boiled  and 
minced  very  fine  ;  put  into  a  buttered  bake-dish  ;  pour 
on  a  very  little  soup-stock  ;  cover  with  rolled  crackers, 
seasoned  well ;  put  bits  of  butter  on  top  ;  bake,  covered, 
half  an  hour — then  brown. 

BEAN  SALAD. 

Put  the  cold  Lima  beans  into  a  salad-dish;  and  pour  on 
such  a  dressing  as  was  made  for  cold  slaw  on  Monday, 
First  Week  in  November. 

PUMPKIN  PIE. 

i  quart  milk  ;  i  'pint  stewed  pumpkin,  rubbed  through 
a  colander  ;  4  eggs  ;  i  teaspoonful  mixed  cinnamon  and 
mace,  and  half  as  much  nutmeg ;  i  scant  cup  of  sugar  ;  a 
little  salt.  Beat  all  well  together,  and  bake  in  open  crust. 
Ea>  ooU 


FOURTH   WEEK— SATURDAY.  64! 


JFomrtl)  tthek.  Saturbag. 

Ox-head  Soup. 

Pork  Steaks.  Apple  Sauce 

Mashed  Turnips.          Potatoes  Scalloped  with  Eggs. 

Apple  Pie  and  Cream. 

OX-HEAD  SOUP. 

•J  an  ox's  head,  well  cleaned,  including  the  fresh  tongue ; 
6  potatoes,  boiled  and  mashed  ;  3  turnips  ;  3  onions  ;  4 
carrots  ;  4  stalks  of  celery ;  pepper,  salt,  and  mace  ; 
bunch  of  sweet  herbs  ;  8  quarts  of  water ;  the  stock 
already  in  your  jar. 

Put  the  head,  tongue,  and  vegetables  (leaving  out  the 
potatoes)  over  the  fire,  with  the  water,  early  in  the  day. 
Bring  slowly  to  boiling,  and  keep  this  up  five  hours.  At 
the  end  of  three  hours  take  out  the  .tongue  with  enough 
liquor  to  cover  it,  and  let  it  get  cold.  When  the  five 
hours  have  passed,  strain  off  the  liquor ;  take  out  bones 
and  meat ;  season  highly,  and  put  into  your  emptied  and 
scalded  stock -jar.  Pulp  the  vegetables  into  the  soup  ; 
season  it,  and  pour  all  not  needed  for  to-day  into  the 
stock-pot.  Add  to  that  kept  out  the  skimmed  and  strained 
broth  made  yesterday  from  the  chicken-bones  ;  the  pota- 
toes, boiled  and  rubbed  hot  through  the  colander.  Boil 
slowly  ten  minutes,  and  pour  out.  When  tongue  and  the 
stock  in  the  jar  are  both  cold,  add  the  one  to  the  other. 

PORK  STEAKS. 

Cook  precisely  as  y<f*  do  beefsteak,  only  for  a  much 
longer  time,  and  turn  oftener.  When  you  have  laid  them 
upon  a  hot  dish,  anoint  on  both  sides  with  butter  mixed 
and  heated  with  pepper,  salt,  powdered  sage,  and  a  little 
minced  onion.  Cover,  and  let  them  stand  for  a  few  min- 
utes before  serving. 

APPLE  SAUCE. 
See  Wednesday,  Second  Week  in  November. 


642  NOVEMBER. 

MASHED  TURNIPS. 
See  Wednesday  of  this  week. 

POTATOES  SCALLOPED  WITH  EGGS. 

2  cups  of  mashed  potatoes  ;  3  tablespoonfuls  of  milk, 
and  2  of  butter ;  yolks  of  4  hard-boiled  eggs  ;  i  beaten 
raw  egg  ;  handful  fine  crumbs  ;  salt  and  pepper. 

Beat  the  hot  potatoes  smooth  with  milk,  butter,  and 
raw  egg,  and  season  well.  Put  a  layer  in  the  bottom  of  a 
buttered  bake-dish  ;  then  one  of  sliced  yolks,  peppered 
and  salted.  Fill  the  dish  in  this  order,  having  potatoes  on 
top.  Strew  with  crumbs  ;  cover  ;  bake  half  an  hour,  and 
brown. 

APPLE  PIE  AND  CREAM. 

Pare,  core,  and  slice  juicy,  well-flavored  apples ;  line 
pie-dishes  with  a  good  crust ;  put  in  a  layer  of  fruit ;  strew 
well  with  sugar ;  scatter  half  a  dozen  whole  cloves  upon 
these  ;  lay  on  more  apples,  and  so  on,  until  the  dish  is 
full.  Cover  with  crust,  and  bake.  Sift  powdered  sugar 
upon  th«  top  and  eat,  just  warm,  with-— or  without— 
cream. 


FIRST  WEEK—  SUNDAY.  643 

DECEMBER. 
Jirst  lUeek. 


Soup  a  la  Langue. 

Roast  Haunch  of  Venison.  Sweet  Potatoea 

Moulded  Potatoes.  Stewed  Celery. 

Currant  Jelly. 

Martha's  Cake.  Barley  Custard. 


SOUP  i  LA  LANGUE. 

Take  fat  from  your  soup-stock.  Pour  out  two  quarts 
into  the  soup-kettle  ;  heat  slowly  and  skim  carefully. 
Meanwhile,  take  out  the  beefs  tongue  from  the  jar ; 
skin,  and  cut  up  the  best  parts  of  it  into  small  dice. 
There  should  be  a  large  cupful  of  these.  Drop  into  the 
soup,  add  a  tablespoonful  of  catsup,  and  nearly  a  tea- 
spoonful  of  French  mustard.  When  the  soup  begins  to 
boil  again,  pour  it  out. 

Return  the  refuse  parts  of  the  tongue  to  the  stock-jar. 

ROAST  HAUNCH  OF  VENISON. 

Wash  well  in  lukewarm  water ;  then,  rub  all  over  with 
butter.  Cover  on  all  sides  with  a  stiff  paste  of  flour  and 
water,  arnd  put  down  to  roast,  pouring  a  little  water  into 
the  baking-pan.  Now  and  then,  wet  the  paste  to  keep  it 
from  cracking.  Roast  from  three  to  four  hours.  Half 
an  hour  before  taking*  it  up.  remove  the  paste,  and  test 
with  a  skewer  to  see  if  it  is  done.  Set  down  again  to 
roast,  and  baste  every  five  minutes,  with  claret  and  melted 
butter.  At  the  last,  dredge  with  flour,  baste  with  butter, 
and  brown.  For  gravy;  add  to  the  liquid  in  the  dripping- 
pan  a  thickening  of  browned  flour,  a  teaspoonful  of  cur- 
rant jelly,  a  glass  ->f  claret,  pepper  and  salt  to  taste, 
Boil  up,  and  serve  in  a  boat. 


644  DECEMBER. 

SWEET  POTATOES. 

Boil  in  hot  water  until  a  fork  will  enter  the  largest 
easily ;  peel ;  lay  in  a  dripping-pan,  and  set  in  a  good 
oven  a  few  minutes  to  dry  out. 

MOULDED  POTATOES. 

Mash  boiled  potatoes  with  milk,  butter,  and  salt — not 
too  soft ;  press  hard  into  a  greased  mould,  and  turn  out 
upon  a  hot  dish. 

STEWED  CELERY. 

Scrape  and  cut  into  equal  lengths  the  best  stalks  of  a 
bunch  of  celery.  Cook  tender  in  boiling  water,  a  little 
salt ;  drain,  pepper  and  salt,  and  when  dished  pour  on  a 
cupful  of  drawn  butter  in  which  has  been  stirred  the  juice 
of  half  a  lemon. 

BARLEY  CUSTARD. 

\  cup  of  pearl  barley ;  i  quart  of  milk  ;  5  eggs  ;  I 
dessertspoonful  of  corn-starch  wet  up  in  a  little  cold 
milk  ;  nearly  a  cupful  of  sugar  ;  a  pinch  of  salt ;  vanilla, 
or  other  flavoring. 

Boil  the  barley  tender  in  just  enough  water  to  cover  it, 
with  a  pinch  of  salt.  Drain,  and  put  into  a  custard-ket- 
tle with  the  milk.  Heat  slowly,  and  when  it  fairly  boils, 
pour  irpon  the  beaten  eggs  and  sugar.  Return  to  the 
fire ;  stir  until  thick  ;  turn  into  a  bowl,  and,  when  cold, 
flavor.  On  Sunday,  pour  into  custard-cups,  with,  if  you 
like,  a  spoonful  of  whipped  cream  upon  the  top  of  each. 

MARTHA'S  CAKE. 

Please  consult  "  COMMON  SENSE  IN  THE  HOUSEHOLD/' 
Series  No.  i,  General  Receipts,  page  314. 


FIRST  WEEK— MONDAY.  645 


JFtr0t  tDtek. 

Tapioca  Soup. 

Venison  Pasty.  Stewed  Tomatoes 

Kidney  Beans  au  Maltre  d'H6tel.  Potato  Cakes. 

Apple  Jelly. 
Fruit,  Nuts,  and  Raisins. 


TAPIOCA  SOUP. 

Pour  oft  as  much  stock  as  will  suffice  for  the  wants  of 
your  family  to  day.  Strain,  and  heat  it.  Take  off  the 
scum,  and  add  a  generous  handful  of  tapioca,  soaked  two 
hours  in  a  little  cold  water.  Simmer  until  clear. 

VENISON  PASTY. 

Cut  off  slices  of  the  least-done  part  of  your  roast  veni- 
son ;  divide  into  neat  squares,  season  with  pepper  and 
salt.  Make  a  gravy  by  cooking  bits  of  skin  and  refuse 
pieces  of  meat  in  a  little  water ;  boiling  the  liquid  down 
one-half;  cooling  :  taking  off  the  top  and  seasoning  well. 
Cut  the  best  parts  of  the  tongue  left  from  yesterday's 
soup  very  small.  Put  a  layer  of  venison  into  a  deep 
dish  ;  sprinkle  with  butter-bits  rolled  in  flo-ur,  and  cover 
with  the  minced  tongue.  Upon  this  drop  a  few  bits  of 
currant  jelly.  Fill  the  dish  thus  ;  pour  on  the  gravy,  and 
put  a  thick  crust  of  paste  (kept  over  from  Saturday's  pas- 
try-making) above  all.  Bake  to  a  pale  brown  ;  wash  over 
with  white  of  egg,  and,  when  this  hardens,  with  butter, 
and  shut  the  oven-door  to  glaze  it. 

STEWED  TOMATOES. 

Empty  a  can  of  tomatoes  into  a  saucepan.  Cook 
twenty-live  minutes  ;  season  with  sugar,  pepper,  salt,  and 
a  tablespoonful  of  butter  rolled  in  pounded  cracker.  Sim- 
mer ten  minutes  longer. 

KIDNEY  BEANS  .AU  MAFTRE  D'HOTEL. 

Soak  the  beans  all  night.  Boil  soft  in  water,  slightly 
salt.  Drain,  and  put  hot  into  a  saucepan  with  two  table- 


646  DECEMBER. 

spoonfuls  of  butter,  a  little  parsley,  chopped  fine,  pepper, 
salt,  and  a  little  minced  onion.  Shake  over  the  fire  until 
hissing  hot,  add  the  juice  of  half  a  lemon,  and  dish. 

POTATO  CAKES. 

J^Iake  the  cold  mashed  potato  left  from  yesterday  into 
flat,  round  cakes  ;  flour  abundantly  ;  lay  in  a  floured 
baking-pan  and  set  in  a  hot  oven  to  brown.  Serve  upon 
a  hot.  flat  dish. 

APPLE  JELLY. 

12  fine  pippins;  2  cups  of  powdered  sugar;  juice  of  2 
lemons ;  grated  peel  of  one  ;  £  package  Coxe's  gelatine 
soaked  in  i  cup  of  cold  water. 

Pack  the  apples,  when  pared  and  cored,  into  a  stone- 
ware or  glass  jar  with  a- cup  of  cold  water  ;  put  on  the  top 
loosely  to  allow  the  escape  of  the  steam  :  set  in  a  pot  of 
warm  water,  heat  slowly,  and  boil  until  the  apples  are  very 
soft.  Have  ready  in  a  bowl  the  soaked  gelatine,  sugar, 
femon-juice  and  grated  peel.  Strain  and  squeeze  the  hot 
apples  over  them ;  stir  until  the  gelatine  is  dissolved, 
strain  again  through  a  flannel  bag.  Wet  a  mould  and 
pour  it  in.  This  can  be  made  on  Saturday  and  kept 
in  a  cold  place. 

FRUIT,  NUTS,  AND   RAISINS. 

Put  apples,  pears,  and  oranges  upon  one  dish  ;  nuts 
and  raisins  together. 


Canned  Pea  Soup. 

Beefsteak.  Graham  Savory  Pudding. 

Baked  Potatoes.  Cream  Parsnips. 


Susie's  Bread  Pudding. 

CANNED  PEA  SOUP. 

As  your  stock  must  be  running   low,  add  a   quart  of 
boiling  water  to  the  contents  of  the  jar,  and  boil  slowly  at 


FIRST  WEEK— TUESDAY.  647 

the  back  of  the  stove  for  an  hour  and  a  half.  Strain,  cool, 
skim,  and  add  a  can  of  green  peas.  Cook  until  these 
are  tender  ;  pulp  through  a  colander  into  the  soup,  season 
with  pepper  and  salt,  also  a  lump  of  white  sugar,  stir  in  a 
lump  of  floured  butter,  and  when  it  has  boiled  once- 
more,  pour  upon  dice  of  fried  bread  placed  in  the  tureen. 

.    BEEFSTEAK. 

Flatten  and  broil  upon  a  greased  gridiron  over  a  clear 
fire.  Turn  as  it  drips.  It  should  be  done  in  ten  or 
twelve  minutes.  Lay  upon  a  hot-water  dish  ;  pepper,  salt, 
and  butter  liberally.  Cover  with  another  hot  dish,  or  a 
heated  cover  of  block-tin. 

GRAHAM  SAVORY  PUDDING. 

2  heaping  tablespoonfuls  of  Irish  oatmeal,  soaked  two 
hours  in  a  little  cold  water ;  2  cups  of  boiling  milk  ;  hand- 
ful of  fine  crumbs  ;  2  tablespoonfuls  of  butter  ;  i  table- 
spoonful  minced  onion  ;  r  teaspoonful  mixed  sweet  marjo- 
ram and  parsley  ;  3  eggs. 

Pour  the  hot  milk  upon  the  soaked  oatmeal,  and  stir 
over  the  fire  for  fifteen  minutes.  Add  the  bread-crumbs, 
beat  up  well;  put  in  the  onion,  herbs,  butter,  pepper,  and 
salt,  lastly  the  whipped  eggs.  When  very  light,  butter  a 
mould,  pour  in  the  pudding,  set  in  a  pan  of  boiling  water, 
and  this  in  a  moderate  oven.  Bake  one  hour,  turn  out, 
and  send  around  a  boat  of  drawn  butter  with  it. 

BAKED  POTATOES. 

Bake  in  a  steady  oven  until  soft ;  wipe,  and  send  to 
table  without  peeling  them. 

CREAMED  PARSNIPS. 

Boil  tender,  scrape  and  slice  lengthwise.  Put  over  the 
fire  with  two  tablespoonfuls  of  butter,  pepper,  and  salt, 
and  a  little  minced  parsley.  Shake  until  the  mixture 
boils.  Dish  the  parsnips,  add  to  the  sauce  three  table- 
spoonfuls  of  cream  in  which  has  been  stirred  a  quarter- 
spoonful  of  flour.  Boil  once,  and  pour  over  the  parsnips. 


648  •  DECEMBER. 

SUSIE'S  BREAD  PUDDING. 

i  quart  of  milk  ;  4  eggs;  the  whites  of  three,  more  foi 
meringue;  2  cups  fine  dry  crumbs;  i  tablespoonful  melt- 
ed butter  ;  i  cup  of  sugar  ;  juice  and  half  the  grated  peel 
of  i  lemdn. 

Beat  eggs,  sugar,  and  butter  light.  Soak  the  crumbs  in 
the  milk,  and  mix  well,  beating  long  and  hard.  When 
nearly  done  spread  with  a  meringue  made  of  the  whipped 
whites  of  three  eggs  and  a  little  powdered  sugar.  Eat 
cold. 


tl)ebne0bag. 


A  Plain  Soup. 

Jugged  Rabbits.  Macaroni  with  Cheese. 

Cauliflower.  Beets. 


Rusk    Fritters. 

A  PLAIN  SOUP. 

5  Ibs.  shin  of  beef— meat  sliced  and  bones  cracked  ; 
4  turnips ;  4  carrots  ;  3  stalks  of  celery  ;  i  large  onion 
stuck  with  6  cloves ;  bunch  of  herbs  ;  pepper  and  salt  ; 
6  quarts  of  water. 

Put  meat,  bones  and  sliced  vegetables  on  with  the 
water,  and  cook  slowly  four  hours.  At  the  end  of  two 
hours  take  out  a  cupful  of  the  meat,  and  spread  out  tc 
cool.  When  the  four  hours  are  up,  strain  the  soup,  rub- 
bing the  vegetables  through  a  colander ;  cool,  skim,  and  sea- 
son ;  add  the  cooled  meat  cut  into  dice,  heat  to  boiling, 
and  serve.  Put  the  meat  and  bones  left  in  the  colander 
into  the  stock-jar,  with  all  of  the  soup  not  used  to-day. 

JUGGED  RABBITS. 

Skin,  clean  with  care,  and  joint  the  rabbits  as  for  fricas- 
see. Lay  thin  slices  of  fat  salt  pork  in  the  bottom  of  a 
stoneware  jar  ;  lay  upon  them  pieces  of  rabbits  ;  strew 
with  minced  onion  and  parsley  ;  put  in  more  pork  and 
more  rabbit,  etc.  Add  a  cup  of  your  soup  or  other  gravy. 


FIRST  WEEK— WEDNESDAY.  649 

When  all  are  in  put  on  the  cover  of  the  jar,  fitting  closely, 
and  set  in  a  pot  of  warm  water.  Tie  a  piece  of  thick 
paper  over  the  top  of  the  jar  to  keep  in  the  steam.  Cook 
steadily  two  hours — longer  should  you  find,  upon  opening 
the  jar,  that  the  meat  is  not  tender.  When  it  is  done, 
dish  the  meat,  strain  the  gravy  into  a  saucepan,  and  set 
in  cold  water  to  throw  up  the  fat.  Take  this  off;  add  a 
little  currant  jelly,  browned  Hour,  wet  with  water,  and  a 
glass  of  claret.  Boil  one  minute  and  pour  over  the  meat. 

MACARONI  WITH  CHEESE. 

Break  half  a  pound  of  macaroni  into  short  pieces,  and 
cook  tender  in  hot  salted  water.  When  nearly  done,  stir 
in  a  tablespoonful  of  butter.  When  tender,  drain  ;  stir 
in  two  great  spoonfuls  of  grated  cheese,  salt  to  taste,  and 
a  little  cayenne.  Stir  over  the  fire  until  the  cheese  is 
melted  ;  put  in  a  spoonful  of  butter,  and  dish. 

CAULIFLOWER. 

Boil  the  cauliflower  in  plenty  of  hot  salted  water.  When 
done,  which  should  be  in  about  twenty  minutes,  drain  and 
dish,  the  flower  upward.  Pour  over  it  a  cup  of  drawn 
butter,  seasoned  with  pepper,  salt,  and  the  juice  of  half  a 
lemon. 

BEETS. 

Boil  more  than  an  hour,  scrape  and  slice  round.  Dish, 
and  pour  upon  them  a  little  butter  heated  with  a  like 
quantity  of  vinegar,  and  seasoned  with  pepper  and  salt. 

RUSK  FRITTERS. 

12  stale  rusks  ;  5  eggs;  4  tablespoonfuls  of  white  sugar  ; 
2  glasses  of  sherry. 

Cut  all  the  crust  from  the  rusks  and  divide  each  into 
two  or  three  pieces  of  equal  size.  The  slices  should  be  an 
inch  thick.  Pour  the  wine  over  them  ;  let  them  lie  in  it 
five  minutes,  then  drain  upon  a  sieve.  Beat  eggs  and 
sugar  together.  Lay  the  soaked  rusks  in  these  for  a  min- 
ute, turning  over  and  over,  so  as  to  coat  them  well.  Fry 
in  boiling  lard^to  a  golden  brown.  Drain  well  and  sprinkle 
with  powdered  sugar  mixed  with  cinnamon,  and  serve  hot 
with  or  without  sauce. 
28 


6$0  DECEMBER. 

Jtrat 


Celery   Soup. 
Boiled  Beef  Tongue  with  Sauce  Piquante. 

Baked  Beans. 
Baked  Tomatoes.  Chopped  Potatoes. 

Lemon  Puddings. 

CELERY  SOUP. 

12  stalks  of  celery  ;  3  pints  of  soup-stock;  i  cup  of 
milk  ;  pepper  and  salt  ;  i  teaspoonful  of  sugar  ;  -J  onion  ; 
i  teaspoonful  of  flour  wet  up  in  cold  milk. 

Scrape  and  cut  up  the  celery  into  inch  lengths.  Cook 
fifteen  minutes  in  a  little  hot  water  ;  drain  and  add  three 
pints  of  stock  with  the  onion  ;  stew  gently  until  the  celery 
is  very  soft.  Pulp  through  a  colander  into  the  soup  ; 
season  and  return  to  the  fire.  Boil  up  ;  put  in  the  sugar 
and  pour  into  the  tureen.  Add  a  cup  of  boiling  milk 
thickened  with  the  flour. 

BOILED  BEEF'S  TONGUE  WITH  SAUCE  PIQUANTE. 
Soak  the  tongue  —  a  corned  one  —  three  hours;  wash 
well  and  cook  in  plenty  of  boiling  water,  fifteen  minutes 
per  pound.  Trim  off  the  root  ;  skin  and  dish,  pouring 
over  it  a  cupful  of  rich  drawn  butter  in  which  has  been 
stirred  a  great  spoonful  of  capers,  pickled  nasturtium-seed, 
or  of  green  pickle  chopped. 

BAKED  BEANS. 

Soak  a  quart  of  navy  or  kidney-beans  all  night.  In  the 
morning  put  on  to  boil  in  cold  watep,  and  cook  soft. 
Half  an  hour  before  taking  them  up,  put  in  a  piece  of 
streaked  salt  pork,  three  or  four  inches  square.  When 
the  beans  are  soft,  drain  ;  put  into  a  bake-dish  with  the 
pork  half  browned  in  the  middle.  Score  the  rind  of  the 
parboiled  pork  ;  cover  the  dish,  and  bake  one  hour  —  then 
brown. 

BAKED  TOMATOES. 

Drain  off  most  of  the  juice  from  a  can  of  tomatoes 
(Add  to  the  tongue  pot-liquor,  by  and  by  ;  boil  together 


FIRST  WEEK— FRIDAY.  6$ I 

ten  minutes,  and  pour  into  the  stock -jar.)  Put  the  toma- 
toes into  a  pudding-dish  ;  season  with  pepper,  salt,  sugar, 
and  butter;  strew  fine  crumbs  over  all;  bake,  covered, 
half  an  hour,  and  brown  quickly. 

CHOPPED  POTATOES. 

Boil  potatoes,  and  let  them  get  cold.  Chop  rather 
coarsely ;  put  into  a  saucepan,  with  a  couple  of  spoonfuls 
of  butter,  a  little  pepper  and  salt,  and  shake  and  stir  until 
very  hot. 

LEMON  PUDDINGS. 

6  butter  crackers,  soaked  in  water,  and  crushed  to  a 
pulp  ;  3  lemons  ;  half  the  grated  peel ;  i  cup  of  molasses  ; 
i  tablespoonful  melted  butter ;  a  pinch  of  salt ;  good  pie- 
paste. 

Pare  away  all  the  skin  of  the  lemons,  when  you  have 
grated  off  half  the  yellow  peel.  Chop  the  pulp  very  fine, 
and  remove  the  seeds.  Stir  this  into  the  crushed  crack- 
ers with  the  butter  and  salt.  Beat  in  the  molasses  grad- 
ually, then  the  lemon-peel.  Have  ready  small  pate-pans 
lined  with  paste ;  fill  with  the  mixture,  and  cook.  Eat 
cold,  but  fresh. 


JFtrst 


Bread  Soup. 

Lobster  Croquettes.  Braised  Grouse. 

Salsify  Fritters.  Sweet  Potatoes. 

Indian  Meal  Puffs. 

BREAD  SOUP. 

Save  your  crusts  for  several  days  for  this  soup.  Break 
about  half  a  pound  of  them  into  small  pieces,  and  lay  in 
an  open  oven  to  dry,  while  you  skim  your  soup-stock  ; 
add  an  onion,  and  put  over  the  fire  to  boil.  Cook  gently 
half  an  hour  ;  strain  ;  return  to  the  kettle,  and  when  it 
boils  again  put  in  the  crusts.  Cook  slowly  twenty  min- 
utes, stir,  and  beat  the  bread  to  a  porridge,  add  seasoning 
and  a  little  minced  parsley,  and  boil  one  minute. 


652  DECEMBER. 

LOBSTER  CROQUETTES. 

i  can  of  preserved  lobster  ;  2  eggs  ;  2  tablespoonfuls  of 
butter ;  £  cup  fine  crumbs  ;  yolks  of  two  hard-boiled 
eggs — pounded,  then  worked  into  the  butter  ;  juice  of 
half  a  lemon  ;  salt,  cayenne  pepper,  a  pinch  of  mace,  and 
-one  of  lemon-peel ;  beaten  yolks  of  2  raw  eggs. 

Mince  the  meat ;  work  in  the  warmed  butter  and  pound- 
ed yolks,  the  seasoning,  raw  eggs— at  last,  the  crumbs. 
Make  into  oblong  balls  or  rolls ;  roll  in  flour,  and  fry  in 
sweet  lard.  Drain  upon  clean  paper,  rolling  each  cro- 
quette lightly  upon  it,  and  dish.  Pass  cream  crackers  and 
sliced  lemon  with  these  excellent  croquettes,  and  make  a 
separate  course  of  them. 

BRAISED  GROUSE. 

Clean  thoroughly,  washing  out  the  inside  in  soda  and 
water,  and  then  rinsing  and  wiping.  Truss,  but  do  not 
stuff  the  birds  ;  tie  them  in  shape.  Cover  the  bottom  of 
a  saucepan  with  slices  of  fat  salt  pork  ;  lay  the  grouse 
upon  these  ;  sprinkle  minced  onion  and  parsley  over  them 
with  pepper,  salt,  and  a  little  sugar.  Cover  with  more 
pork,  and  pour  in  a  large  cupful  of  soup-stock,  or  other 
broth.  Jf  you  cannot  spare  this,  put  butter  and  water, 
although  it  is  not  so  good.  Cover  very  closely  ;  simmer 
one  hour ;  turn  the  birds,  and  cook — always  covered — 
until  tender.  Dish  the  grouse  ;  strain  the  gravy ;  thick- 
en with  browned  flour  ;  boil  up,  and  pour  into  a  boat. 
Partridges,  wild  pigeons,  and  tough  chickens  may  be 
cooked  in  this  way — also  ducks. 

SALSIFY  FRITTERS. 

Wash,  scrape,  and  grate  the  roots,  letting  them  fall  from 
the  grater  into  a  batter  made  of  two  eggs,  half  a  cup  of 
milk,  flour  enough  for  thin  batter,  and  a  little  salt  and 
pepper.  It  should  be  like  raw  fritters  when  mixed.  Drop, 
by  the  spoonful,  into  the  hot  fat.  As  fast  as  they  are  fried 
throw  into  a  hot  colander,  set  over  a  bowl  in  the  oven. 
Eat  hot. 

SWEET  POTATOES. 

See  Sunday  of  this  week. 


FIRST   WEEK—SATURDAY.  653 

INDIAN  MEAL  PUDDING. 

4  beaten  eggs  ;  i  quart  of  boiling  milk  ;  2  scant  cups 
white  "coin-flour,"  or  very  fine  meal;  £  cup  of  wheat 
dour;  i  scant  cup  powdered  sugar  ;  i  tablespoonful  but- 
ter ;  a  little  salt ;  i  tablespoonful  of  cream  of  tartar,  and 
half  as  much  soda  sifted  twice  through  the  flour;  £  tea- 
spoonful  mixed  cinnamon  and  nutmeg. 

Boil  the  milk ;  stir  in  the  meal,  flour,  and  salt.  Boil 
fifteen  minutes,  stirring  up  well  from  the  bottom.  Put 
into  a  bowl,  and  beat  hard  for  three  minutes.  When  cold 
add  beaten  eggs  and  sugar,  with  the  spice.  Whip  long 
and  thoroughly.  Bake  in  greased  cups  or  muffin-tins,  in 
a  steady  oven.  When  done,  turn  out,  and  eat  with  but- 
ter and  powdered  sugar. 


JFtrat  tDeek. 


Mock  Turtle  Soup. 

Baked  Mutton  Chops.  Macaroni  Pudding. 

Winter  Squash.  Cold  Slaw. 


Cracker  and  Jam  Pudding. 

MOCK  TURTLE  SOUP. 

Please  refer  to  Wednesday,  Third  Week  in  March,  foi 
a  long  and  minute  receipt  for  this  soup.  Make  enough 
for  three  days. 

BAKED  MUTTON  CHOPS. 

3  Ibs.  of  mutton  chops ;  5  fine  potatoes  ;  i  onion  ;  I 
kidney  ;  i  pint  of  oyster-liquor ;  pepper,  salt,  and  parsley ; 
I  tablespoonful  of  butter. 

Lay  one-third  of  the  chops — rid  of  all  the  fat  and  skin 
— in  a  baking-dish  ;  cover  with  potatoes  and  onions,  sliced 
very  thin  ;  sprinkle  with  salt  and  pepper.  Put  on  another 
layer  of  chops,  more  potatoes  and  onions,  then  the  sliced 
kidney.  Cover  with  potatoes  ;  season  ;  put  in  the  rest  of 
the  chops  ;  cover  with  onion  and  potatoes.  Pour  in  the 
oyster-liquor  and  melted  butter,  with  parsley,  pepper,  and 


654  DECEMBER. 

salt.     Cover  very  closely,  and  bake  in  a  moderate  oven 
three  hours.     Turn  out  upon  a  heated  flat  dish. 

MACARONI  PUDDING. 

Break  half  a  pound  of  macaroni  into  short  pieces,  and 
boil  twenty  minutes  in  hot,  salted  water.  Drain ;  add 
two  tablespoonfuls  of  grated  cheese,  the  minced  remains 
of  yesterday's  game,  or  some  other  cold  meat,  a  little 
chopped  ham,  and  four  beaten  eggs.  Mix  all  well,  wet- 
ting with  a  little  soup-stock — adding,  finally,  a  cup  of 
milk,  in  which  has  been  stirred  a  pinch  of  soda.  Pour 
into  a  greased  mould,  and  boil  one  hour.  Turn  out,  and 
serve  with  a  gravy  made  of  cold  gravy  left  from  yesterday, 
mixed  with  a  little  hot  stock,  strained,  thickened,  and 
boiled  for  one  minute. 

WINTER  SQUASH. 

Pare,  cut  up,  and  cook  soft  in  boiling  water,  a  little  salt. 
Drain;  mash  smooth,  pressing  out  all  the  water;  work  in 
butter,  pepper,  and  salt,  and  mound  in  a  deep  dish. 

COLD  SLAW. 

Shred  a  firm  cabbage,  and  pour  over  it  a  dressing  made 
in  these  proportions  :  One  teaspoonful  of  sugar,  half  as 
much  salt,  pepper,  and  made  mustard,  rubbed  smooth  in 
two  tablespoonfuls  of  oil,  and  then  beaten  up  very  gradu- 
ally with  five  tablespoonfuls  of  vinegar,  and  a  teaspoonful 
Colgate's  essence  of  celery. 

CRACKER  AND  JAM  PUDDING. 

3  eggs )  k  CUP  cracker-crumbs  ;  %  CUP  sugar ;  i  table- 
spoonful  of  butter ;  i  cup  of  milk  ;  £  lemon — juice  and 
grated  peel;  3  tablespoonfuls  of  jam. 

Heat  milk  and  crumbs  together  until  scalding.  Turn 
out  to  cool,  while  you  rub  butter  and  sugar  to  a  cream — 
adding  the  lemon.  Stir  in  the  beaten  yolks,  the  soaked 
cracker  and  milk — at  last,  the  whites.  Butter  a  bake-dish  ; 
put  the  jam  at  the  bottom  ;  fill  up  with  the  mixture,  and 
bake,  covered,  half  an  hour  ;  then  brown.  Eat  cold,  with 
sifted  sugar  on  top.  Or,  if  you  like,  you  can  put  a 
meringue  over  it  befere  taking  from  tie  oven. 


SECOND    WEEK— SUNDAY.  6$$ 


"  That  Soup  "  Again. 
Roast  Turkey,  Garnished  with  Sausages. 

Mashed  Turnips 

Canned  Corn  Pudding.  Sweet  Potatoes. 

Cranberry  Sauce. 


Orange  Snow  and  Snowdrift  Cake. 
Hot  Coffee. 

"  THAT  SOUP  "  AGAIN. 

Remove  every  particle  of  fat  from  the  top  of  your  stock. 
Take  out  what  is  needed  for  to-day,  and  heat  to  boiling — 
slowly. 

ROAST  TURKEY,  GARNISHED  WITH  SAUSAGES. 

Wash  out  the  turkey  carefully.  Stuff  as  usual,  adding 
a  little  cooked  sausage  to  the  dressing.  (Salt  the  giblets, 
and  keep  for  to-morrow.)  Lay  the  turkey  in  the  dripping- 
pan,  pour  a  great  cupful  of  boiling  water  over  it,  and  roast 
about  ten  minutes  per  pound — slowly  for  the  first  hour. 
Baste  faithfully  and  often,  dredging  with  flour,  and  basting 
with  butter  at  the  last.  Dish  the  turkey,  laying  boiled 
sausages  around  it.  Pour  the  fat  from  the  gravy  ;  thicken 
with  browned  flour ;  salt,  and  pepper.  Boil  once,  and 
serve  in  a  boat. 

MASHED  TURNIPS. 

Pare,  quarter,  and  cook  tender  in  boiling  water,  a  little 
salt.  Mash  arvd  press  in  a  heated  colander ;  work  in 
butter,  pepper,  and  salt ;  heap  smoothly  in  a  deep  dish, 
and  put  **clabs  "  of  pepper  on  top. 

CANNED  CORN  PUDDING. 

Drain,  and  chop  the  corn  fine,  add  a  tablespoonful  of 
melted  butter,  four  beaten  eggs  ;  a  large  cup  of  milk, 
with  an  even  teaspoonful  of  corn- starch  stirred  in  it,  with 
salt  and  pepper  to  taste.  Bake,  covered,  in  a  greased  pud- 
ding-dish one  hour  ;  then  brown  quickly. 


656  DECEMBER. 

•  SWEET  POTATOES. 
See  Sunday  of  First  Week  in  December. 

CRANBERRY  SAUCE. 

Cook  a  quart  of  cranberries  with  a  very  little  water, 
slowly,  in  a  porcelain  or  tinned  saucepan.  Stir  often, 
and  when  they  are  broken  all  to  pieces,  and  thick  as  mar- 
malade, take  off,  sweeten  liberally,  and  rub  through  a  col- 
ander. Wet  a  mould,  and  put  them  in  to  form. 

ORANGE  SNOW  AND  SNOWDRIFT  CAKE. 

4  large  sweet  oranges,  juice  of  all,  and  grated  peel  of 
one  ;  juice  and  half  the  grated  peel  of  i  lemon  ;  T  pack- 
age of  gelatine  soaked  in  i  cup  of  cold  water  ;  whites  of 
4  eggs,  whipped  stiff;  i  large  cup  of  powdered  sugar  ;  2 
cups  of  boiling  water. 

Mix  the  juice  and  peel  of  the  fruit  with  the  soaked 
gelatine,  add  the  sugar,  stir  well,  and  leave  them  for  one 
hour.  Pour  on  boiling  water,  and  stir  until  clear.  Strain, 
and  press  through  a  coarse  cloth.  When  cold,  and  be- 
ginning to  congeal,  whip  a  spoonful  at  a  time  into  the 
frothed  whites.  Put  into  a  wet  mould.  Do  this  of  course 
on  Saturday. 

For  Snowdrift  Cake,  please  refer  to  BREAKFAST,  LUNCH- 
EON AND  TEA,  page  340. 


)D  tele. 

Brown  Giblet  Soup. 

Minced  Turkey  and  Eggs.  Baked  Tomatoes. 

Stewed  Potatoes.  Raw  Celery. 

Plain  Rice  Pudding. 
A  "  Comfortable  Cup  of  Tea." 

BROWN  GIBLET  SOUP. 

Cut  each  giblet  into  three  pieces,  and  put  on  to  boil  in 
stock  made  of  the  remnant  of  your  mock   turtle   soup, 


SECOND    WEEK-MONDAY. 

diluted  with  water  and  strained.     Simmer  all  together  one 
hour. 

Chop  the  gizzard  fine,  pound  the  liver.  Make  what  is 
called  technically  a  roux,  by  putting  two  tablespoonfuls  of 
butter  into  a  saucepan,  and  when  it  bubbles,  stirring  in  a 
teaspoonlul  of  browned  flour,  and  continuing  to  stir  until 
they  are  well  mixed  and  smooth.  Add,  spoonful  by 
spoonful,  half  a  cup  of  boiling  soup,  then  the  pounded 
liver  ;  the  gizzard,  juice  of  half  a  lemon,  and  half  a  glass 
of  brown  sherry.  Stir  all  this  into  the  soup,  and  boil  up 
once.  Have  in  the  tureen  the  yolks  of  four  hard-boiled 
eggs,  each  quartered  with  a  keen  knife,  and  pour  the  soup 
upon  them. 

MINCED  TURKEY  AND  EGGS. 

Cut  all  the  meat  from  the  skeleton  of  the  turkey.  Put 
the  bones,  sinews,  skin,  and  stuffing  into  a  pot  with  three 
quarts  of  cold  water.  Set  at  the  back  of  the  range  and 
let  it  simmer  down  to  two  quarts.  Season,  and  set  away 
in  your  stock-pot. 

Divide  the  meat  intended  for  to-day  into  inch  long 
pieces,  tearing  rather  than  cutting  it.  Heat  the  skimmed 
gravy ;  add  as  much  drawn  butter  ;  two  beaten  eggs  ;  pep- 
per and  salt ;  put  in  the  minced  turkey  ;  set  back  over  the 
tire,  and  stir  until  very  hot.  Cover  the  bottom  of  a 
pudding-dish  with  fine  crumbs ;  pour  in  the  mixture  ; 
strew  crumbs  on  top,  and  bake  to  a  light  brown  in  a  quick 
oven.  Serve  in  the  bake- dish. 

BAKED  TOMATOES. 

Please  see  Thursday  of  last  week — the  First  Week  in 
December.  Add  the  surplus  juice  to  your  turkey-bone 
"stock." 

STEWED  POTATOES. 

Pare  and  cut  into  small  squares.  Lay  in  cold  water 
half  an  hour ;  cook  tender  in  hot  water,  a  little  salt. 
When  done — or  nearly — pour  this  off,  add  a-  cup  of  cold 
milk,  and  when  this  begins  to  simmer,  a  tablespoonful  of 
butter  rolled  in  flour,  pepper,  salt,  and  a  little  minced 
parsley.  Boil  gently  one  minute,  and  pour  into  a  deep 
dish. 


658  Df.CEAlBER. 

CELERY. 

Wash,  scrape,  and  cut  off  the  green  leaves.  Arrange 
the  best  stalks  in  a  celery-glass.  Put  two  or  three  green 
pieces  into  to-morrow's  soup-stock  while  boiling  ;  and  if 
you  have  time  cut  up  the  rest  into  short  bits,  and  put  in  a 
jar  or  wide-mouthed  bottle  of  vinegar  to  keep  for  salad- 
dressing. 

A  PLAIN  RICE  PUDDING. 

i  large  cup  of  rice  ;  2  quarts  of  milk ;  8  tablespoonfuls 
of  sugar  ;  i  teaspoonful  of  salt ;  I  great  spoonful  of  but- 
ter, melted  ;  nutmeg  and  cinnamon  to  taste. 

Soak  the  rice  two  hours  in  a  pint  of  the  milk.  Add, 
then,  the  rest  of  the  milk  and  the  other  ingredients. 
Bake,  covered,  two  hours ;  brown,  and  eat  cold. 


Qeconb  illeck. 


Simple  White  Soup. 

Stewed  Fillet  of  Veal.  Spinach. 

Boiled  Beans.  Mashed  Potatoes. 


Queen's  Toast. 

SIMPLE  WHITE  SOUP. 

Take  the  fat  from  the  top  of  your  turkey  soup-stock  ; 
strain,  rubbing  the  dressing  through  the  colander.  Sim- 
mer one  hour,  with  half  a  sliced  onion  and  four  tablespoon- 
fuls of  soaked  rice  in  it,  or  until  the  rice  is  soft.  Be  care- 
ful that  it  does  not  scorch.  Strain  through  the  soup-sieve 
into  the  tureen,  add  pepper  and  salt,  if  needed — finally  a 
cup  of  hot  milk  in  which  has  been  stirred  and  cooked  for 
one  minute  two  beaten  eggs. 

STEWED  FILLET  OF  VEAL. 

Lard  the  fillet  on  top  with  strips  of  fat  salt  pork  ;  lay  a 
few  slices  of  corned  ham  in  the  bottom  of  a  saucepan  ;  on 


SECOND    WEEK-TUESDAY.  659 

these  the  veal  ;  cover  with  sliced  ham  ;  season  with  pep- 
per, salt,  and  a  pinch  of  mace  ;  pour  in  a  cup  of  yester- 
day's soup,  weakened  with  water.  Cover  closely  and 
stew  two  hours,  turning  the  meat  at  the  end  of  the  first 
hour  ;  take  up  and  keep  the  meat  hot  over  boiling  water  ; 
add  some  browned  flour  and  a  tablespoonful  of  soaked  gela- 
tine to  the  gravy  when  you  have  strained  it,  boil  fast  and 
hard  until  it  is  thick,  and  of  a  glassy  brown.  Pour  on  the 
veal,  set  in  the  oven,  the  larded  side  upward,  and  shut 
the  door  for  a  few  minutes  to  "glaze  "  it.  Garnish  with 
light  and  dark  green  celery-tops.  Lay  the  ham  about  it. 

SPINACH. 

Boil  in  plenty  of  hot  salted  water,  for  twenty-five  min- 
utes. Drain,  chop  very  fine,  put  back  in  the  saucepan  with 
a  teaspoonful  of  sugar,  a  little  pepper,  salt,  and  mace,  and 
a  few  spoonfuls  of  milk  or  cream.  Beat  and  toss  until  it 
is  like  a  thick  green  custard,  and  pour  out  upon  slices  of 
fried  bread. 

BOILED  BEANS. 

Soak  all  night.  In  the  morning,  put  on  in  cold  water, 
and  cook  gently  until  soft.  Drain,  pepper  and  salt,  and 
pour  over  them,  when  dished,  a  little  good  drawn  butter. 

MASHED  POTATOES. 
Prepare  as  usual — without  browning. 

QUEEN'S  TOAST. 

Cut  thick  slices  of  stale  baker's  "bread  into  rounds  with 
a  cake-cutter  and  fry  to  a  nice  brown  in  hot  lard.  Dip 
each  slice  into  boiling  water  to  remove  the  grease ; 
sprinkle  with  a  mixture  of  powdered  sugar  and  cinnamon, 
and  pile  one  upon  the  other.  Serve  a  sauce  made  of 
powdered  sugar,  dissolved  in  the  strained  juice  of  a  lemon 
and  thinned  with  a  glass  of  wine.  Put  a  very  little  upon 
each  round.  Butter  sauces  are  too  rich  for  queen's  toast 


560  DECEMBER. 


Seconfo  tDeek. 

Beef  Gravy  Soup. 
Cannelon  of  Veal,  Oysters,  and  Sweetbreads. 

Potatoes    Sautes. 
Succotash.  Cranberry  Sauce. 

Impromptu  Plum  Pudding. 

BEEF  GRAVY  SOUP. 

4  Ibs.  of  coarse  lean  beef;  3  Ibs.  of  bones;  2  sliced 
onions  ;  2  turnips  ;  2  carrots  ;  bunch  of  sweet  herbs;  3  stalks 
of  celery;  pepper  and  salt ;  i  tablespoonful  corn-starch, 
wet  up  in  cold  water ;  5  quarts  of  water. 

Cut  the  beef  in  small  strips  and  fry  to  a  good  brown, 
in  plenty  of  dripping.  Take  out  the  meat  and  lightly  fry 
the  bones.  Remove  these  and  put  with  the  meat  into  the 
soup-pot.  Now  fry  in  the  same  fat  the  sliced  onions ; 
add  these,  when  brown,  to  the  meat  and  bones,  and  pour 
on  them  the  five  quarts  of  water.  Cook  slowly  one  hour  ; 
take  off  the  scum,  and  put  in  the  sliced  carrots,  turnips, 
the  celery  and  herbs.  Boil  gently  four  hours.  Strain  ; 
pick  out  the  meat  and  bones,  and  put,  well-seasoned,  into 
the  stock-jar.  Pulp  the  vegetables  into  the  soup  ;  season  ; 
pour  all  but  two  quarts  into  the  stock-jar,  and  set  aside. 
Cool  that  left  out  for  to-day,  skim  and  re-heat ;  add  the 
corn- starch'  boil  up  and  serve. 

CANNELON  OF  VEAL,  OYSTERS,  AND  SWEETBREADS. 

Chop  the  remains  of  your  stewed  fillet ;  boil,  blanch,  and 
cool  two  sweetbreads,  and  mince  very  fine.  Chop,  also, 
twelve  oysters.  Mix  all  these  together  with  a  cup  of  fine 
bread-crumbs ;  add  plenty  of  seasoning  and  two  beaten 
eggs.  Work  to  a  paste ;  flour  your  hands  and  make  into 
a  roll  *;ven  or  eight  inches  long,  and  three  or  four  inches 
in  diameter.  Envelope  this  in  a  crust  of  good  pie-paste, 
closing  the  open  ends  with  rounds  of  paste.  Lay  in  a 
floured  baking-pan,  the  joined  edges  downward,  and  bake 
in  a  steady  oven.  Just  before  taking  it  up  glaze  with 
butter. 


SECOND    WEEK— THURSDAY.  66 1 

POTATOES  SAUTES. 

Boil  an  J  slice  while  hot.  Put  into  a  frying-pan  with  a 
large  spoonful  of  butter,  pepper,  salt,  and  powdered  pars- 
ley. Stir  constantly  until  very  hot,  and  dish.  They 
must  not  be  at  all  brown  or  even  dry.  Serve  very  hot. 

SUCCOTASH. 

Empty  a  can  of  succotash  into  a  saucepan  ;  cover  with 
boiling  water,  a  little  salt,  and  cook  half  an  hour.  Turn 
off  the  water ;  pour  in  a  cup  of  milk,  and  when  this  boils, 
stir  in  a  tablespoonful  of  butter  rolled  in  flour ;  season 
with  pepper  and  salt ;  boil  once,  and  dish. 

CRANBERRY  SAUCE. 

If  you  have  none  ready  made,  prepare  according  to  re- 
ceipt given  for  Sunday  of  this  week.  It  is  well  to  make 
a  good  supply  at  a  time,  since  it  keeps  well  in  cold 
weather. 

IMPROMPTU  PLUM  PUDDING. 

2  cups  of  made  mince-meat — "  Atmore's  "  is  very  good ; 
i\  cups  prepared  flour;  6  beaten  eggs. 

Whip  the  yolks  and  stir  (with  additional  sugar,  if 
needed,)  into  the  mince-meat.  Beat  hard  for  two  or 
three  minutes.  Put  in  whisked  whites  and  the  flour 
alternately.  Butter  a  large  mould ;  put  in  the  mixture, 
leaving  room  for  the  swelling  of  the  pudding,  and  boil, 
without  the  intermission  of  a  moment,  for  five  hours. 
Turn  out  upon  a  hot  dish ;  pour  brandy  over  it,  and  light 
just  as  it  goes  into  the  dining-room.  Eat  with  rich  sauce. 


Scconir  \Sttk. 

Tomato  Soup. 

Glazed  Ham.  Potato  Puff, 

Chopped  Cabbage,  with  Sauce.  Celery  Salad. 


Corn-Starch  Cup-Cake. 
Chocolate. 

TOMATO  SOUP. 
Skim  the  fat  from  your  soup  stock,  and  put  it,  meat. 


662  DECEMBER. 

bones  and  all,  over  the  fire  with  a  can  of  tomatoes.  Sim- 
mer one  hour  and  strain,  rubbing  the  tomatoes  through 
the  colander.  Season  to  taste ;  return  to  the  fire,  and 
when  it  boils,  put  in  a  lump  of  sugar,  and  a  tablespoonful 
of  butter  cut  up  in  half  as  much  flour.  Boil  up  once. 

GLAZED  HAM. 

Put  into  cold  water  about  ten  o'clock  on  Wednesday 
night,  and  let  it  soak  until  the  fire  is  made  next  morning. 
Put  on  then  in  plenty  of  cold  water,  and  cook  eighteen  or 
twenty  minutes  per  pound.  Set  out  of  doors  when  done, 
in  a  large,  shallow  pan,  and  cover  with  the  pot-liquor. 
You  should  have  made,  meanwhile,  the  "  glaze,"  by  boil- 
ing down  a  cup  of  yesterday's  soup,  with  an  equal  quan- 
tity of  strained  pot-liquor,  until  the  result  was  a  thick 
brown  broth.  Add  a  tablespoonful  of  soaked  gelatine, 
and  set  the  mixture  in  boiling  water.  When  the  ham  is 
nearly,  or  quite  cold,  skim  carefully ;  wash  all  over  with 
the  glaze,  and  set  in  the  oven  to  harden.  If  not  quite 
thick  enough,  apply  a  second  coat  when  the  first  is  dry. 
Twist  frilled  paper  about  the  shank. 

POTATO  PUFF. 

Whip  hot  boiled  potatoes  light  and  soft  with  milk,  but- 
ter, and  salt.  Beat  in  two  whisked  eggs,  and  heap  irregu- 
larly within  a  buttered  bake-dish.  Brown  quickly,  and 
serve  in  the  dish  in  which  it  was  baked. 

CHOPPED  CABBAGE  WITH  SAUCE. 

Quarter  a  cabbage,  and  boil  tender  in  hot  salted  water. 
Chop  when  you  have  drained  it ;  season  with  pepper  and 
salt.  Drain  again,  pressing  out  the  water;  put  into  a  hot 
dish  and  pour  over  it  a  cup  of  drawn  butter,  having  for 
a  base  some  of  the  strained  ham- liquor,  into  which  have 
be*er.  stirred  a  tablespoonful  of  celery  vinegar  and  a  little 
made  mustard.  Send  up  hot. 

CELERY  SALAD. 

Scrape  and  cut  into  short  pieces.  Put  into  a  salad- 
bowl,  and  pour  over  it  a  dressing  such  as  was  made  for 
cold-slaw  on  Saturday,  First  Week  in  December. 


SECOND    WEEK— FRIDAY.  663 

CORN-STARCH  CUP-CAKE. 

5  eggs  ')  *  CUP  °f  butter ;  2  cups  of  sugar  ;  i  cup  sweet 
milk  ;  i  cup  of  corn-starch ;  2  cups  of  prepared  flour  ; 
vanilla  flavoring. 

Cream  butter  and  sugar;  beat  in  the  yolks,  the  milk, 
the  corn-starch  and  flour  mixed  together,  alternately  with 
the  whites — lastly,  the  vanilla.  Bake  in  small  loaves,  and 
eat  while  fresh.  Pass  hot  chocolate  with  them. 


BeconJr 


Oyster  Soup. 

Boiled  Chickens.  Browned  Potatoes. 

Baked  Sweet  Potatoes.  Scalloped  Squash. 


Baked  Custards. 


OYSTER   SOUP. 

2  quarts  of  oysters  ;  i  quart  of  milk  ;  2  tablespoonfuls 
of  butter ;  i  teacupful  hot  water ;  pepper,  salt  and  a  blade 
of  mace. 

Strain  all  the  liquor  from  the  oysters  ;  add  the  water, 
and  heat.  When  near  the  boil,  add  the  seasoning,  then, 
the  oysters.  Cook  about  five  minutes  from  the  time  they 
begin  to  simmer,  until  they  "  ruffle."  Stir  in  the  butter, 
cook  one  minute  and  pour  into  the  tureen.  Stir  in  the 
boiling  milk,  and  send  to  table. 

BOILED  CHICKENS. 

Clean  and  truss  the  chickens,  but  do  not  stuff  them. 
Sew  up  each  in  a  piece  of  mosquito-netting,  and  boil  in 
plenty  of  hot  salted  water.  Allow  about  twelve  minutes 
to  the  pound.  Undo  the  netting ;  wipe  the  chickens,  and 
rub  all  over  with  butter.  Send  up  in  a  boat  a  cup  of 
melted  butter  in  which  have  been  stirred  the  pounded 
yolks  of  two  hard  boiled  eggs,  and  some  powdered  01 
minced  parsley.  Pour  a  few  spoonfuls  over  the  chickens, 


664  DECEMBER. 

BROWNED  POTATOES. 

Boil  with  their  skins  on.  Throw  off  the  water ;  take 
each  potato  in  a  clean  towel,  and  hold  it  while  you  strip 
oft*  the  skin.  Lay  them,  when  peeled,  in  a  greased  baking- 
pan,  and  set  this  in  a  hot  oven.  Roast,  with  good  drip- 
ping, until  they  are  well  colored. 

BAKED  SWEET  POTATOES. 

Wash,  and  bake  soft  in  a  moderate  oven.  Serve  in 
their  "jackets." 

SCALLOPED  SQUASH. 

Pare,  slice,  and  mash.  Stir  in,  while  it  is  hot,  a  good 
spoonful  of  butter,  pepper  and  salt  to  taste,  and  two 
beaten  eggs.  Pour  into  a  buttered  dish ;  strew  fine 
crumbs  on  the  top,  and  bake,  covered,  half  an  hour — then 
brown  slightly. 

BAKED  CUSTARDS. 

i  quart  of  milk ;  4  beaten  eggs ;  5  tablespoonfuls  of 
sugar,  beaten  with  the  eggs  ;  nutmeg,  and  2  teaspoonfuls 
of  flavoring  extract. 

Scald  the  milk  ;  pour  upon  the  other  ingredients  ;  stir 
together  well ;  flavor,  and  pour  into  stone-china  cups. 
Set  these  in  a  pan  of  hot  water  ;  grate  nutmeg  upon  each, 
and  bake  until  firm.  Eat  cold  from  the  cups. 


0econfo  iUeek.  0  atari*  ag. 

Chicken  and  Sago  Soup 

Beefsteak  Pudding.  Boiled  Onions. 

Mashed  Potatoes.  Fried  Hominy. 

Sweet  Potato  Pie. 


CHICKEN  AND  SAGO  SOUP. 

Take  the  top  from  your  chicken   pot-liquor ;  add  the 
cracked  bones  of  the  chickens,  from  which  you  cut  the 


SECOND    WEEK— SATURDAY.  66$ 

meat  for  "  breakfast,  luncheon,  or  tea  ;  "  boil  gently  one 
hour.  Strain,  and  season  to  taste  ;  add  a  cup  of  soaked 
sago,  and  simmer  until  it  is  soft  and  clear. 

BEEFSTEAK  PUDDING. 

3  Ibsi.  of  rump  steak  ;  3  eggs  ;  2  cups  of  milk  ;  5  table- 
spoonfuls  of  prepared  flour  ;  pepper  and  salt ;  melted 
butter  ;  parsley  ;  French  mustard. 

Cut  the  steaks  into  pieces  rather  more  than  an  inch  wide 
and  long.  Beat  with  a  rolling-pin  ;  pepper  and  salt,  and 
dip  each  in  a  mixture  of  melted  butter  and  minced  par- 
sley, with  a  Tittle  French  mustard.  Lay  in  the  bottom  of 
a  greased  bake-dish  ;  pour  over  them  a  batter  made  of 
the  eggs,  flour,  and  milk,  bake  an  hour  and  a  quarter. 
Serve  in  the  bake-dish. 

BOILED  ONIONS. 

Cook  and  boil  in  salted  water  fifteen  minutes  ;  throw 
this  off,  and  cover  with  milk  and  water.  Cook  tender ; 
drain  ;  pepper  and  salt,  and  pour  in  a  cupful  of  drawn 
butter.  Simmer  five  minutes,  and  turn  out. 

MASHED  POTATOES. 

Prepare  in  the  usual  manner,  taking  care  not  to  get 
them  too  stiff. 

FRIED  HOMINY. 

Boil  hominy — the  fine-grained — the  day  before  you  want 
to  use  it.  When  perfectly  cold  and  stiff,  remove  the  skin 
from  the  top,  and  cut  the  hominy  into  neat  squares.  Flour 
and  salt  these,  and  fry  to  a  nice  brown  in  hot  lard  or 
dripping.  Drain  well,  and  eat  hot. 

SWEET  POTATO  PIE. 

Parboil ;  skin ;  ccTol,  and  slice  crosswise  firm  sweet 
potatoes.  Line  a  pie-dish  with  a  good  crust ;  put  in  a 
layer  of  sliced  potatoes  ;  sprinkle  abundantly  with  sugar ; 
scatter  in  four  or  five  whole  cloves,  and  cover  with  more 
slices.  Fill  the  dish  thus  :  put  in  a  liberal  tablespoonful 
of  melted  butter  ;  pour  in  a  little  water  and  a  teaspoonful 
of  lemon-juice  ;  cover  with  puff-paste,  and  bake.  Eat 
cold.  This  is  a  Virginia  dish,  and  very  nice. 


666  DECEMBER. 

®l)irir 

Ox-tail  Soup. 

Ducks  a  la  Mode.  Canned  Green  Peas 

Mashed  Turnips.  Scalloped  Cauliflower. 

Sponge  Cake  Souffle  Pudding. 


OX-TAIL  SOUP. 

2  ox-tails  ;  i  onion  ;  2  turnips  ;  2  carrots  ;  bunch  of 
sweet  herbs  ;  6  whole  cloves  ;  2  tablespoonfuls  of  catsup  ; 
i  glass  of  wine  ;  pepper  and  salt ;  %  lb.  of  lean  ham  ;  but- 
ter ;  water. 

Joint  the  tails,  and  slice  the  vegetables  and  ham.  Put 
two  tablespoonfuls  of  butter  into  the  soup  kettle,  with  the 
tails,  ham,  vegetables,  herbs,  and  a  pint  of  water.  Cover 
closely,  and  simmer  half  an  hour  after  they  begin  to  smoke. 
Add,  then,  six  quarts  of  water,  if  the  tails  are  of  a  fair 
size,  and  simmer  four  hours,  or  until  the  vegetables  are 
boiled  to  pieces  and  the  tails  very  tender.  Do  this  on 
Saturday  ;  season  the  soup,  and  turn  all  into  the  stock- 
jar.  On  Sunday  take  off  the  fat,  and  strain  the  soup, 
pulping  the  vegetables,  and  taking  out  the  pieces  of  tail. 
Put  these  into  the  stock-jar,  with  all  the  soup  you  do  not 
need  for  to-day  ;  also  the  bits  of  ham.  Heat  the  portion 
left  out  for  to-day  ;  stir  in  a  good  spoonful  of  browned 
flour  wet  in  water,  the  catsup  and  wine,  and  boil  up  fairly 
before  serving. 

DUCKS  A  LA  MODE. 

Joint  the  ducks  ;  pepper,  salt,  and  flour  them.  Fry  to 
a  light  brown  in  a  little  butter.  Put  into  a  saucepan  with 
a  cup  of  your  soup-stock — strained  off  before  pulping  the 
vegetables — a  tablespoonful  of  minced  onion,  pepper  and 
salt  to  taste.  Cover,  and  stew  tender ;  say  about  forty 
minutes  from  the  commencement  of  the  boil.  Keep  hot 
over  boiling  water  while  you  strain  the  giavy  ;  add  a  glass 
of  wine,  and  thicken  with  browned  flour.  Boil  until  thick, 
and  pour  over  the  ducks 


THIRD    WEEK-MONDAY.  66  J 

CANNED  GREEN  PEAS. 

Drain,  cover  with  boiling  water,  and  cook  tender. 
Pour  off  the  water  ;  dish,  and  stir  in  a  little  hot  butter, 
mixed  with  pspper,  salt,  and  a  dust  of  powdered  sugar. 
Tos?  and  mix  well,  and  serve  hot. 

MASHED  TURNIPS. 
See  Sunday,  Second  Week  in  December. 

SCALLOPED  CAULIFLOWER. 

Boil  twenty  minutes — tied  up  in  netting — in  hot  salted 
water.  Cut  into  small  clusters,  rejecting  the  main  stalk 
altogether.  Set  these  closely  together  in  a  buttered  bake- 
dish  ;  pour  drawn  butter  over  them,  and  sift  fine  crumbs 
thickly  upon  the  top.  Bake  in  a  good  oven  until  browned. 

SPONGE-CAKE  SOUFFLE"  PUDDING. 

12  square  (penny)  stale  sponge-cakes;  5  eggs;  i  cup 
of  milk  ;  2  glasses  of  sherry  ;  ^  cup  of  sugar. 

Lay  the  cakes  in  a  buttered  pudding-dish  ;  pour  the 
wine  over  them,  and  cover  for  half  an  hour.  Heat  the 
milk  ;  pour  upon  the  beaten  yolks  and  half  the  sugar. 
Stir  over  the  fire  until  quite  thick.  Pour,  gradually,  upon 
the  cakes,  letting  it  soak  in  well  before  adding  more. 
Put  into  the  oven,  and,  when  very  hot,  cover  with  the 
whites,  whisked  stiff  with  the  rest  of  the  sugar,  and  shut 
the  oven-door  until  the  meringue  is  colored.  Make  on 
Saturday,  and  eat  cold  on  Sunday. 


®l)tvtJ 


Second  Edition  Soup. 

Boiled  Cornel  Beef.  Roast  Potatoe 

Scalloped  Cabbage.  Horseradish  Sauce. 

Farina  Pudding. 


SECOND  EDITION  SOUP. 

Strain  off  the  soup  from  the  meat  in  your  stock-jar- 
heat  slowly  to  a  boil ;  put  in  a  cupful  of  the  best  parts  of 


668  DECEMBER. 

the   meat,  cut  neatly  from  the  joints,  and  divided   into 
square  bits.     Boil  one  minute,  and  pour  out. 

BOILED  CORNED   BEEF. 

Put  a  piece  of  brisket,  weighing  six  or  eight  pounds,  in 
plenty  of  cold  water.  Set  at  the  back  of  the  range  out  of 
everybody's  way,  and  cook  slowly,  allowing  eighteen  min- 
utes per  pound.  Take  up ;  wipe  carefully  ;  rub  all  over 
with  butter,  and  dish.  Serve  horseradish  sauce  with  it. 
Pour  the  pot-liquor  into  the  stock-jar. 

ROAST  POTATOES. 

Select  those  of  uniform  size,  and  roast  in  a  moderate 
oven  until  soft.  Wipe,  and  wrap  in  a  napkin,  spread 
upon  a  flat  dish. 

SCALLOPED  CABBAGE. 

When  your  beef  has  begun  to  boil  fairly,  put  in  a  firm 
white  cabbage,  from  which  you  have  stripped  the  outer 
leaves.  Cook  in  the  boiling  pot-liquor  until  tender. 
Take  out,  quarter,  and  let  it  cool  rapidly.  When  quite 
cold,  chop ;  stir  in  pepper  and  salt,  and  put  into  a  greased 
bake-dish.  Pour  over  it  half  a  cupful  of  soup-stock  ;  sift 
crumbs  thickly  on  the  top,  and  bake,  covered,  half  an 
hour,  or  until  very  hot  throughout ;  then  brown. 

HORSERADISH  SAUCE. 

Stir  two  tablespoonfuls  of  grated  horseradish  and  a 
tablespoonful  of  vinegar  into  a  cup  of  drawn  butter  until 
it  is  like  white  cream.  If  the  horseradish  be  put  up  in 
vinegar,  omit  the  tablespoonful  of  that  condiment. 

FARINA  PUDDING. 

i  quart  new  milk  ;  4  tablespoonfuls  of  farina  ;  4  eggs  ; 
5  tablespoonfuls  of  sugar  ;  nutmeg. 

Soak  the  farina  two  hours  in  a  little  water.  Scald  the 
milk  ;  stir  in  the  farina,  and  cook  ten  minutes,  using  the 
spoon  constantly.  Pour  upon  the  beaten  eggs  and  sugar. 
Beat  all  together  well.  Put  in  nutmeg  to  taste,  and  pour 
into  a  buttered  pudding-dish.  Bake  half  an  hour,  or  until 
firm  and  well  colored.  Eat  warm — not  hot. 


THIRD    WEEK— TUESDAY.  669 

5Ll)trb  UUfk.  (fuesirag. 

Split  Pea  Soup. 

Larded  Mutton  Chops.  Tomato  S.auce. 

Lima  Beans.  Macaroni  a  la  Cr§me. 

Apple  and  Tapioca  Pudding. 

SPLIT  PEA  SOUP. 

Soak  a  quart  of  split  peas  overnight.  Next  day,  put 
on  in  the  pot-liquor  from  your  corned  beef — having  re- 
moved the  fat  from  the  latter.  Add  an  onion,  sliced,  and 
three  stalks  of  celery,  with  a  few  sprigs  of  parsley,  cut  fine. 
Boil  gently — adding  boiling  water  should  the  liquid  sink 
too  much — three  hours.  Rub  through  a  colander  ;  return 
to  the  fire  ;  pepper,  and  stir  in  a  cup  of  milk,  in  which  has 
been  cooked  for  one  minute  a  tablespoonful  of  butter,  cut 
up  in  a  teaspoonful  of  flour.  Pour  out  at  once  upon  dice 
of  fried  bread  laid  in  the  tureen. 

LARDED  MUTTON  CHOPS. 

Cut  off  the  skin  and  fat.  Lard  the  chops  thickly  with 
strips  of  fat  pork.  Season  them  with  a  mixture  of  pepper, 
salt,  and  mace.  Put  into-  a  saucepan  ;  cover  with  a  little 
of  yesterday's  soup,  if  you  have  no  other  gravy,  and  a 
spoonful  of  tomato  catsup.  If  you  have  a  spoonful  or  two 
of  green  peas  left  from  Sunday,  put  them  in,  and  a  little 
minced  onion.  Cover,  and  cook  slowly  half  an  hour. 
Turn  the  chops,  and  cook  twenty  minutes  longer.  Take 
out,  and  keep  warm.  Strain  the  gravy ;  thicken  with 
browned  flour  awd  a  tablespoonful  of  chopped  cucumber 
pickle  ;  boil  two  minutes.  Put  in  the  chops,  and  simmer 
three  minutes.  Arrange  the  chops  upon  a  hot  dish,  and 
cover  with  the  gravy. 

TOMATO  SAUCE. 

Stew  a  can  of  tomatoes  twenty  minutes.  Pulp  through 
a  colander,  and  put  back  into  the  saucepan,  with  pepper, 
salt,  sugar,  and  a  great  spoonful  of  butter  rolled  in  flour. 
Simmer  twenty  minutes  more,  or  until  the  sauce  is  of  the 
consistency  of  boiled  custard. 


6/O  DECEMBER. 

LIMA  BEANS. 

Soak  the  dried  beans  all  night.  Next  day,  cook  soft, 
putting  them  on  in  cold  water,  and  boiling  slowly. 
Drain  ;  season  with  pepper,  salt,  and  butter,  and  dish. 

MACARONI  A  LA  CR£ME. 

Cook — having  broken  it  into  short  pieces — half  a  pound 
of  macaroni  ten  minutes  in  boiling  water.  Pour  this  off, 
and  add  a  cupful  of  milk,  with  a  little  salt.  Stew  tender 
in  this.  In  another  saucepan  heat  a  cup  of  milk,  thicken 
with  a  teaspoonful  of  flour,  stir  in  a  tablespoonful  of  but- 
ter, and,  at  last,  a  beaten  egg.  Drain  the  macaroni ; 
dish ;  stir  through  it  two  heaping  tablespoonfuls  of  grated 
cheese,  with  a  little  cayenne.  Pour  on  the  sauce,  and 
serve. 

APPLE  AND  TAPIOCA  PUDDING. 

i  teacupful  tapioca  ;  6  pippins,  pared  and  cored  ;  i 
quart  of  water ;  i  teaspoonful  of  salt ;  a  little  grated 
lemon-peel ;  sugar  ;  cloves. 

Cover  the  tapioca  with  three  cups  of  tepid  water,  and 
set  in  a  warm  place  for  five  hours,  stirring  once  in  awhile. 
Pack  the  apples  in  a  pudding-dish,  with  a  pinch  of  lemon- 
peel  in  each.  Add  a  cup  of  warm  water ;  cover  closely, 
and  cook  in  a  moderate  oven,  turning  as  they  cook  at  the 
bottom.  When  soft,  drain  off  the  water,  fill  the  centre  of 
each  apple  with  sugar,  put  a  clove  in  each,  and  pour  over 
them  the  tapioca.  Cover,  and  bake  one  hour.  Eat 
warm,  with  hard  sauce. 


(Zfytrb 


Rabbit  Soup. 

Venison  Steaks.  Oyster  Salad. 

Stewed  Celery.  Potatoes  a  la  Lyonnaise. 


Cottage  Pudding 

RABBIT  SOUP. 

i    large   rabbit ;    2  Ibs.  of  beef-bones  ;    2  slices  lean 
corned   ham  ;   i  large  onion  ;.  bunch  of  sweet  herbs ;  a 


THIRD    WEEK— WEDNESDAY.  t>J  I 

tablespoonfuls  of  tomato  sauce  ;  3  quarts  of  water  ;  raw 
egg- crumbs. 

Put  the  rabbit,  jointed,  the  cracked  bones,  sliced  ham 
and  onion,  and  chopped  herbs  on  in  the  water.  Fit  a 
tight  cover  upon  the  pot ;  set  a  weight  on  "top,  and  stew 
four  hours.  The  meat  should  be  in  rags.  Strain,  rubbing 
the  vegetables  through  the  colander.  Season,  cool,  and 
take  off  the  fat.  Put  over  the  fire,  add  some  tomato 
sauce  left  from  yesterday/  boil  up,  and  pour  out.  Chop 
a  little  of  the  soup-meat  fine  while  the  soup  is  cooling ; 
season;  work  in  some  fine  crumbs  and  a  beaten  egg. 
Make  into  balls,  flour  well,  and  fry  in  dripping.  Put 
these  into  the  tureen  before  the  soup  goes  in. 

VENISON  STEAKS. 

Trim  off  the  hard  skin,  and  flatten  each  steak  with  the 
side  of  a  hatchet.  Butter  the  gridiron  well,  and  have  the 
fire  clear  and  hot.  Turn  often,  not  to  lose  a  drop  of  the 
juice.  Cook  three  or  four  minutes  longer  than  you  would 
beefsteaks.  The  Vertical  Broiler  is  admirably  adapted  ' 
for  broiling  venison.  Have  ready,  in  a  hot  chafing-dish, 
a  tablespoonful  of  butter  for  each  pound  of  venison,  a 
pinch  of  salt,  a  little  pepper,  a  tablespoonful  of  currant 
jelly  for  each  pound,  and  a  glass  of  wine  for  every  four 
pounds.  This  should  be  warmed  by  the  hot  water 
beneath  the  dish,  by  the  time  the  venison  is  laid  in  it. 
Turn  the  steaks  twice  in  it ;  cover ;  put  fresh  boiling 
water  below,  or  light  the  lamp,  and  let  it  stand  five  min- 
utes before  serving. 

OYSTER  SALAD. 

i  quart  of  oysters — cut,  not  chopped,  to  pieces  ;  i 
bunch  of  celery,  also  cut  small ;  2  tablespoonfuls  best 
salad  oil ;  i  teaspoonful  of  powdered  sugar  ;  %  teaspoon- 
ful  of  salt,  and  the  same  of  pepper  and  of  made  mustard ; 
yolks  of  2  raw  eggs  ;  4  tablespoonfuls  cider  vinegar. 

Beat  the  yolks  light,  with  sugar,  salt,  pepper,  and  mus- 
tard. Whip  in,  gradually,  the  oil  until  the  mixture  is 
thick  ;  add  the  vinegar — beating  still — a  little  at  a  time. 
Put  the  oysters,  drained  and  cut  up,  with  the  celery,  into 
a  sal-id-dish ;  pour  over  them  the  dressing  ;  stir  in  well ; 


672  DECEMBER. 

garnish  with  a  fringe  of  delicate  celery-tops,  and  serve  as 
soon  as  possible. 

STEWED  CELERY. 

Scrape,  and  cut  the  stalks  into  rather  short  pieces. 
Cook  tender  in  boiling  salted  water  ;  drain  this  off,  and 
add  a  cupful  of  drawn  butter,  well  seasoned.  Simmer  in, 
this  five  minutes,  and  pour  into  a  deep  dish. 

POTATOES  A  LA  .LYONNAISE. 

12  parboiled  and  cold  potatoes;  i  chopped  onion; 
chopped  parsley,  pepper,  and  salt  ;  butter,  or  dripping, 
for  frying. 

Slice,  or  chop  the  potatoes.  Heat  the  dripping  in  a 
frying-pan.  Put  in  the  onion,  and  fry  one  minute  ;  then 
cook  the  potatoes,  adding  the  parsley  and  seasoning.. 
Shake  and  stir  constantly  lest  the  potatoes  should  stick  to 
the  pan,  or  brown.  They  should  be  done  in  five  minutes. 
Drain  off  the  fat  by  shaking  to  and  fro  in  a  hot  colander 
—  then  dish. 

COTTAGE  PUDDING. 

i  cup  of  sugar  ;  i  tablespoonful  of  butter,  creamed  with 
the  sugar  ;  2  eggs  ;  i  cup  of  milk  ;  3  cups  of  prepared 
flour  ;  i  teaspoonful  —  scant  —  of  salt. 

Rub  butter  and  sugar  together  ;  beat  up  with  the  };olks  ; 
add  the  milk,  the  whipped  whites  —  lastly,  the  flour.  Bake 
in  a  buttered  cake-mould.  Turn  out,  when  done,  upon  a 
hot  plate.  In  serving,  cut  in  slices,  and  eat  with  liquid 
sauce. 


fflijirb  ittttk.  Sfyuvstrag. 

Vermicelli  Soup. 

Veal  Cutlets  a  la  Milanaise.  Stewed  Beans. 

Hominy   Pudding.  Hot  Slaw. 

Pumpkin  Pie. 

VERMICELLI  SOUP. 

4  Ibs.  knuckle  of  veal  ;   i  Ib.  lean  ham  ;  2  carrots  ;   i 
onion  ;  4  stalks  of  celery  ;  bunch  of  herbs  :   i  great  spoon 


THIRD    WEEK— THURSDAY.  6/3 

ful  of  butter  ;  6  quarts  of  water  ;  4  tablespoonfuls  of  ver- 
micelli, broken  small,  and  boiled  ten  minutes  in  hot  salted 
water. 

Cut  up  the  veal  and  ham  into  small  pieces ;  slice  the 
vegetables  ;  put  into  a  soup-pot  in  which  you  have  melted 
a  great  spoonful  of  butter.  Set  where  it  will  heat  slowly  ; 
cover  closely,  and  leave  it  for  one  hour,  stirring  now  and 
then.  Pour  in,  then,  the  cold  water,  and  cook  gently 
four  hours.  Drain  off  the  liquid,  pick  out  meat  and 
bones,  and  put  into  the  stock-jar;  pour  on  all  the  soup 
not  wanted  for  to-day's  use,  season,  and  set  away.  Pulp 
the  vegetables  into  to-day's  soup  ;  season  ;  cool,  and  re- 
move the  fat.  Put  over  the  fire,  and  boil  and  skim  five 
minutes.  Add  the  vermicelli — simmer  one  minute,  and 
pour  out. 

VEAL  CUTLETS  A  LA  MILANAISE. 

Make  your  butcher  cut  the  cutlets  very  thin — about 
half  the  thickness  of  those  usually  sold.  Flatten  with  the 
side  of  a  hatchet ;  dip  in  beaten  yolk  of  egg,  then  in 
cracker-dust,  mixed  with  pepper  and  salt.  Fry  to  a  fine 
brown  in  hot  dripping.  Drain  off  the  fat ;  lay  upon  a  hot 
dish,  and  put  upon  the  middle  of  each  slice  (they  should 
not  be  more  than  four  inches  long  by  three  wide)  a  spoon- 
ful of  the  following  sauce  :  Make  a  half-cup  of  drawn  but- 
ter ;  stir  in  the  stiffened  white  of  an  egg,  with  a  table- 
spoonful  of  chopped  parsley,  and  the  juice  of  half  a  lemon. 
Beat  light  with  your  egg- whisk ;  heat  very  hot,  and  pour  out. 

STEWED  BEANS. 

Soak  white  beans  all  night.  Put  them  on  in  the  morn- 
ing in  cold  water,  and  cook  soft.  Drain,  and  pour  over 
them  some  nice  gravy — soup-stock,  if  you  have  no  other ; 
add  a  little  finely-minced  onion,  and  simmer  ten  minutes. 
Turn  out  without  draining. 

HOMINY  PUDDING. 

i  cupful  of  cold  boiled  hominy  (the  small-grained)  ;  2 
cups  of  milk  ;  i  heaping  teaspoonful  of  butter — warmed  ; 
i  teaspoonful  of  sugar  ;  3  eggs  ;  a  little  salt. 
29 


6/4  DECEMBER. 

Mix  all  together  in  a  smooth  batter/and  bake  in  a  but 
tered  pudding-dish.     Eat  hot. 

HOT  SLAW. 

Boil  the  cabbage  in  two  waters.  Drain,  when  tender ; 
chop  quickly,  press  out  all  the  water,  and  put  into  a  deep 
dish.  Heat  in  a  saucepan  half  a  cup  of  vinegar,  one 
tablespoonful  of  butter,  one  tablespoonful  of  sugar,  pep- 
per and  salt  at  discretion.  When  scalding,  add  a  half 
teaspoonful  of  flour  wet  with  water.  Boil  one  minute,  and 
pour  upon  the  cabbage.  If  you  have  celery  vinegar  at 
hand,  use  for  this  dressing. 

PUMPKIN  PIE. 
See  Friday,  Fourth  Week  in  November. 


Jrtirag. 


Corn  and  Tomato  Soup. 

Baked  Halibut.  Stewed  Pigeons. 

Mashed  Potatoes.  Fried  Salsify. 

Dorchester  Cracker  Plum  -Pudding. 

CORN  AND  TOMATO  SOUP. 

Take  the  fat  from  the  top  of  your  stock.  Drain  off  the 
soup,  and  add  a  can  of  corn,  chopped  fine,  and  the  same 
of  tomatoes,  rubbed  through  a  colander.  Cook  all  slowly 
one  hour  ;  add  what  seasoning  is  required,  and  pour  out. 

BAKED  HALIBUT. 

Get  a  cut  of  halibut  weighing  five  or  six  pounds,  and  lay 
for  two  hours  in  salt  and  water.  Wipe  dry,  and  score  the 
outer  skin.  Set  in  the  baking-pan  ;  pour  a  cupful  of  boil- 
ing water,  in  which  has  been  mixed  a  tablespoonful  of 
butter,  over  it,  and  bake  one  hour,  basting  often  with  but- 
ter-and-water.  When  a  fork  will  penetrate  it  easily,  it  is 


THIRD    WEEK— FRIDAY.  6?$ 

done.  Lay  upon  a  hot  dish  ;  add  a  little  boiling  water  to 
the  gra  /y,  stir  in  a  teaspoonful  of  anchovy  sauce,  the  juice 
of  half  a  lemon,  and  a  little  browned  flour,  wet  up  with 
cold  water.  Serve  in  a  boat  when  you  have  boiled  it  one 
minute. 

STEWED  PIGEONS. 

Clean  the  pigeons,  tie  them  in  shape,  and  cook  pre- 
cisely as  you  did  the  grouse  on  Friday,  First  Week  in 
December. 

MASHED  POTATOES. 
Serve  with  the  halibut. 

FRIED  SALSIFY. 

Scrape,  and  boil  until  tender.  Drain  and  cool.  Mash 
to  a  paste,  picking  out  the  fibres.  Add  a  very  little  milk, 
a  spoonful  of  butter  and  a  beaten  egg  and  a  half  for  each 
cupful  of  mashed  salsify.  Make  into  flat,  round  cakes  ; 
roll  in  flour,  and  fry  brown. 

DORCHESTER  CRACKER  PLUM-PUDDING. 

2  quarts  of  milk ;  6  Boston  crackers,  split  and  buttered ; 
8  eggs,  beaten  very  light ;  2  cups  of  sugar  -,  nutmeg, 
cloves,  and  cinnamon  to  taste  ;  i  Ib.  of  raisins,  seeded 
and  cut  in  two ;  i  teaspoonful  of  salt. 

Heat  the  milk  almost  to  boiling,  and  pour  upon  the 
beaten  eggs  and  sugar,  with  the  seasoning.  Do  not  boil 
it  again.  Butter  a  pudding-dish  ;  put  a  layer  of  buttered 
crackers  in  the  bottom,  buttered  side  up,  and  moisten 
with  a  few  spoonfuls  of  custard.  Cover  thickly  with 
raisins,  and  these  with  crackers,  buttered  side  downward. 
Moisten  with  hot  custard,  and  repeat  the  order  given, 
until  crackers  and  fruit  are  all  in  the  dish.  Pour  in  cus- 
tard until  only  the  surface  of  the  upper  layer  is  visible, 
but  not  enough  to  float  them.  Cover,  and  leave  all  night 
in  a  cold  place  Add  the  rest  of  the  custard  in  the  morn- 
ing, at  intervals  of  five  or  six  minutes  between  the  cupfuls. 
Bake,  covered,  two  hours  in  a  moderate  oven;  then 
brown.  Eat  hot,  with  sauce. 


6/6  DECEMBER. 


tihek. 

Sheep's  Head  and  Barley  Soup. 

Bacon  and  Eggs.  Cheese  Fondu 

Canned  String-Beans.  Mashed  Turnips. 

Lemon  Tartlets. 

SHEEP'S  HEAD  AND  BARLEY  SOUP. 

i  sheep's  head,  carefully  cleaned,  with  the  skin  on  ;  4 
pig's  feet,  also  cleaned  nicely ;  2  onions ;  2  turnips ;  2 
carrots ;  bunch  of  sweet  herbs  ;  i  can  of  tomatoes ;  £ 
cup  of  soup-barley,  soaked  two  hours  in  a  little  water ; 
7  quarts  of  water ;  pepper,  salt,  mace,  and  sugar. 

Crack  the  bones  of  the  head  and  feet ;  wash  very  well ; 
put  the  sliced  vegetables  and  the  herbs  into  a  pot  with 
the  water,  and  cook  gently  five  hours.  At  the  end  of 
three  hours  add  the  tomatoes.  Should  the  liquid  boil 
down  to  less  than  five  quarts  by  the  time  you  are  ready  to 
add  the  tomatoes,  replenish  from  the  tea-kettle.  When 
the  five  hours  are  up,  strain  off  the  soup.  Put  bones  and 
meat  into  the  stock -jar,  and  add  all  the  clear  soup  you  do 
not  want  to-day.  Season,  and  set  aside.  Now  pulp  the 
vegetables  into  the  soup  left  out  for  Saturday's  dinner  t 
season,  cool,  and  skim  off  the  fat.  Return  to  the  fire 
with  the  barley,  and  simmer  half  an  hour. 

BACON  AND  EGGS. 

Cut  one  pound  of  streaked  bacon  into  thin  long  slices ; 
put  into  a  frying-pan  and  cook  slowly,  turning  often,  until 
quite  crisp.  Pour  off  and  strain  the  fat,  and  pour  two 
tablespoonfuls  of  it  into  a  stone-china  or  block-tin  dish. 
Add  two  larger  spoonfuls  of  good  gravy  left  from  yester- 
day's pigeons,  with  as  much  cream,  in  which  have  been 
mixed  half  a  teaspoonful  of  flour  and  a  pinch  of  soda.  Set 
this  in  a  dripping-pan,  with  boiling  water  in  the  bottom, 
but  not  enough  to  overflow  the  dish,  and  stir  upon  the 
top  of 'the  range  until  quite  hot.  Then  break  upon  it  seven 
or  eight,  or  more  eggs,  and  put  into  a  quick  oven  to  "  set" 
When  firm,  send  to  table  with  the  bacon  laid  about  them. 


THIRD    WEEK— SATURDAY. 

CHEESE  FONDU. 

i  cup  dry  and  fine  bread-crumbs  ;  2  scant  cups  of  milk, 
ivith  a  pinch  of  soda  stirred  in  ;  £  Ib.  dry  cheese,  grated  ; 
3  beaten  eggs  ;  i  small  tablespoonful  of  melted  butter  \ 
pepper  and  salt. 

Soak  the  crumbs  in  the  milk  ;  beat  in  eggs,  butter,  sea- 
soning— finally  the  cheese.  Butter  a  pudding-dish  ;  pom 
in  the  mixture,  strew  crumbs  on  the  top,  and  bake  in  a 
rather  quick  oven  to  a  light  brown.  Serve  at  once,  as  it 
soon  falls. 

CANNED  STRING-BEANS. 

Cut  into  short  lengths ;  cover  with  hot,  salted  water,  and 
cook  forty  minutes.  Drain ;  dish,  and  stir  in  pepper,  salt, 
and  butter. 

MASHED  TURNIPS. 

See  Sunday,  Second  Week  in  December. 

LEMON  TARTLETS. 

5  eggs  )  5  tablespoonfuls  of  sugar ;  i  quart  of  milk ;  £ 
cup  of  prepared  flour;  i  lemon,  a  large  one — juice  and 
grated  peel  ;  a  pinch  of  salt. 

Heat  the  milk  ;  stir  in  the  flour  wet  with  a  little  cold 
milk,  and  heat  again,  stirring  all  the  while.  Pour  upon 
the  beaten  yolks  and  sugar  ;  cook  for  one  minute.  Take 
from  the  fire,  and  beat  in  the  lemon-juice  and  grated  rind. 
Have  ready,  baked  and  hot,  some  shells  of  purl-paste 
lining  "  patty-pans. "  Fill  with  the  mixture  and  cover 
each  with  a  meringue  made  of  the  whipped  whites  and  a 
little  powdered  sugar.  Put  into  the  oven  to  set,  and  Hght- 
ly  color  the  meringue.  Eat  fresh,  but  not  hot. 


678  DECEMBER. 


Jottrtl]  tflcek. 

Clear  Sago  Soup. 

Roast  Beef.  Potato  Balls. 

Fried  Sweet  Potatoes.  Apple  Sauce. 

Celery. 

Ribbon  Blanc-Mange. 
Coffee  and  Cake. 


CLEAR  SAGO  SOUP. 

Remove  the  fat  from  your  soup-jelly.  Pour  off  as 
much  as  you  need  for  to-day,  without  disturbing  the  sedi- 
ment. Heat,  simmer  and  skim  until  the  scum  ceases  to 
rise  ;  put  in  half  a  cup  of  German  sago  which  has  been 
soaking  one  hour  in  a  little  water.  Cook  gently  until 
clear. 

ROAST  BEEF. 

Lay  in  a  dripping-pan  and  pour  a  cup  of  boiling  water 
over  it.  Roast,  about  ten  minutes  per  pound,  basting 
frequently  and  copiously.  When  done,  dish  ;  pour  the 
strained  gravy  into  a  bowl  and  set  -in  ice-water  to  throw 
up  the  fat.  Remove  this,  return  the  gravy  to  the  fire, 
pepper,  salt,  and  thicken  with  browned  flour.  Boil  once, 
and  serve  in  a  boat. 

POTATO  BALLS. 

Mash  potatoes  very  light  with  butter,  milk  and  salt,  and 
beat  in  two  raw  eggs.  Put  into  a  buttered  saucepan, 
and  stir  until  hot  and  stiff.  Turn  out  and  let  the  paste 
get  cold.  Then  make  into  balls  ;  roll  each  in  flour ;  half 
an  hour  before  taking  up  the  roast  beef,  pour  off  nearly 
all  the  gravy,  and  lay  the  balls  about  the  meat  in  the 
dripping-pin.  Baste  them  whenever  you  baste  the  meat, 
and  cook  to  a  fine  brown.  Drain  off  the  grease,  and  serve 
as  a  garnish  to  the  beef,  when  dished. 

FRIED  SWEET  POTATOES. 

Boil,  peel,  and  let  them  get  cold.  Then  slice  length- 
wise; pepper,  salt,  flour,  and  fry  quickly  in  good  drip, 
ping.  Drain  well  and  serve  hot. 


FOURTH  WEEK—SUNDAY..  6/9 

APPLE  SAUCE. 
See  Wednesday,  Second  Week  in  November. 

CELERY. 
See  Monday  Second  Week  in  December. 

RIBBON  BLANC-MANGE. 

i  quart  of  milk  ;  i  package  Cooper's  gelatine  ;  f  cup 
of  sugar ;  i  great  spoonful  of  grated  chocolate,  wet  in 
a  very  little  cold  milk ;  beaten  yolk  of  one  egg ;  i  great 
spoonful  of  cranberry  juice  ;  vanilla  extract. 

Soak  the  gelatine  one  hour  in  a  cup  of  the  milk.  Heat 
the  rest  to  scalding ;  add  sugar  and  soaked  gelatine,  and 
stir  eight  minutes  over  the  fire.  Strain  through  a  muslin 
bag  into  four  bowls,  putting  equal  p'ortions  in  all.  Color 
one  brown  by  stirring  in  the  wet  chocolate ;  another  yel- 
low, by  beating  in  the  yolk  ;  a  third,  pink  with  cranberry 
juice,  or  currant  jelly.  Leave  the  fourth  white.  Return 
each  portion,  excepting  this  last,  to  the  fire  in  its  turn,  and 
stir  until  very  hot.  When  all  are  cold  and  beginning  to 
congeal,  wet  a  mould,  and  pour  in,  first,  half  of  the  white  ; 
next,  half  of  the  pink ;  thirdly,  half  of  the  yellow ; 
fourthly,  half  of  the  brown.  Upon  this  brown  empty  the 
rest  of  the  white,  and  let  the  pink,  yellow,  and  brown  fol- 
low in  course.  Let  each  of  the  eight  courses  get  firm 
enough  to  bear  the  next  before  adding  more.  Do  all  this 
on  Saturday.  On  Sunday,  turn  out  and  pass  with  light 
cake,  followed  by  coffee.  The  vanilla  extract  is  intended 
for  the  chocolate  only. 

This  is  a  beautiful  dish,  easy  and  safe. 


68O  DECEMBER. 

Jonrtl)  tthfk.  fftonbag. 

Cream  Soup. 

Larded  Beef.  Mashed  Potatoes, 

Baked  Tomatoes,  French  Mustard. 

Apples,  Oranges,  and  Nuts. 
Tea  and  Crackers. 

CREAM  SOUP. 

Put  the  contents  of  your  stock-pot  over  the  fire  ;  add 
as  much  boiling  water  as  is  needed  to  make  soup  for  to- 
day. First,  however,  take  out  the  sheep's  tongue,  and 
lay  it  aside.  Simmer  the  soup  for  one  hour ;  strain  and 
season  ;  return  to  the  fire,  and  when  it  is  hot,  add  a  table - 
spoonful  of  butter  rolled  in  flour ;  next,  the  sheep's 
tongue,  skinned  and  cut  into  dice.  Boil  up  ;  pour  into 
the  tureen,  and  stir  in  a  cup  of  hot  milk  in  which  two 
beaten  eggs  have  been  cooked  one  minute. 

LARDED  BEEF. 

Thrust  lardoons  of  fat  salt  pork  quite  through  your 
cold  roast,  when  you  have  trimmed  off  the  ragged  parts. 
Put  into  a  deep  pan ;  strew  with  chopped  herbs,  and 
minced  onion,  pepper,  salt,  and  four  or  five  whole  cloves ; 
also,  a  tablespoonful  of  chopped  green  pickle.  Half 
cover  with  broth  made  from  yesterday's  skimmed  gravy, 
and  a  little  soup-stock.  Cover  the  pan  closely,  .set  in  a 
moderate  oven,  and  cook  one  hour — more,  if  the  piece 
be  large.  Turn,  when  the  time  is  half  gone.  Dish  the 
meat,  strain,  and  thicken  the  gravy.  Give  it  one  boil , 
pour  a  little  upon  the  meat,  the  rest  into  a  boat. 

MASHED  POTATOES. 

Mash,  or  whip  up  light  with  milk,  butter  arid  salt,  and 
heap  roughly  upon  a  hot  dish. 

BAKED  TOMATOES. 

See  Thursday  of  First  Week  in  December.  Save  the 
surplus  juice. 


FOURTH   WEEK— TUESDAY.  68 1 

APPLES,  ORANGES,  AND  NUTS. 

S  ipply  clean  plates,  fruit-knives,  and  nut-crackers  with 
this  course. 

TEA  AND  CRACKERS. 
Pass,  without  further  change  of  plates. 


-fourtl) 

Baked  Soup. 

Mock  Pigeons.  Spinach. 

Potato  Puff.  Stewed  Corn. 

Arrowroot  Pudding,  Hot. 

BAKED  SOUP. 

3  Ibs.  of  beef,  cut  into  small  squares ;  \  Ib.  lean  ham, 
chopped  ;  i  Ib.  of  veal,  cut  small ;  2  onions  ;  2  carrots  ; 
2  tablespoonfuls  German  sago  ;  can  of  green  peas  ;  pep- 
per and  salt ;  6  quarts  of  water. 

Put  the  chopped  ham  in  the  bottom  of  a  broad  jar  that 
will  go  into  your  oven  :  cover  with  sliced  vegetables, 
some  of  the  peas  and  sago,  and  this  with  beef  or  veal. 
Pack  vegetables  and  meat  in  alternate  layers,  seasoning 
each  with  pepper  and  salt.  Pour  in  six  quarts  of  water, 
if  the  jar  will  hold  so  much;  fit  on  a  close  cover;  spread 
a  paste  of  flour  and  water  around  the  edge  to  keep  in  the 
steam  ;  set  in  a  dripping-pan  of  hot  water,  and  leave  in  a 
moderate  oven  six  hours,  replenishing  the  water  in  the 
pan,  now  and  then.  Dip  out  as  much  soup — just  as  it 
comes — as  you  want  for  to-day,  at  the  end  of  this  time  ; 
let  it  cool  sufficiently  to  enable  you  to  take  off  the  fat  ; 
heat  in  a  saucepan  just  to  the  boiling  point,  and  pour  into 
the  tureen.  Add  a  quart  of  boiling  water  and  a  little 
salt  to  the  contents  of  the  jar;  cover,  while  hot,  and  set 
away  in  a  cold  place,  as  stock — and  excellent  stock  it 
will  be. 

MOCK  PIGEONS. 

2  large  cutlets  of  veal,  cut  rather  thin,  and  beaten  flat ; 
\  Ib.  of  fat  salt  pork  ;  yolks  of  two  hard-boiled  eggs ;   I 
29* 


682  DECEMBER. 

cup  of  bread-crumbs  ;  pepper,  salt,  and  r  tablespoonful 
of  chopped  onion  pickle  ;  a  little  sugar ;  powdered  or 
minced  parsley  ;  a  little  oyster-liquor. 

Lay  the  cutlets  upon  a  dish,  and  spread  the  upper  side 
with  a  force-meat  made  of  the  ingredients  above  enume- 
rated ;  roll  each  up  closely  ;  bind  in  shape  with  soft  string, 
and  lay  in  a  dripping-pan.  Pour  over  them  two  cupmls 
of  boiling  water,  in  which  have  been  mixed  two  tablespoon- 
fuls  of  butter,  and  the  surplus  tomato-juice  saved  from 
yesterday's  can  of  tomatoes.  Cover  with  another  pan  of 
the  same  size — inverted — and  set  in  a  steady  oven.  Bake 
a  little  over  an  hour — half  an  hour  more,  should  the 
" pigeons"  be  large.  Take  them  up  when  tender,  and 
brown,  clip,  and  withdraw  the  strings,  and  keep  hot  while 
you  strain,  season,  and  thicken  the  gravy.  Boil  one  min- 
ute, and  pour  into  a  boat. 

SPINACH. 
See  Tuesday,  Second  Week  in  December. 

POTATO  PUFFS. 

See  Thursday,  Second  Week  in  December. 
STEWED  CORN. 

Empty  a  can  of  corn  into  a  saucepan  ;  cover  with  boil- 
ing salted  water,  and  stew  half  an  hour.  Drain  off  the 
water,  and  cover  the  corn  with  a  cupful  of  drawn  butter, 
well  seasoned.  Simmer,  stirring  often,  fifteen  minutes, 
and  pour  out. 

ARROWROOT  PUDDING — HOT. 

3  even  tablespoonfuls  arrowroot ;  i  quart  fresh  milk ; 
i  tablespoonful  of  butter ;  4  tablespoonfuls  of  sugar  ;  4 
eggs,  beaten  light ;  nutmeg  and  vanilla  flavoring. 

Scald  the  milk  ;  wet  the  arrowroot  with  cold  water,  and 
stir  into  the  hot  milk,  until  the  latter  is  well  thickened. 
Cream  the  butter  and  sugar  ;  beat  up  very  light  with  the 
eggs,  and  stir  into  the  thickened  milk.  Flavor  ;  pour  into 
a  buttered  mould  ;  set  in  a  pot  of  boiling  water — not  deep 
enough  to  float  it — and  boil  steadily  for  one  hour.  Set 
in  cold  water  one  minute,  and  turn  out  upon  a  hot  dish. 
Eat  with  brandy  or  wine  sauce.  It  is  very  nice. 


FOURTH  WEEK—WEDNESDAY.  683 


Jiourtt)  ilUek.  Uhfrncstrag. 

Sweetbread  Ball  Soup. 

Chicken  and  Ham  Pie.  Rice  Croquettes 

Stewed  Salsify.  Creamed  Potatoes. 


Cup  Puddings. 


SWEETBREAD  BALL  SOUP. 

Boil,  blanch,  cool,  and  chop  very  fine  two  sweetbreads  • 
mix  with  them  one-third  their  bulk  of  fine  crumbs,  previous- 
ly soaked,  and  rubbed  smooth  with  a  little  cream.  Beat  up 
the  yolk  of  a  raw  egg,  and  work  all  with  pepper  and  salt  to 
a  paste.  'Make  into  small  balls  with  floured  hands,  and 
set  by  for  half  an  hour  in  a  cold  place.  Strain  off  two 
quarts  of  soup  from  your  stock-jar,  when  you  have 
skimmed  it.  Heat  and  boil  slowly  five  minutes,  skimming 
it  well.  Drop  in  the  balls  very  carefully — not  to  break 
them  ;  simmer  ten  minutes  very  gently,  to  avoid  the  same 
catastrophe,  and  pour  into  the  tureen. 

CHICKEN  AND  HAM  PIE. 

1  chicken  ;   i  Ib.  of  lean  veal  ;  £  Ib.  corned  ham  ;  yolks 
of  3  hard-boiled  eggs  ;   i  cup  of  gravy  or  stock  ;  |-  can  of 
mushrooms  ;  pepper  and  salt ;  good  paste  for  cover. 

Joint  the  chicken;  cut  the  veal  and  ham  into  dice/ 
slice  the  mushrooms  and  yolks  ;  place  in  alternate  layers, 
seasoned  with  pepper  and  salt,  in  a  large  pudding-dish ; 
pour  in  the  gravy,  and  cover  with  a  thick  crust  of  good 
pastry.  Ornament  the  edges,  and  make  a  slit  in  the 
middle.  Bake  in  a  steady  oven,  and  when  almost  done, 
wash  over  with  beaten  egg. 

RICE  CROQUETTES. 

2  cups  of  cold  boiled  rice  ;  2  tablespoonfuls  of  melted 
butter  ;  3  beaten  eggs  ;  a  little  flour ;  2  tablespoonfuls  of 
sugar  ;  a  large  pinch  of  grated  lemon-peel,  and   salt  to 
taste  ;  raw  egg  and  pounded  cracker. 

Beat  eggs  and  sugar  together,  and  work  the  butter  into 
the  rice.  Stir  all  together ;  season ;  make  into  cro- 


684  DECEMBER. 

quettes  ;  roll  in  egg  and  cracker-crumbs,  and  fry,  a  few  at 
a  time,  in  sweet  lard.  Drain,  by  rolling  them  on  soft 
white  paper,,  and  eat  hot. 

STEWED  SALSIFY. 

Scrape,  dropping  into  cold  water  as  you  do  it ;  cook 
tender  in  boiling  salted  water;  drain  this  off;  pour  on  a 
cupful  of  drawn  butter,  and  stew  five  minutes.  Serve  in  a 
hot,  deep  dish. 

CREAMED  POTATOES. 

Boil,  and,  while  hot,  slice  the  potatoes.  Make  a  sauce 
by  heating  a  cup  of  milk,  stirring  into  it  a  great  spoonful 
of  butter,  a  scant  teaspoonful  of  corn-starch,  wet  in  cold 
water,  a  little  chopped  parsley,  and  boiling  until  thickened. 
Beat  in  the  frothed  white  of  an  egg,  and  pour  upon  the 
potatoes,  which  should  first  have  been  put  into  a  deep  dish 
and  sprinkled  with  pepper  and  salt. 

CUP  PUDDINGS. 

3  eggs  )  tne  weight  of  the  eggs  in  flour,  prepared ;  half 
their  weight  in  sugar ;  one-quarter  of  their  weight  in  but- 
ter ;  2  tablespoonfuls  of  milk  ;  a  little  nutmeg. 

Rub  butter  and  sugar  together ;  add  the  beaten  yolks, 
the  milk  ;  at  last,  the  whisked  whites  and  flour,  alternately.. 
Bake  in  small  buttered  tins,  or  cups.  Eat  warm,  without 
or  with  sauce,  according  to  your  preference. 


Jburtl) 


Noodle  Soup. 

Roast  Pig.  Apple  Sauce. 

Mashed  Potatoes.  Stewed  Celery. 

Mince  Pie. 

NOODLE  SOUP. 

Empty  your  stock-jar  into  the  soup-pot,  adding  as  much 
boiling  water  as  you'  may  need,  with  additional  seasoning, 


FOURTH  WEEK— THURSDAY.  685 

and  any  bones  you  may  chance  to  have.  Simmer  one 
hour,  or  more  ;  strain,  return  to  the  fire,  and  boil  and 
skim  for  five  minutes,  before  dropping  in  a  generous 
handful  of  noodles — dried,  or  fresh.  Simmer  twenty  min- 
utes. For  receipt  for  noodles,  please  consult  Wednesday, 
First  Week  hi  August. 

ROAST  PIG. 

See  that  your  butcher  has  done  his  part  well  in  clean- 
ing the  month-old  pig.  Rinse  out  with  soda  and  water, 
chen  with  fair  water,  wiping  the  pig  dry,  inside  and  out. 
Prepare  a  dressing  of  a  cupful  of  crumbs,  half  a  chopped 
onion,  two  teaspoonfuls  powdered  sage,  three  tablespoon- 
fuls  of  melted  butter,  a  saltspoonful  of  salt,  and  as  much 
pepper,  half  a  grated  nutmeg,  and  the  yolks  of  two  beaten 
eggs.  Moisten  with  half  a  cup  of  soup-stock,  and  .stuff 
the  little  fellow  into  his  original  size  and  shape.  Sew  him 
up,  and  place  in  a  kneeling  posture  in  a  dripping-pan, 
skewering  or  tying  his  legs  in  the  proper  position. 
Dredge  with  flour.  Pour  a  little  hot  salted  water  in  the 
dripping-pan.  Baste  with  butter  and  water  three  times  as 
the  pig  warms  ;  afterward,  with  gravy  from  the  dripping- 
pan.  When  he  begins  to  smoke  all  over,  rub  every  ten 
minutes  with  a  rag  dipped  in  melted  butter.  This  will 
keep  the  skin  from  cracking.  Roast  in  a  moderate, 
steady  oven  two  hours. 

Put  the  innocent — still  kneeling — upon  a  large  hot 
dish ;  surround  with  parsley  and  blanched  celery-tops. 
Put  a  wreath  of  green  about  his  neck,  and  a  sprig  of  cel- 
ery in  his  mouth. 

Skim  and  strain  the  gravy  ;  thicken  with  browned  flour  ; 
boil  up,  add  a  glass  of  wine  and  the  juice  of  a  lemon,  and 
serve  in  a  boat. 

In  carving,  cut  off  the  head  first ;  then  split  down  the 
back ;  take  off  hams  and  shoulders,  and  separate  the  ribs. 

MASHED  POTATOES. 
Prepare  and  serve  as  usual. 

STEWED  CELERY. 
See  Wednesday,  Third  Week  in  December  ' 


O50  DECEMBER 

MINCE  PIE. 

2  Ibs.  lean  fresh  beef,  boiled,  and,  when  cold,  chopped 
fine  ;  i  Ib.  beef  suet,  powdered ;  5  Ibs.  of  apples,  pared, 
cored,  and  chopped ;  2  Ibs.  of  raisins,  seeded  and 
chopped  ;  I  Ib.  sultana  raisins,  washed,  and  picked  over ; 
2  Ibs.  of  currants,  washed,  and  carefully  picked  over ;  £ 
Ib.  of  citron,  cut  up  fine  ;  2  tablespoonfuls  of  cinnamon ; 
i  powdered  nutmeg ;  2  tablespoonfnls  of  mace  ;  i  table- 
spoonful  of  cloves,  and  the  same,  each,  of  allspice  and 
fine  salt ;  2^  Ibs.  of  brown  sugar  ;  i  quart  brown  sherry  ; 
i  pint  best  brandy. 

Mix  all  these  thoroughly,  putting  in  the  liquor  last. 
Make  it,  at  least,  twenty-four  hours  before  it  is  needed. 
Keep  in  a  stone  jar,  with  a  tight  cover,  and  a  piece  of 
bladder  tied  over  the  top.  When  ready  to  bake  your 
pies,  line  greased  pie-dishes  with  good  paste,  put  in  the 
mince-meat,  and  lay  strips  of  pastry,  notched  with  a  jag- 
ging-iron  in  a  lattice  pattern,  over  the  top. 

This  mince-meat  will  keep  all  winter — if  not  used  up. 


Jburtt)  tDeck.  Jribag. 

Lobster  Soup. 

Ragout  of  Roast  Pig.  Puree  of  Canned  Peas. 

Sweet  Potatoes.  Cabbage  Salad. 


Rice  Pudding  Meringue. 

LOBSTER  SOUP. 

i  can  of  preserved  lobster  ;  2  anchovies  ;  i  onion  ;  i 
quart  of  milk  ;  bunch  of  sweet  herbs  ;  grated  rind  of  half 
a  lemon  ;  pinch  of  soda,  stirred  in  the  milk  ;  3  tablespoon- 
fuls of  butter  rolled  in  flour;  i  quart  of  water;  pepper 
and  salt ;  2  raw  eggs. 

Put  sliced  onion,  anchovies,  chopped  herbs,  lemon-peel 
and  the  can-liquor  on  in  the  water,  and  boil  down  to  a 
pint.  Strain,  put  in  the  chopped  lobster  meat,  with  pep- 
per and  salt.  Heat  to  a  boil ;  stir  in  the  floured  butter  ; 


FOURTH  WEEK— FRIDAY.      '  687 

simrner  fifteen  minutes  and  pour  into  the  tureen.  Add 
the  milk — boiling  hot — in  which  have  been  cooked  for 
two  minutes  two  beaten  eggs.  Send  around  sliced  lemon 
and  crackers  with  this  soup. 

RAGOUT  OF  ROAST  PIG. 

Slices  of  cold  roast  pig  ;  the  rest  of  the  can  of  mushrooms 
opened  on  Wednesday  ;  2  tablespoonfuls  of  butter  ;  3 
beaten  eggs  ;  i  Cupful  of  gravy  or  stock  ;  juice  and  grated 
peel  of  half  a  lemon  ;  chopped  parsley,  cayenne,  salt  and 
mace  to  taste. 

Put  gravy  and  mushrooms  into  a  saucepan  ;  heat  to 
boiling,  put  in  the  butter  rolled  in  flour,;  cut  the  slices  of 
pig  of  nearly  equal  size  ;  rub  over  with  pepper,  salt,  mace, 
and  lemon-peel  ;  put  them  into  the  gravy  and  make  very 
hot,  but  do  not  boil.  Stir  in  the  beaten  eggs  and  lemon- 
juice  ;  simmer  three  minutes  and  pour  into  .a  dish  lined 
with  crustless  slices  of  fried  bread. 

PUR^E  OF  CANNED  PEAS. 

Boil  the  peas  soft  in  hot  salt  water ;  drain,  and  pulp 
through  a  colander  into  a  saucepan.  Add  a  great  spoonful 
of  butter  rolled  in  flour ;  three  tablespoonfuls  of  milk  or 
cream,  a  little  sugar,  pepper  and  salt.  Simmer  five 
minutes — stirring  constantly — and  pour  out. 

SWEET  POTATOES. 
See  Sunday,  First  Week  in  December. 

CABBAGE  SALAD. 
See  "  Cold  Slaw,"  Saturday,  First  Week  in  December. 

RICE  PUDDING  MERINGUE. 

i  quart  of  fresh  milk  ;  i  cup  of  raw  rice  ;  2  tablespoon- 
fuls of  butter  ;  i  cup  of  sugar  ;  4  eggs  ;  grated  peel  of  ^ 
lemon  ;  a  little  mace  and  cinnamon. 

Soak  the  rice  in  the  milk  three  hours,  then  heat  in  a 
farina-kettle,  and  simmer  tender.  Cream  butter  and 
sugar,  add  the  beaten  yolks  and  one  beaten  white,  and 


688  DECEMBER. 

when  the  rice  has  cooled  a  little,  beat  all  together  with  the 
seasoning.  Bake  about  forty  minutes  in  a  buttered  pud- 
ding-dish. When  firmly  set,  cover  with  a  meringue  made 
of  three  whisked  whites  beaten  up  with  a  little  sugar  and 
lemon-juice. 

Jbtrrtl)  tlUek. 


Transparent  Soup. 

Larded  Rabbits.  Scalloped  Cauliflower. 

Fried  Parsnips.  Mashed  Turnips. 

Cabinet  Pudding. 


TRANSPARENT  SOUP. 

4  Ibs.  of  lean,  coarse  beef,  cut  into  strips  ;  2  slices  of 
lean  ham,  also  stripped  ;  2  tablespoonfuls  of  butter ;  2 
turnips  ;  i  carrot ;  2  onions  ;  2  stalks  of  celery  ;  pepper 
and  salt  to  taste ;  i  tablespoonful  of  gelatine,  soaked  two 
hours  in  a  little  cold  water ;  5  quarts  of  water ;  sweet 
herbs. 

Put  the  butter  into  the  soup-kettle ;  when  it  heats,  add 
the  meat,  cover  close,  and  set  where  it  will  heat  without 
scorching.  In  half  an  hour  set  directly  over  the  fire 
and  stir  until  the  meat  is  coated  with  a  brown  glaze.  Put 
in  a  pint  of  lukewarm  water,  and  when  this  has  boiled 
down  to  one-half,  add  four  quarts  and  a  half  of  cold  water  ; 
skim  off  the  top  and  boil  slowly  four  hours.  Cook,  in  a 
separate  saucepan,  the  sliced  carrot,  turnips,  herbs,  celery 
and  the  onions  ;  these  last  already  sliced  and  fried  in  drip- 
ping. Cover  with  a  quart  of  water,  and  boil  down  to  a 
pint.  Strain  off  the  clear  liquor,  and  add  to  the  soup.  Set 
aside  the  vegetables  without  pulping  them.  Now,  strain 
off  as  much  of  the  soup  as  is  needed  for  to  day,  and  let  it 
cool.  Put  the  rest,  .well  seasoned  with  salt  and  pepper, 
into  the  stock-jar  with  the  boiled  vegetables,  and  keep 
for  another  day. 

Take  all  the  fat  from  your  cooled  soup,  strain  through 
muslin  back  into  the  scalded  soup-kettle,  season,  boil  up 
and  skim  ;  add  the  soaked  gelatine,  and  stir  until  clear. 


FOURTH  WEEK— SATURDAY.  689 

LARDED  RABBITS. 

.  2  rabbits  ;  \  Ib.  fat  salt  pork  ;  i  cup  of  soup-stock — di- 
luted with  hot  water ;  bunch  of  herbs ;  £  onion ;  a  glass 
of  wine  ;  pepper  and  salt,  butter  and  flour. 

Divide  each  rabbit  into  quarters  ;  lard  the  upper  sides 
of  these  with  strips  of  pork.  Fry  until  lightly  browned. 
Put  into  a  saucepan  and  nearly  cover  with  broth  ;  strew 
with  onion,  parsley,  pepper  and  salt,  and  simmer  forty-five 
minutes,  or  until  tender.  Dish,  and  keep  the  rabbits  hot ; 
strain  the  gravy,  add  a  good  lump  of  butter  rolled  in 
browned  flour,  and  a  glass  of  wine  ;  boil  fairly  and  pour 
over  the  rabbits. 

SCALLOPED  CAULIFLOWER. 
See  Sunday,  Third  Week  in  December.    9 

FRIED  PARSNIPS. 

Boil  tender  ;  scrape  ;  slice  lengthwise,  season  with  pep- 
per and  salt,  dredge  with  flour,  and  fry  to  a  golden  brown 
with  lard  or  dripping.  Drain  and  serve  hot. 

MASHED  TURNIPS. 
See  Sunday,  Second  Week  in  December. 

CABINET  PUDDING. 

£  Ib.  of  prepared  flour;  J  Ib.  of  butter;  '5  eggs;  i£ 
Ibs.  of  sugar  ;  •£  Ib.  of  raisins,  seeded  and  cut  into  thirds  ; 
J  Ib.  currants,  washed  and  dried  ;  £  cup  of  milk ;  -J  lemon 
— juice  and  grated  peel. 

Cream  butter  and  sugar  ;  add  the  beaten  yolks,  the 
milk,  then  the  flour  and  whipped  whites,  by  turns.  Last 
of  all,  stir  in  the  fruit,  well  dredged.  Turn  into  a  well- 
buttered  mould  and  boil  steadily  nearly  three  hours.  Be 
careful  that  the  water  does  not  bubble  over  the  top  of 
the  mould.  When  done,  dip  in  cold  water  for  one  minute ; 
turn  out,  and  eat  with  hot,  sweet  sauce. 


Company    Dinners. 


JANUARY. 

OYSTERS  ON  THE  HALF  SHELL. 

JULIENNE  SOUP. 
HALIBUT  A  LA  ROYALE. 

ROAST  TURKEY,  CRANBERRY  SAUCE. 
POTATOES  A  LA  DUCHESSE.  CELERY. 

JUGGED  RABBIT.  ROAST  BEEF. 

FRENCH  BEANS  SAUTES.  SALAD, 

CRACKERS  AND  CHEESE. 
MINCE  PIE.         VANILLA  CREAM.        FRUIT.        COFFEE, 


FEBRUARY. 

OYSTERS  ON  THE  HALF  SHELL. 

CLEAR  VERMICELLI  SOUP. 
BOILED  COD,  SAUCE  HOLLANDAISE.         STEWED  PIGEONS. 

POTATOES  AU  NATUREL.  GREEN  PEAS. 

ROAST  DUCK.         FILET  DE  BCEUF.        CELERY,  STEWED. 

SALAD. 

CHEESE  AND  WAFERS.  CABINET  PUDDING. 

TUTTI  FRUTTI  CREAM.       FRUIT.       COFFEE. 


692  COMPANY  DINNERS. 

MARCH. 

ROMAN  PUNCH. 

MOCK  TURTLE  SOUP. 

OYSTER  PIE.         SMOTHERED  CHICKEN.         GREEN  PEAS 

CELERY. 
VENISON  STEAKS.  BEEF  A  LA  MODE  DE  ROME, 

LETTUCE  SALAD.  BAKED  TOMATOES. 

CRACKERS  AND  CHEESE.  SLICED  APPLE  PIE. 

TURRET  CREAM.  FRUIT.  CAFE"  NOIR. 


APRIL. 

OYSTERS  ON  THE  HALF  SHELL. 

OX-HEAD  SOUP. 

BAKED  SHAD.  PATE"  OF  SWEETBREADS. 

SPINACH  AND  EGGS.  WHOLE  BERMUDA  POTATOES, 

SNIPE  ON  TOAST.  CELERY. 

BOILED  LEG  OF  MUTTON,  CAPER  SAUCE.  SALAD 

SCALLOPED  CAULIFLOWER. 

BIRD'S  NEST  PUDDING.  LEMON  ICE. 

FRUIT.  COFFEE, 


MAY. 

CLEAR  SOUP. 

BOILED  BASS,  WITH  MUSHROOMS.     ROAST  SWEETBREADS. 

BERMUDA  POTATOES,  AU  NATUREL.  GREEN  PEAS, 

BROILED  SQUABS.  ROAST  LAMB,  MINT  SAUCE. 

ASPARAGUS  ON  TOAST.  TOMATO  SALAD. 

STRAWBERRY  SHORT-CAKE  AND  CREAM. 

CHOCOLATE  BLANC-MANGE.  FRUIT  AND  ICES, 

COFFEE. 


COMPANY  DINNERS. 

JUNE. 

ROMAN  PUNCH. 

GREEN  PEA  SOUP. 

BOILED  SALMON.  LAMB  CHOPS. 

POTATOES  A  LA  LOUISE.         STUFFED  TOMATOES. 
SMOTHERED  CHICKENS.  LANGUE  DE  BCEUF. 

ASPARAGUS  ON  TOAST.  GREEN  PEAS. 

SNOW  CUSTARD.          ICES.         FRUIT  AND  DESSERT. 
STRAWBERRIES.  COFFEE. 


JULY. 

CONSOMME  SOUP. 
BROILED  SPANISH  MACKEREL.  FRIED  CHICKENS. 

RAW  CUCUMBERS.  SALAD. 

SALMI  OF  DUCKS.  BEEF  A  LA  MODE. 

BOILED  CORN.  NEW  POTATOES. 

CREAM  RASPBERRY  PIE.          SELF-FREEZING  ICE-CREAM, 

CRACKERS  AND  CHEESE. 
FRUIT.  COFFEE. 


AUGUST. 

MRS.  B.'s  CORN  SOUP. 

FILLETS  OF  HALIBUT,  WITH  POTATOES. 

DIJON  PATE\  DEVILLED  TOMATOES. 

BROILED  WOODCOCK.        BOILED  CHICKEN  AND  TONGUE. 

GREEN  PEAS.  STUFFED  EGG-PLANT. 

PEACH  LECHE  CREMA.     MELONS.      CAKES  AND  CHEESE, 

ICES.  COFFEE. 


694  COMPANY  DINNERS. 

'  SEPTEMBER. 

RAW  OYSTERS. 

TAPIOCA  SOUP. 
BAKED  BLUE  FISH. 

CASSEROLE  OF  RICE,  WITH  CHICKEN  AND  TONGUE. 
POTATOES  AU  MAITRE  D'HdTEL.       DEVILLED  CRABS. 

MOCK  QUAILS.  ROAST  LAMB. 

SPINACH  A.  LA  CREME.      SALAD.      CREAM  SQUASH. 

DIPLOMATIC  PUDDING.        PEACH  ICE  CREAM. 

COFFEE.  FRUIT. 


OCTOBER. 

RAW  OYSTERS. 

MOCK  TURTLE  SOUP. 

OYSTER  PATE".  FRICASSEE  OF  CALF'S  TONGUES. 

SALAD.  POTATOES  A  LA  PARISIENNE. 

CHICKENS  AND  MUSHROOMS. 

ROAST  BEEF  AND  YORKSHIRE  PUDDING. 
CAULIFLOWER  AU  GRATIN.        SWEET  POTATOES. 
AMBER  PUDDING.  DRUNKEN  DOMINIE. 

FRUIT.     ICES,  NUTS  AND  RAISINS.     CAFE  NOIR. 


NOVEMBER. 

ROMAN  PUNCH. 
CHICKEN  AND  CREAM  SOUP. 

PANNED  OYSTERS.  LAMB  CHOPS,  BREADED. 

CELERY  SALAD.  BAKED  TOMATOES. 

FRICASSEE  OF  GROUSE.  ROAST  SADDLE  OF  MUTTON. 

POTATOES  A  LA  DUCHESSE.  SALSIFY  SAUTE. 

CRACKERS  AND  CHEESE.  APPLE  MERINGUE  PIE. 

CHOCOLATE  TARTLETS.         FRUIT  AND  ICES. 

COFFEE. 


COMPANY  DINNERS.  695 

DECEMBER. 

OYSTERS  ON  THE  HALF  SHELL. 
MOCK  TURTLE  SOUP. 

LOBSTER  CROQUETTES.  STEWED  PIGEONS* 

POTATOES  X  LA  LYONNAISE.          CHEESE  FONDU. 

ROAST  HAUNCH  OF  VENISON. 

BOILED  BEEF  TONGUE,  SAUCE  PIQUANTE. 

SWEET  POTATOES.         OYSTER  SALAD. 
MACARONI  A  LA  CREME. 

MINCE  PIE.        CABINET  PUDDING.        FRUITS  AND  ICES, 
CAFE  NOIR. 


INDEX. 


SOUPS. 

PAGE 

A  la  Bonne  Femme  Soup  ....  422 

•  .....     ....  266 

Al'Italienne  "     ....     16 

"     ....  302 

All-night  "     ----  345 

Amber  "     ....  329 

Asparagus  (Green)       '•     ....  322 

(White)      "     ....  353 

Au  Julienne  "     ....     36 

Ayrshire  Broth  ...............  502 

Baked  (A)  Soup  .............  438 

11      (B)      "     .............  174 

"    Hotch  Potch  ..........  333 

Barley  Broth  .................  216 


"      Cream     Soup 
Bean  " 

"     Baked  " 

"    and  Celery    " 
11       "    Corn        " 
"      "  Tomato  " 
Bechamel  "     . 

Beef  «« 

"     and  Barley    " 
"    with      "         " 


588 
46 
634 
165 
231 
444 
413 
ii 
135 
176 
Beef  Bouillon  ................  469 

"     Gravy  Soup  ............  513 

"     Noodle    "     ............  455 

•'     Olives     "     ............  587 

"     Stock      "     .  ...........  495 

"    Tea  with  Noodles  ......  601 

Bisque  of  Lobster  ...........  388 

30 


Blanche's  Soup 100 

Bone  "     194 

Bouillon  of  Beef 278 

Bread  Soup  153 

"        "     651 

"    and  Cheese  Soup 389 

"       "        "        Porridge..  428 

"       "    Meat  Soup 541 

Broiled  Bones          "     365 

Brown  Beef  "     320 

"      Soup 415 

Butter  (or  Lima)  Bean  Soup..  442 

Cabbage  "     ..  417 

Calf's  feet  "     ..  no 

"      head  "     ..  258 

"        "     (plain)  "     ..  420 

Catfish  "     ..556 

Cauliflower  "     ..  624 

"         (without  Meat)  "     ..  493 

Celery  Soup 63 

••     126 

" 650 

Cheap      " 564 

Chicken  Broth 160 

"     190 

"  "       210 

"      and  Corn  Soup 457 

523 

"       Cream          "     626 

"       Panada 368 

."      and  Sago  Soup 664 

"       Soup 236 

"       (with  Eggs)  Soup 436 


698 


INDEX. 


PAGE 

Clam  Chowder  ..............  207 

"       ..............  355 

"      Soup  ..................  121 

"    ..................  270 


Clear  Gravy  Soup  ...........     55 

"      Sago        "    ...........  400 

"      Soup  ..................  227 

"        "     ..................  287 

"        "     ..................  484 

'  '      Vermicelli  Soup  .......     97 

Combination  "    ........     81 

Consomme  "    ........  411 

Convent  "    ,  .......  395 

Corn  "    ........  445 

"     (Canned)        "    ........  297 

"     Mrs.  B.'s         "    .......     479 

Crab  "    ........  418 

Cracker  "    ........  335 

Cream  "    ........  384 

11    ........  467 

"   ........  155 

"      Almond       "    ........  251 

Crust    Soup  .................  275 

Curry       "    .................  205 

"    .................  549 

Dieppe     "    .................  578 

Dresden  "    .................  224 

Dundee  Broth  .....  ..........  107 

Eel  Soup  ...................  249 

"    ............  .  ......  470 

Egg      "    ...................  516 

••        "    ...................  566 

"    ...................  627 

English  Soup  ................     74 

Excellent  Stock  Soup  .......  581 

Family  "     ........  606 

11  "    ........  102 

Fancy  Macaroni     "     ........  534 

Farina  "     ........  487 

Fine  White  "    .......  .-  3°7 

Fish  Chowder  ...............     52 

••  "      .............  481 


PAGB 

Fish  Chowder  Soup  .......  506 

French  Potage  ..........  ....  405 

Friar's   Soup  ...............  129 

Frugal      "     ................  280 

Game       "     ...............  ^  614 

German  Sago  Soup  .........     78 


Giblet  Soup  .................  137 

••     .................  188 

"     .................  433 

"        "     .................  536 

"     (Brown)  Soup  .........  656 

Good  Stock          "     .........  212 

"      White         "     .........  260 

Graham  "     .........  238 

"     .........  639 

Gravy  and  Sago  "     .........  114 

"       SouP  ...................  397 

Green  Bean  Soup  ............  562 

"       Pea       ••     ............  375 

......     ..  ..........  306 

Halibut  Chowder  ............  382 

Ham  and  Egg  Soup  ..........  245 

"        Veal    "    ..........  490 

Hash  (A)               ••    ..........  500 

Hasty                    "    ..........  184 

Hot  Pot  .....................  293 

Hotch-Potch  .................  124 

Irish  Broth  ..................  610 

Italian  Minestra  Soup  ........  295 

Paste            "    ........  407 

Jelly  Soup  ..................  380 

Jugged  Soup  ................  402 

Julienne    "    ................  157 

"     ................  379 

"     ................  539 

Kilkenny  "    ................  447 

Lexington  Soup  .............  86 

Lobster  Bisque  ..............  146 

"        (Quick)  Soup  ........  201 

"    ........  537 

Soup  ...............  .  686 

Macaroni  Soup  ..............  33 


INDEX. 


699 


PAGE 

Macaroni  Soup 132 

" 197 

"    304 

Marie's         "    141 

Marlowe       "     357 

Marrow-Bone  Soup 554 

Medley  "    486 

"    633 

Melange  "    246 

Milk  "    604 

"    and  Bread  "    229 

Minced  Beef       "    300 

Mock  Turtle       "    203 

41  Bean  Soup 117 

White    "    482 

Monday  Soup 464 

Mother's     "    ,.     83 

Mulligatawny  Soup 310 

Mutton  Broth 476 

' '        Noodle  Soup 520 

"        and  Oyster  Soup....  611 
"        Rice,     and     Tomato 

Broth 386 

"        with  Tapioca,  Soup.     43 

Next  Day's  Soup 274 

Noodle  "    684 

Oberlin  "    518 

Okra  and  Tomato  Soup 284 

Old  Hare  "    94 

Onion     .  "    282 

"      Maigre  ••    543 

Ox-cheek  Soup 478 

"     527 

Ox-head       "     271 

"     372 

Ox-tail          "     220 

"     SS8 

Oyster          "     179 

"     253 

Pea  and  Potato  Soup 342 

Peas,  Puree  of 72 

44  Peas  Porridge  Hot " 268 

Pea  (split)  Soup 105 


PAGB 

Pea  (split)  Soup  .............     22 

"        "    without  meat,  Soup  192 
41   and  Tomato  Soup  .......  423 

Poor  Roger's          "      .......   576 

Porridge,  Savory  ..........  .  .   199 

Potage  d  Croutons  ...........  440 

Potage  au  Riz  ...............  144 

Pot  au  Feu  ..................  262 


Pottage,  Red  ................  234 

Plain  Soup  ..................  180 

..................  648 

Potatoes,  Puree  of  ...........  370 

Potato  Soup  .......  ..........     92 

.................  150 

Quick  Beef  Soup  ....  ........  349 

"     Soup  .................  475 

Rabbit    44     .................  670 

Rechauffe  Soup  .............  233 

Rice  44       .............  425 

Rice  and  Tapioca  Soup  ......  373 

Rissole  "     ......  528 

Rule-of-Three  4'     ......  532 

Sago  "     ......  316 

Scotch  Broth  ................     19 

................  337 

"  ................  264 

44  Second  Thought"  Soup...  120 

Sheep's  Head  44     ...     66 

"     ...  324 

"        and  Barley4'     ...  676 
Sister  Anne's  '4     ...  459 

Soup  and  Bouilli  ...........  575 

44      Maigre  ..............  312 

...............    29 

Soupe  3.  la  Langue  .........  643 

Soupe  Verte  .................  255 

Squash  Soup  .....  ...........  426 

Squirrel     44     ................  489 

"    ................  553 

St.  Remo  Broth  .............  525 

Stew  Soup  ............  ......  392 

String-Bean  Soup  ...........  394 


INDEX. 


PAGE 

Summer  Soup 454 

44  Melange  Soup 363 

Sweetbread  ••  314 

Ball  "  683 

Tapioca  Soup 182 

*•  "  466 

Tomato  and  Bean  Soup 170 

41  Pea  "  359 

Tomatoes,  Puree  of 327 

Tomato  Soup 347 

"     58 

••     218 

"      (without  meat)  Soup.  408 

Transparent  Soup 688 

Turnip  "     568 

Veal  and  Rice  Broth 69 

"        Sago  Soup 49 

"        Tapioca  Broth 291 

Veal  Broth 403 

"    and  Oyster  Soup 623 

Vegetable  Consomme  Soup..  512 

dlaCrecy      "     ..  545 

"  with  Eggs      "     ..  471 

Venison  Soup. . . .  .• 635 

Vermicelli  "    26 

44    215 

41          "    240 

"     377 

Wednesday's  Soup ..........  163 

Western  4<     590 

White  Broth 583 

44     Stock  Soup 508 

44     Soup 89 

44     186 

44     (Simple)  Soup 658 

Winter  Pea          "     618 

FISH. 

Bass,  Boiled 459 

44          4<      with  Mushrooms.  327 

44      Fried 72 

Blue  Fish;  Baked 543 

44           Boiled 225 


PACK 

Cod,  Boiled 30 

44          4<      with  Sauce 163 

41          *4        4'     Caper  Sauce  234 

44      with  Macaroni 619 

44      Salt,  Pate  of 210 

Crab,  Devilled 440 

Fish  Chowder 52 

44     Mayonnaise  of 236 

Halibut,  Baked 193 

44        a  la  Royale 433 

44        Fillets  of 254 

41                4<        with   Pota- 
toes  493 

44        Steaks 23 

44  "      Broiled 158 

Lobster,  Devilled 174 

44        Croquettes 223 

44  "        652 

41        Fricassee 341 

44        Mayonnaise  of 446 

Mackerel,   Salt,   with   Cream 

Sauce in 

44  Spanish,   Broiled.  407 

Oysters,  Fried 92 

44        Panned 40 

Oyster  Pates 568 

Pie 129 

44      Salad 26! 

44    56 

44      Sauce 78 

Oysters,  Scalloped 26 

"        556 

Pickerel,  Baked 356 

4<        Cream 518 

Fried 592 

Salmon,  Boiled  396 

44        Scallops 370 

14        Croquettes 283 

44         Pudding 44 

44        Canned,  Fricasseed.  639 

Shad,  Baked 268 

Boiled 296 

44       Fried 312 


INDEX. 


701 


Shad,  Price,  au  Gratin. .'. ....  351 

44  Roe  Croquettes 313 

"  Roes  Scalloped 298 

Weak  Fish,  Fried '. .  208 

For  receipts  for  cooking  Trout, 
the  reader  is  referred  to  u  COM- 
MON SENSE  IN  THE  HOUSE- 
HOLD," No.  i,  pages  64  and  65. 

MEATS,  ENTREES,  ETC. 

Bacon  and  Apples,  Fried 98 

"        "     Eggs 676 

Beef  d  la  Mode 303 

44      "        "      du  Rome 213 

"      4<     Reine 560 

"     Boiled,  and  Vegetables..  469 

44     Bouillon  of ....278 

4 '     Braised 437 

"          "       Larded 499 

"     Browned  Mince  of 215 

44     Cannelon  of 564 

"     Corned,  Boiled 115 

266 

44  4<        and  Turnips...  441 

Beefs  Heart 285 

44  44      Stuffed 392 

Beef,  Larded 347 

"       154 

14      Miroton 375 

^•'  ••       of 268 

"     and  Potato  Pasty 341 

"      Pressed 305 

"      Pudding 62 

44      Rechauifeof 385 

«•      Roast 151 

"          44      Tenderloin  of. ...  201 
*'          "      and  Round  Pota- 
toes  346 

••          "      and  Potato  Balls.  183 
••          "        44    Browned  Po- 
tatoes  497 

••          "      >»ith       Yorkshire 

Pudding    59 


PAGB 

Beef,  Rolled. .  .v 103 

"     364 

Beefsteak,  Rolled. 20  J"     ••» 

44 

41         au  Maitre  d' Hotel.  446 
••         Baked 291 

Larded,  Broiled...  566    ' 

44         and  Onions 173 

44         with  Onions 84 

Pie 623 

"          Pudding 232 

"       491 

44         with  Wine  Sauce..  430 

44          Stewed 206 

Beef  Stew,  Brown 536 

44     Stewed  with  Macaroni ..  551 
Beefs    Tongue    (Langue    de 

Boeuf) 89 

"         358 

44  44        with      Green 

Peas 494 

44  44        with      Sauce 

Piquante . .  650 

Brunswick  Stew 477 

Calf's  Head,  Baked 108 

226 

44  4I  and  Mushrooms.  467 
14  4<  Imitation  Turtle.  258 
44  4I  Ragout  of,  and 

Mushrooms  . .  142 

44          4I       Savory 419 

Calves'  Hearts,  Stewed 527 

Calfs  Liver  a  1'Anglaise 130 

44          44      and  Bacon 594      . 

44      and  Ham.  '•  Pick          x/ 

up"  Dish 388 

44         4I     a  la  Mode 56    ~ 

"          44      Larded 308 

Calves' Tongues,  Fricassee  of.  553 

Cannelon  of  Beef 564  —  /  J' 

Casserole  of  Rice,   Chickens 

and  Tongu* 525 

Chicken,  Boiled 249 


702 


INDEX. 


PAGE 

Chickens,  Boiled,  with  Maca- 

roni ......     86 

44  "      and  Tongue  456 

"         Braised  ......  ."  .....  462 

44         Broiled  .....  .  .......  470 

Chicken,    Browned  Fricassee 

of  ..............  .  179 

Cutlets  ............  434 

••         Croquettes  (Potato).  592 
44         Dumplings  ........  .  639 

Chickens,  Fricasseed,  Brown.  105 
White.     55 

.......  534 

44          Fried  ..............  421 

••      Whole  .......  396 

44  and  Mushrooms  ----  560 

Chicken  Pates  ...............  163 


44        and  Ham  Pie..  ......  683 

14        Pot  Pie,  with  Dump- 

lings ..............  383 

44        Pudding  ............  296 

41        and  Ham  Pudding..  193 
Chickens,  Roast  .............     73 

"     .............  432 

44          and  Pork  ..........  337 

44  l4    Rice  ..........  161 

44  Scalloped  ..........  235 

Chicken  Scallop  .............  437 

44  4<        and      Baked 

Eggs  ......  464 

Chickens,  Smothered  ........  188 

44  44    with  Mush- 

rooms... 517 
•«  "     with    Oys- 

ters .....     12 

44      with  Mushroom  Sauce  223 
44      a  la  Viennoise  .....  ...  637 

Chicken,  Roulettes  of  ........  557 

44         Stewed  ............  147 

"       ............  323 

••  "       Whole  .....  409 

......      .....  578 


MOB 

Ducks  i  la  Mode 666 

Duck,  Braised 208 

Ducks,  Fricassee  of 547 

Larded 485 

44        and  Macaroni,  Casse- 
role of 486 

Duck,  Pate  of ico 

44       Ragout  of 605 

44  ••        "    and    Green 

Peas 452 

44       Roast 31 

Ducks,     "     167 

Duck,  Salmi  of 34 

" 424 

Ducks,  Stewed 98 

Whole 450 

Fowl,  Mince  of 81 

44      and  Rice  Croquettes...  628 

Goose,  Rechauffe  of I  633 

44        Roast 631 

Grouse,  Braised 652 

"         Fricassee  of. 615 

Ham  and  Eggs 170 

44     Baked 133 

44     Boiled 45 

44     Broiled 487 

44     Glazed 241 

44     and  Macaroni  Pudding, 

Milanese 351 

44      and  Omelette 330 

Hare,  Roast 67 

Hot  Pot 95 

"       570 

Imitation  Oyster  Scallops....  543 
Kidneys,  Saute,  with  Wine. . .  501 
Lamb,  Breast  of,  with  Macaroni  390 

"      Chops 349 

44      Cutlets 379 

44       Pudding 573 

44      Minced ..-333 

44       Roast 287 

"  "     33* 

44      Stewed  a  la  Jardiniere.  512 


INDEX. 


703 


PAGE 

Lamb,  Stewed  a  la  Jardiniere, 
with     Mushroom 

Sauce 360 

Mutton  Batter  Pudding 507 

44        Boiled  Shoulder  of. .  187 

"       139 

•«        Breast  of,  Roast....  272 

"        Chops,   Baked 653 

"  "        Breaded  and 

Baked  ....  549 
"  "        Breaded  and 

Fried 181 

"  ••        Broiled 75. 

••  "        Larded 230 

"  "  "      368 

669 

"  "        and  Tomato 

Puree 149 

"        Cutlets,  Baked 256 

Fried 127 

"  "        Stewed 343 

44        Game 458 

"        Haricot  of 488 

44        Leg  of,  Boiled 262 

44        Mince  of 27 

••  Minced  and  Eggs...  199 
41  Ragout  of 247 

300 

415 

"        Roast 93 

"     197 

Pie 264 

*'        Pilau  of. . ....  274 

"        and  Potato  Pudding.  402 

44        Saddle  of,  Roast 608 

"  Shoulder  of,  Larded.  400 
"  Stewed  a  la  Jardiniere.  69 
41  Stew  with  Dumplings  587 

44  "         Peas 435 

44        Stuffed  Shoulder  of.  316 

Pate  de  Foie  de  Veau 513 

Pig,  Roast 685 

"         Ragout  of 687 


PAGE 

Pigeons,  Mock 417 

44  "  with  Mushroom 

Sauce 276 

44        Jugged 165 

Pigeon  Pie 195 

Pigeons,  Stewed 125 

Pork  and  Beans 71 

44    Chops      with      Tomato 

Gravy. . . ; 625 

"     Pie,  English 144 

44     Roast  Chine  of 613 

41     Steaks 641 

Quails,  Mock 509 

Rabbits,  Jugged 49 

•«     648 

44       Larded 689 

Rabbit,  Ragout  of 626 

Rabbits,  Roast 603 

Sheep's    Head    baked    a  la 

Russe 520 

Sheep's  Tongues,  Stewed....  381 

Stew,  Irish 221 

"       Killarney 606 

Sweetbreads,  Fricassee  of. . . .  370 
44  Larded,  Stewed  112 

Pate  of. 254 

44  Roast 328 

11    53° 

'.«,'..        Rissoles  of.  ....  568 
"  Stewed  brown..  239 

Turkey,  Boiled 78 

41        and  Ham 137 

14        Minced  and  Eggs...  657 

44        Roast 37 

4      620 

44  44     and  Sausages.  655 

44         Scallop ...     40 

"      621 

Steamed 135 

Turnovers,  Swiss 219 

Veal,  Braised 411 

44     Breast  of,  Braised 541 

44  "       Roast 156 


704 


INDEX. 


PAGE 

Veal,  Breast  of,  Stewed 294 

44    Oysters      and      Sweet- 
breads, Cannelon  of. . .  660 

"    Collops 454 

••         "  with  Tomato  Sauce  582 

44     Cutlets 634 

"          "     a  la  Milanese....  673 

"          "      Breaded 442 

"          "      with  Brains 204 

44    and  Ham  Cutlets,  a  la 

Polonaise 532 

"    and  Ham 64 

"    with     "    321 

••    Fillet  of,  Baked 596 

"         473 

44  "        with  Ham  ....  243 

Stewed 658 

••    Stuffed,   Fillet  of,  with 

Bacon 353 

"    Fillet  of,  Stuffed 46 

44    and  Ham  Pie 159 

44    Lemon 398 

44    and  Oyster  Pie 598 

"    Loin  of,  Stuffed 177 

••    Pates 245 

"    Pate  Dijon 475 

11     Ragout  of. 122 

••    Scallop 356 

11     Scalloped 427 

44    Stuffed,  with  Green  Peas  425 

Venison,  Haunch  of. 117 

"      643 

"        Larded 120 

44        Pasty 645 

••        Steaks 671 

VEGETABLES. 

Asparagus  in  Ambush 309 

41  and  Eggs 296 

••  with    ••    326 

"  Omelette 375 

"  on  Toast 288 

••  Pudding 338 


PAGH 

Asparagus,  Rolls 350 

Beans,  Baked 21 

44      Boiled 149 

"      French,  a  la  Creme...  597 

•«  "        Boiled 244 

44           "    and  Fried  Brains  109 
"           ••    Garnis  with  Sau- 
sages   173 

Beans,  French,  with  force-meat 

Balls 301 

Beans,  French,   Stewed  with 

Peas 391 

Beans,  French  Saut6  (Fresh).  358 
"  "          "     (Canned)    60 

44      Fried 619 

44      Kidney      au      Maitre 

d'H6tel 645 

Beans,  Kidney 125 

44  "      Fricasseed....  586 

44      Fried 421 

4t  4<      al'Anglaise...  609 

41  44      with  Sauce 178 

"      Lima. 118 

"         "    (Fresh) 360 

14         "    Stewed 387 

447 

.      ••      Navy 352 

44     and  Pork 71 

44      String,  Canned 47 

14      String,  Fresh 321 

Beets,  Boiled 393 

44      Saute 374 

44      Young 358 

Broccoli 216 

Brussels  Sprouts 8a 

Cabbage  au  Gratin 546 

Chopped..' 589 

44        Ladies' 106 

44  44      au       Maitre 

d'Hotel ...  623 

44         Minced 140 

44         Sprouts 223 

44  "        and  Eggs..  277 


INDEX. 


70S 


PAGE 

Cabbage,  Stuffed  ............  243 

"         and  Sausage  .......  635 

ColdSlaw  ...................  598 

*      "   with  Cream  Dressing  618 

«       14      i<     Egg  Dressing..  233 

Hot  Slaw  ....................  173 

Cabbage  Salad  ..............     21 

Cauliflower  a  la  Creme  .......  209 

"  au  Gratin  ........     13 

"          Cream  Sauce....    64 

"  Boiled  ...........  522 

••          with  Sauce  .......   115 

"  "        "  Tartare.  511 

'•  Scalloped  .......  267 

"  Stewed  ..........  159 

Carrots,  Mashed  .............     99 

"         Stewed  .............  607 

Celery,  Baked  ...............  175 

"       Minced,     with      Egg 

Dressing  ...........     51 

"       Raw  .................    28 

"       Salad  ................     13 

"  "      Egg  Dressing..  123 

••       Stewed  ..............    32 

"  "      with  Egg  .....  112 

"  "      Savory  .......    73 

Corn,  Baked  .................    47 

11      Green,  Boiled  Whole..  395 
••          "       Cut  from  Ccb..  478 
"          "       Fritters  .........  509 

|:      Fritters  ...............  323 

11       Pudding  '  ..............  221 

<•  ••  "        Green  .........  412 

••      Puddings  .............   137 

«'      and  Tomatoes  .........  484 

«•  "  Stewed  .  .     85 

"      ...  466 

"      Stewed  ................    38 

Cucumbers,  Fried  ..........  406 

"  Raw  ............  424 

Egg-plant,  Breaded  .........     484 

••         Fried  in  Batter...  498 


PACK 

Egg-plant,  Stewed 505 

"         Stuffed 491 

Hominy,  Baked 153 

44         Croquettes 90 

"        Pudding 256 

Macaroni  al  Napolitano 59 

Baked 115 

"         Boiled 223 

"         Chopped 259 

"         au  Gratin 602 

"         with  Cheese 45 

"         with  Cod 619 

"        with  Breast  of  Lamb  390 

"         with  Eggs 237 

Shred 166 

"         with  Ham 67 

"         Savory 290 

"         and  Tomato  Sauce.  406 
"         Stewed  with  Toma- 
to Sauce, 189 

"         with  Bacon.. /.....  640 

"         Pudding. 654 

Onions,  Baked .'V 630 

"       Boiled 364 

"  "      with  Sauce...  444 

"      Cream 430 

"      Stewed  brown. 477 

"  "       plain 292 

14      Young,  Stewed 332 

Parsnips,  Buttered 228 

Parsnip  Cakes 87 

Parsnips,  Creamed 245 

Fried. 35 

Parsnip  Fritters 283 

Parsnips,  Mashed 570 

"         Stewed 131 

Peas,  Canned 63 

Pea  (Green)  Cakes 368 

Peas      "        (Fresh) 288 

44        "       and  Fried  Brains    90 

"         "         168 

Pea       4<        Fritters 340 

Peas,  Puree  of. aoS 


30* 


7o6 


INDEX. 


PAGE 

Peas,  Pur£e  of  with  Crean  . .  317 

Pea  (Green)  Pancakes 309 

"    (Split)  "      235 

Peas  Pudding. 613 

"     Stewed,     with      French 

Beans 391 

Polenta 591 

Potatoes  d  la  Duchesse 57 

"          "     Lyonnaise 45 

"        a  1'Italienne 53 

"        alaCreme 250 

"     Louise 381 

44         '4     Parisienne 577 

"         "     Reine 98 

auMaitre  d'Hotel..     80 

"          4<    Naturel 60 

"          "    Gratin 130 

"      with  Ver- 
micelli. 176 

••        Baked... 106 

"     138 

"  "     with  Beef. 151 

"  "       "     Steak....  292 

Potato  Balls... 145 

•••         "    with  Beef. 183 

11  .Baked 389 

"       Batter  Pudding 402 

Potatoes,  Boiled,  Plain 156 

"       Bermuda,  au  Naturel  206 

.     ••  -  ••  •       Baked 217 

"  "          Boiled.....  259 

"  "         en  Robe  de 

Chambre  309 

"  "          Whole 271 

41       en  Robe  de  Chambre  362 

"       Broiled 555 

"       Browned 21 

Potato,  Browned 76 

Potatoes,     "        Whole 103 

44        Buttered 385 

Potato,  Casserole  of. 461 

"        Cannelon  of. 597 

"       Cakes 47 


Potato  Cakes 563 

" 257 

Chips 185 

Cones,  Baked 633 

"       Chopped 252 

321 

41  "        with  Corn. ..  403 

"        Cheese  Sauce 453 

44        in  Cases 109 

44        Creamed 143 

"        Croquettes 161 

531 

44        Edging 317 

"        Eggs 288 

Potatoes,  Fried 267 

Potato  Frill 27 

Potatoes,  Glazed 171 

Potatoes,  Mashed,  Browned..     38 

14 

Moulded..  404 
"  4I         au  Gratin. .  513 

44        Milanese 181 

••        Moulded. 118 

"    .    Mound 529 

New 393 

11          "     Stewed 401 

Old,       "       232 

"        Omelette 410 

Potato  Pasty 341 

•4      Puff  d  la  Geneve.. 544 

44      Puffs,  Fried 457 

"      378 

«4      Puff 18* 

44      Puree  of. 349 

Potatoes,     4<      567 

44  4<     with  Gravy...  593 

Potato  Rissoles 198 

Potatoes,  Roast 41 

44        Savory. 228 

4i        Scallops 343 

.....159 

44        Scalloped,  with  Eggs  643 
Scooped 354 


INDEX. 


70; 


PAGE 

Potat  DCS,  Scored.  ......  '.  .....     63 

"        Stewed  ............  134 

"       ............  261 

"      ............     65 

14  "      Creamed...  215 

Potato  Stew  .........  •  ........  154 

Potatoes  Stewed  Whole  .....    93 

Cream  .....  348 

Potato  Strips  ................  149 


Potatoes,  Stripped,  Fried....  325 

Stewed..  553 

Potato  Snow  ................  299 

Potatoes,  Squeezed  ..........  283 

44        Sweet,  Baked  ......  82 

44      Boiled  ......  136 

"              "             "     ......  101 

"              "      Browned...  535 

"              "      Fried  .......  121 

••              "      Glazed  .....  .  627 

"              ••      in  Jackets...  35 
"              "      and  Irish  — 

Chopped.  84 

"              •'•     Sliced  ......  183 

••        Whipped  ..........  87 

"        with  Halibut  Fillets.  493 

44          "     Vermicelli  .....  615 

Pudding,  Scotch,  Savory  .....  168 

"        Bread,         "       ....  610 

"        Graham,      "       ....  647 

44        Yorkshire,  No.  i...-  59 

41          No.  2...  584 

Rice,  Baked  .................  315 

44     Boiled,  a  la  Geneve  ____  95 

"          '4       in  Broth  ........  489 

"          4I       Plain  ..........  301 

••          4I       with  Sauce  .....  550 

'*     Buttered.  ......  ........  330 

"     Casserole  of;  with  Calf  s 

Brains  ..............  339 

",    Casserole  of,  with  To- 

mato Sauce  .........  226 

"     and  Cheese  ...........  123 


PAGH 

Rice  Croquettes 31 

44    Croquettes  a  fa  Princesse  582 
"  4I          with  Giblets..  409 

44  "          Savory 366 

44    Pudding,  Naples 136 

44          4<          Savory 79 

"      279 

Salsify,  Fried 73 

Fritters 57 

44        or      Mock       Stewed 

Oysters 145 

Saute 601 

Stewed 35 

Sea  Kale 290 

44         on  Toast 310 

Spinach  a  la  Creme 93 

44        4<        44     Parisienne.  241 

44        44        44     Reine 294 

44      Beaten 378 

44       Boiled 24 

44      Dressed  with  Egg 348 

44      Garnished      "       ...  281 

44      in  a  Mould 169 

44       Moulded 252 

44      on  Toast 325 

44      with  Eggs 133 

Squash  a  la  Creme 416 

44        au  Gratin 496 

"        Baked 409 

"      593 

44        Creamed .....438 

44         Mashed 374 

44        Scalloped 393 

44         Stewed 399 

44        Stuffed 514 

41        Winter 147 

Succotash 101 

44         Canned 202 

44         with  Lima  Beans..  503 

Tomatoes,  Baked 28 

44  4<      with  Ham...  383 

44      Whole 390 

"  <4      with  Gravy.  463 


INDEX. 


Tomatoes,  Broiled 471 

"  Devilled 443 

Tomato  Omelette,  with  Cheese  278 

Tomatoes  in  a  Mould. 547 

Tomato  Puree 149 

Tomatoes,  Raw 319 

Tomato  Sauce 41 

"  "    with  Macaroni.  189 

"  "    Onion 496 

44       Salad 338 

"  .         "     Egg  Dressing.  376 

"       Scalloped 121 

11  "        with  Corn.  270 

Tomatoes,  Stewed         "  76 

44  "     with  Onions.     53 

»  "        "    Onions 

and  Bread.  313 
"  "     with  Onions.  394 

••          and    Corn  (Fresh) 

Stewed 466 

Stewed  Plain 14 

"          Stuffed 364 

••  "       with    Corn  521 

«•  "          "      Meat  480 

«  4«  II  ii          roj 

••  "          "  Gravy.  480 

Turnips  and  Corned  Beef. . . .  441 

44        Mashed 143 

44        Puree  of. 563 

44       Stewed. 360 

44       with  White  Sauce...     95 

44       Young 339 

Vegetables,  Ragout  of 448 

EGGS. 

Eggs  and  Asparagus 296 

44     Baked  with  Scallop 464 

44     and  Cabbage  Sprouts..  277 

44     Fricasseed 617 

44     and  Macaroni 237 

44     with  Minced  Mutton...  199 

"       "    Ham 34 

44     and  Mushi^oms 540 


warn 

Eggs,  Poached 334 

41     Puree  of 580 

Omelette,  Asparagus 375 

44         Baked,    aux    Fines 

Herbes 501 

44          Giblet 519 

44         with  Gravy 482 

44  "     Ham 330 

44         Tomato  with  Cheese  278 
41         with  Tomatoes.  .  .  600 

CHEESE. 

Cheese  Custards 603 

44       Fingers 164 

44       Fondu 54 

44       Ramakins 285 

SALADS. 

Salad,  Bavarian 567 

44      Bean 611 

44      Beet  Root 140 

44         4<        "    and  Potato..  589 

44      Cabbage 21 

152 

44      Celery 13 

44  "      Egg  Dressing. .     51 

44      Chicken 252 

44      Cress 299 

Cresses 269 

Cucumbers,  Raw 399 

Salad,  Cucumber  and  Onion.  500 

4'      Lettuce 198 

44             '•         and  Cress....  311 
44            44        Cream  Dress- 
ing  219 

44  "        Plain 229 

44  4<        and  Veal 246 

Mayonnaise  of  Lobster. 446 

41  Fish 236 

Salad,  Oyster 56 

14     with  Lettuce...  261 

44        Potato 290 

44  ••    and  Beet 36" 


INDEX. 


709 


PAGE 

Salad,  Potato 451 

Slaw,  Cold 91 

-    ••          "  Cream  Dressing. ..  162 
14  Egg  "        ...  599 

44      Hot 173 

Salad,  Summer 331 

"       492 

"      Tomato 338 

"  "  Egg  Dressing..  354 
"  ••  Iced  "  ..  376 
««  Turkey 82 

SAUCES  FOR  MEAT. 

Sauce,  Apple 60 

Bread 31 

44      Caper 24 

44          "     for  Mutton 263 

"      Cheese,  for  Potatoes..  453 

"      Cranberry 37 

"      Cream, for  Mackerel.,  in 
"  "         Cauliflower    64 

.1  ii  ..  II5 

"      for  Codfish 30 

44         Egg 211 

"          "  for  Chicken 249 

"      Horse-radish 392 

559 

"      Mint 288 

"      Mushroom 223 

44  "        for  Lamb..  360 

Mustard,  Made 60 

Sauce,  Onion  and  Tomato...  496 

"      for  Kidney  Beans 178 

••        "   Beef's  Tongue....  358 

"       Piquante 90 

"      Oyster 217 

44      Tartare 511 

44      Tomato 41 

"  "     for  Macaroni ..  189 

«•  "       "    Rice 226 

"       Rhubarb  or  Pie-plant.  294 

"      for  Salmon 44 

••      White,  for  Turnips.   .    95 


PIES,  TARTS,  ETC. 

PAGB 

Pie,  Apple 32 

"          "     Custard 460 

44          "     Meringue 128 

44     Sliced 180 

44      Blackberry 447 

••      Cherry 359 

14      Cream  Peach 521 

"  "       Raspberry 408 

"       Corn-Starch  Custard...  279 

14      Lemon  Cream 567 

14      Lemon  Meringue 432 

44      Mince 80 

"       686 

44      Peach 470 

44  "      Whole 496 

44      Pineapple... 309 

14      Potato 99 

44          "      Irish 331 

44      Pumpkin 136 

Squash 555 

14      Sweet  Potato 665 

Napolitainoes 597 

Strawberry  Meringue 328 

Tartlets,  Chocolate 617 

Tart,  Damson 529 

44    Gooseberry 393 

44    Open  Apple  Custard...  479 
44     Raspberry  and  Currant 

Jelly 121 

14     Raspberry  and  Currant.  423 

44     Rhubarb 242 

Tartlets,  Jelly 116 

44        Lemon 677 

44        Orange 627 

PUDDINGS,  PUFFS,  ETC. 

Pudding,  Alice's 260 

Amber 557 

44        Apple 614 

"       468 

44            "      Meringue....     63 
41  44      Souffle 531 


INDEX. 


PAGE 

Budding,  Apple  and  Tapioca.     22 
Apple  Compote  au  Gratin. . . .  455 

•  udding,  Arrow-root 152 

Hot 682 

"        Batter 625 

" 307 

"  Blackberry,  Baked..  514 

'  Boiled,  Plain 178 

"  607 

Bread 334 

44  "  and  Custard.  638 

44  "  and  Raisin...  277 

44  "  Steamed 205 

"  "  Corn 391 

••  "  Cherry 410 

"  "  Susie's 45 

44  "  Custard 564 

"  "  Brown  Bettie  "...  91 
41  Bubble 559 

Cabinet 96 

44  Cherry  Souffle 420 

"  Cocoa 604 

••  Cocoanut 570 

,.  218 

281 

354 

"  "        Sponge...  182 

44  Corn-meal  Fruit....  58 
44  4<  Hasty...  230 

44  "          Steamed  250 

"  "  without 

Eggs..  209 

44  Corn-starch  Hasty..  18 
44  '4  Custard  403 

44        Cottage 25 

44        Cream 374 

Puddings,  Cup 684 

Pudding,  Diplomatic 519 

41        Dorchester  Cracker 

Plum 675 

44        Essex 156 

44        Farina  Hasty 173 

"  •'  ..668 


PAGB 

Pudding,  Farina,  Cold 418        J 

Fig 68 

44          "    Custard 191  **  -V" 

44        Flour  Hasty 624 

44        Graham  Hasty 321 

44        Huckleberry,  Baked  443 

44        Indian 449 

Jam 65 

44        Lausanne 583 

44        Lemon 176 

44        Macaroni 150 

Plain 261 

44  4I       and  Almond    51 

44  4<       Sweet,  with 

Brandied 

Fruit 83 

44        Minced 71 

44        Neapolitan 301 

44        Newark 286 

44        Nursery  Plum 224 

44        Oat  -  meal,         with 

Cream 292 

44        Orange 612 

44        Omelette  Meringue.  588 

Peach 546 

44      Batter 248 

"      154 

Potato,  Sweet 164 

"     585 

44         Plum,  Impromptu..  661 
44        Poor  Man's  Plum...  162 

44        Queen's 171 

44       621 

Puddings,  Queen  of 235 

M   with  Straw- 
berry Me- 
ringue... 311 
Pudding,  Rice  Meringue. .   . .  687 

44  44      Southern 183 

44  •'      and  Tapioca..  289 

44        Ruby's 548 

44        Seymour 134 

44       Sponge-Cake  Souffle  66; 


INDEX. 


711 


PAGE 

Snowballs , , 109 

Pudding,  Sponge-Cake 143 

Tapioca 257 

"  "        English 126 

Puddings,  Transparent 198 

Pudding,  Unity 104 

"        Wayne 220 

44        Willie's  Favorite...  196 

Puffs^  Corn-meal 140 

"      Cottage 187 

"      412 

"      German 297 

44      Jersey 336 

"      Lemon 265 

44      White 207 

DUMPLINGS,  FRITTERS, 
ETC. 

Dumplings,  Apple,  Baked 48 

"  "        Boiled 542 

44  Belle's 227 

44  Berry,  Baked 487 

44  Cherry,     "     371 

Suet 639 

Fritters,  Apple 593 

"    •    Jelly  Cake 238 

"  .      Orange 76 

"        Peach 506 

44        Potato 540 

1 '        Rusk 649 

"        Suet 639 

Marmalade  Roll 324 

Pancakes,  Plain 636 

"          with  Preserves 160 

Queen's  Toast 222 

Roley-Poley,  Blackberry 473 

Cherry 385 

41  Jam 87 

PUDDING  SAUCES. 

Sauce,  Bee-hive 77 

"       Brandy 48 


FAGR 

Sauce,  Cabinet  Pudding 96 

44       Cottage        "        25 

44       Cream 104 

44      Sweet no 

4  4       Hard 22 

"       Jelly 157 

44       Wine 88 

"     ;...  194 

CUSTARDS,  BLANC-MANGE, 
JELLY,  ETC. 


Ambrosia 

"        Pine-apple 

Apple  Charlotte 

44       Meringue 

44       Snow 

Apples,  Stewed  with  Cream.. 

Blanc-Mange 

Almond     Corn- 
starch  

14  Almond 

44  Chocolate 

44  44  and 

Cocoanut. . .. 

44  Corn-starch 

44  Lemon 

Narcissus 

14  Neapolitan 

44  Ribbon 

Velvet 

Charlotte  Russe 

Coffee,  Meringue 

Cream,  Bavarian 

Coffee 

41       Spanish 


212 
273 
550 
634 
148 
611 
14 

424 
284 
338 

632 
326 

liV 
679 

516  X, 
383 

581 

533 
434 
387 


41       Turret 169 

Creme  du  The,  Cafe  et  Choco- 

lat 85 

Custard,  Almond,  with  Cocoa- 
nut  Frost 451 

44        Ambrosia 431 


712 


INDEX. 


PAGE 

Custards,  Baked,  Chocolate..  233 

Custard,  Barley 644 

Custards,  Cup,  Baked 313 

' '         Boiled 629 

"       271 

"         Cup,  Boiled 101 

Custard,  Burnt 295 

"        Chocolate 131 

44        Farina 138 

• '        French  Tapioca 94 

Custards,  Jelly 554 

Custard,  Margherita  Lemon..     74 
'*        Mountain  or  Junket.  376 

11        Quaking 240 

44        Rose's  Rice 35 

"        Snow 214 

"     346 

44        Island,  Floating....     42 

Ice-Cream,  Self-freezing 414 

"  Peach 485 

Jaune  Mange 200 

Jelly,  Birds'  Nest  in 244 

•'      Claret 438 

44      Lemon 145 

"      Raspberry  and  Currant, 

with  Whipped  Cream.  401 
"      Wine,    with    Whipped 

Cream 119 

Omelette  aux  Confitures 315 

"         Jelly 462 

"         Souffle 113 

Peach  (Canned)  Leche  Crema.  263 
"      (Fresh)          «•          ••        474 

Pears,  Stewed  with  Rice 528 

Pie-plant  (April)  Fool 229 

Quince  Souffle 569 

Rock-work 538 

Snow,  Apple 148 

' '       Orange 426 

"       Rice 572 

44       Tropical 39 

Syllabub 502 

Trifle,  Apple 202 


PAG» 

Trifle,  Ambushed 269 

"      Apricot 591 

"      Drunken  Dominie....  589 

"      Lemon 299 

(Cake) 406 

44      A  Mere 123 

44      Peach 492 

"      Strawberry ,  369 

"      Tipsy 28 


CAKES. 

Cake,  Apple 

"      Corn-starch,  Cup 

44      Cream 

Cakes,      "     

41    \     "     Boston 

Cake,       "     Rose 

Charlotte  Cachee 

Cake,  Huckleberry 

41      Martha's 

44      Myrtle's 

11      Orange 

Sponge 

••      Mrs,  M.'s 

44      White 

44  "     Mountain 

Gingerbread,  Sponge 

Soft... 


Shortcake,  Blackberry,  Hot.. 

Huckleberry 

44  Raspberry,  Cold.. 

Hot.. 

44  Strawberry 


189 
663 
436 
544 
255 
609 
244 
465 
644 
216 
536 

IS 
566 
632 
572 

54 
106 
253 
504 
458 
382 
367 
343 


FRUIT  DESSERTS. 

Apples  and  Nuts 29 

Bananas,  Oranges  and  Cher- 
ries  428 

Bananas  and  Oranges 320 

Blackberries 453 

Cherries 399 

Currants  and  Raspberries ....  429 


INDEX. 


713 


Grapes,  Boiled  Chestnuts  and 

Apples ; 586 

Huckleberries  and  Cream. . . .  440 
Melons,  Peaches  and  Pears..  494 
"        Nutmeg  and  Peaches  484 
"      Water- 
melons... 471 

Nuts  and  Raisins 144 

Peaches  and  Cream 457 

Raspberries  and  Cream 395 

"  Cream  and  Cake  404 

373 

Straw  berries  and  Cream 348 


PAGB 

Strawberries    378 

Watermelons  and  Pears 487 

DRINKS. 

Cafe  au  Lait » 107 

Chocolate 54 

Cocoa.. 15 

Coffee 19 

"      Iced 46*; 

"      and  Whipped  Cream. .  260 

Tea 42 

"    a  la  Russe 574 

"    Iced 436 


A.    NJ3TW    EDITION 

Uniform  -with  the  re-issue  of  "Common  Sense  in  the  Household* 


THE  DINNER  YEAR-BOOK 

By  MARION  HARLAND, 

AUTHOR  of  "COMMON  SENSE  IN  THE  HOUSEHOLD,"  "BREAKFAST, 
LUNCHEON,  AND  TEA,"  etc.,  etc. 


One  vol.,  12 mo,  72O  pages, Price,  $1.75 

KITCHEN  EDITION  IN  OIL-CLOTH  COVERS  AT  SAME  PRICE. 


THE  DINNER  YEAR-BOOK  is,  in  its  name,  happily  descriptive  of  its  purposes  and  char- 
acter. It  o-cupies  a  place  which,  amid  all  the  publications  upon  cookery — and  their 
name  is  Legion— lias  never  yet  been  occupied. 

The  author  truly  says  that  there  have  been  dinner-giving  books  published,  that  is 
books  of  menus  for  company  dinings,  "  Little  Dinners,"  for  e.speci  a  1  occasions,  etc.,  etc.  ; 
but  that  she  has  never  yet  met  with  a  practical  directory  of  this  important  meal 
for  every  day  in  the  year.  In  this  volume  she  has  furnished  the  programme 
in  all  its  details,  and  has  superintended  the  preparation  of  each  dish,  proceeding  even  to 
the  proper  manner  of  serving  it  at  the  table.  The  book  has  been  prepared  for 
the  family,  for  the  home  of  ordinary  means,  and  it  has  hit  the 
happy  line  "where  elegance  and  economy  meet.  , 

The  most  numerous  testimonials  to  the  value  of  Marion  Harland's  "Common  Sense" 
books,  which  the  publishers  have  received,  both  in  newspaper  notices  and  in  private 
communications,  are  to  the  effect — always  expressed  with  some  astonishment — that  the 
directions  of  these  receipts,  actually  followed,  produce  the  prom- 
ised result.  We  can  prophesy  the  same  for  the  new  volume. 

The  purchaser  will  find  that  he  has  bought  what  the  name  purports — The  Dinner 
Year-Book — a  practical  guid-e  for  the  purchase  of  the  material  and  preparation,  serving, 
etc.,  of  the  ordinary  home  dinner  for  every  day  of  the  year.  To  these  are  added 
twelve  company  dinners,  one  for  each  month,  from  which  a  selection  can  be 
made — according  to  the  time  of  the  year — equal  to  any  occasion  which  will  be  presented 
to  the  housekeeper. 

This  book,  however,  is  not  valuable  merely  as  a  directory  for  dinners  appropriate  to 
various  seasons.  It  contains  the  largest  number  of  receipts  for  soups,  fish, 
meat,  vegetables,  entrees  of  all  descriptions,  and  desserts,  ever  offered  to  the 
American  public.  The  material  for  this  work  has  been  collected  with  great  care, 
both  at  home  and  abroad,  representing  the  diligent  labor  of  many  months. 

Note,  —  T/ie  original  Rdttion  of  The  Dinner  Year  Book,  with  six  colored  plates, 
illustrating  twenty-eight  subjects,  handsomely  bound  in  cloth,  will  be  continued  in 
print  at  the  regular  price,  $2.25. 


***  For  sale  by  all  booksellers,  or  will  be  sent,  post  or  express  charges  paid,  upon 
receipt  of  the  price,  by 

CHARLES   SCRIBNER'S  SONS,  PUBLISHERS, 

743  AND  745  BROADWAY,  NEW  YORK, 


"  To  those  tuho  love  a  pure  diction,  a  healthful  tone,  and  thought  that  leads  up 
to  the  higriff  a.nd  better  aims,  tha-t  gives  brighter  color  to  some  of  the  hard,  dull  phases 
of  life,  that  awakens  the  mind^tit  renewed  activity,  and  makes  one  mentally  tetter, 
the  prose  and  poetical  works  of  Dr.  Holland  mill  prove  an  ever  new,  e-ver  welcome 
source  from  which  to  draw,""— NEW  HAVEN  PALLADIUM. 


(Joraplrf  F  Mrilings  of  #p.3.(J.];[oHanb 

WITH    THE    AUTHOR'S    REVISION. 
Each  one  vol.,  16mo,  (sold  separately,)  Price,  $1.23. 


Messrs.  CHARLES  SCRIBNER'S  SONS  have  now  completed  the  issue  of 
a  New  Edition  of  Dr.  Holland's  Writings,  printed  from  new  plates,  in  a  very 
attractive  style,  in  artistic  binding,  and  at  a  greatly  reduced  price. 

It  is  believed  that  the  aggregate  sale  of  Dr.  Holland's  Books,  amounting 
as  it  does  to  half  a  million  volumes,  exceeds  the  circulation  of  the  writings  of 
any  other  American  author.  There  is  not  a  single  book  of  his  which  has  not 
had  an  unquestionable  success,  and  most  of  them  have  been  in  such  constant 
and  increasing  demand  that  the  plates  were  actually  worn  out. 


ESSAYS. 
TITCOMB'S    LETTERS,  GOLD    FOIL.  THE  JONES   FAMILY, 

LESSONS    IN    LIFE,  PLAIN    TALKS, 

EVERY-DAY    TOPICS,    First    Series, 

EVERY-DAY  TOPICS,  Second  Series.    A  New  Volume. 

POEMS. 

BITTERSWEET,  '         MISTRESS   OF   THE   MANSE,  KATHRINA, 

PURITAN'S   GUEST,  AND   OTHER   POEMS. 

NOVELS. 

ARTHUR   BONNICASTLE,        BAY    PATH,        NICHOLAS    MINTURN 
MISS    GILBERT'S    CAREER,  SEVENOAKS. 

16  Volumes,  in  a   Box,  per  set,        -  -         $2O.OO. 


Complete  Poetical  Writings  of  Dr,  J.  G.  Holland, 

With  Illustrations  by  Reinhart,  Griswold,  and  Mary  Hallock  Foote, 
and  Portrait  by  Wyatt  Eaton.      Printed  from  New  Stereo- 
typed Plates,  Prepared  expressly  for  this- Edition. 

One    Volume,   8vo.      Extra    Cloth,  -  $S.OO. 


"  Dr.  Holland  will  always  find  a  congenial  audience  in  the  homes  of  culture  and 
•refinement.  He  does  not  affect  the  play  of  the  darker  and  fiercer  passions,  but  de- 
lights in  the  sweet  images  that  cluster  around  the  domestic  hearth.  He  cherishes  a, 
strong  fellow-feeling  with  the  pure  and  tranquil  life  in  the  modest  social  circles  of 
the  Ameri  an  people,  and  has  thus  won  his  way  to  the  companionship  of  many 
friendly  hearts" — N.  Y.  TRIBUNE. 

%*  For  sale  by  all  booksellers,  or  sent  post-paid  upon  receipt  of  price  by 

CHARLES    SCRIBNER'S    SONS, 

743  AND  745  BROADWAY,  NEW  YORK 


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